Rebuilding: Creamy Mushrooms & Leeks for Mashed Potatoes
A few weeks ago I stumbled upon a recipe for mushroom, leek and potato soup that looked very tasty. There were two problems, though. First, I really don’t care for soup all that much. Soup always leaves me wanting more — and that something more is usually bread or dessert. When I do make soup, it’s more like stew — loaded with vegetables and grains and not much broth. Second, this recipe called for two cups of heavy cream. (Wow! I shutter to think that I probably would have made this in my previous life.) If I substituted cashew cream for the dairy cream, it would be rich-tasting, but it would also be too rich in fat and calories. Life can be full of compromises, but I don’t like to settle when it comes to food. So this recipe was on the back burner until I could come up with one that would satisfy my craving for creamy mushrooms and potatoes that’s rich in flavor, not in calories. What I cooked up was a “deconstructed” version of that soup. I rebuilt the recipe by sauteing leeks, garlic and mushrooms, added a splash of red wine and a healthy dollop of cashew cream, then spooned it over mashed potatoes. This dish is uncompromisingly creamy, savory and hearty and you won’t feel like you’re missing out on anything. Thanks for being Vegi-curious.
Creamy Mushroom & Leeks for Mashed Potatoes
- 2 large leeks, rinsed and sliced thinly
- 2 large garlic cloves, minced
- 1 lb. mushrooms, chopped (cremini, white button, shitakes, etc.)
- ¼ cup red wine (optional)
- ¾ cup vegetable broth (or 1 cup if not using wine)
- ½ cup cashew cream
Coat a non-stick skillet with olive oil (or heat up 2 tablespoons of water) over medium-high heat. Saute leeks until lightly browned. Add garlic and cook another minute. Add mushrooms and saute until brown and most of liquid has cooked out. De-glaze pan with wine or ¼ cup of the broth. Add remaining broth and cashew cream and heat thoroughly. Remove from heat. Serve over mashed potatoes.