Leeks Mushrooms Celery with Omega Seed Mix in an Instant Creamy Garlic Sauce Served on Toast

by Julie Gibbons on February 10, 2011

eek Mushroom Celery Garlic Cream Sauce with Omega Mix Seeds on Toast

Yesterday’s lunch for the vegetarian and me. The teenager had leftover puff pastry tarts. Another brown and green meal. Definitely something of a theme going on!

I fancied something warm and creamy, using up the trusty leeks that appear throughout the winter veg boxes and the fresh mushrooms that arrived in that morning’s box. A couple of sticks of celery for healthy crunch and a small handful of Omega Mix seeds turned this quick lunch on toast dish into an almost superfood status – if you ignore the butter and cream, that is…

serves 2

2 cloves garlic, crushed
25g unsalted organic butter x 2
glug sunflower oil
1 organic leek, sliced
4 organic field mushrooms, sliced
2 tablespoons organic crème fraîche
2 sticks organic celery, washed & sliced
Handful Omega Mix seeds (from Suma)
2 slices bread (no home baked bread this week! these slices came from plastic :( )

  1. Place two large pans over a medium heat and divide butter,oil and garlic between them (if you put the crushed garlic in with the oil and butter before the pan is on the heat, there’s less likelihood you’ll burn it).
  2. Cook leeks in one pan and mushrooms in the other until leeks are soft and mushrooms are nicely coloured. Frying them separately ensures the mushrooms don’t just steam and go soggy.
  3. Combine leeks & mushrooms in one pan and add celery & seeds before stirring in crème fraîche.
  4. Season to taste and serve on toast.

Previous post:

Next post: