Cream leek with oyster mushrooms

Name: Cream leek with oyster mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 1 Leek (leek; 300 g); 100 g Oyster mushrooms; 1 small clove of garlic; 1/2 TEASPOON Oil; 2 tablespoons (40 g) Cream cheese with buttermilk (8 % fat); 7-10 Tbsp Salt; 1 knife tip Sambal Oelek or Cayenne pepper; 1 small tomato; 2 discs (50 g) Wholemeal baguette

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

1 Leek (leek; 300 g)
100 g Oyster mushrooms
1 small clove of garlic
1/2 TEASPOON Oil
2 tablespoons (40 g) Cream cheese with buttermilk (8 % fat)
7-10 Tbsp Salt
1 knife tip Sambal Oelek or Cayenne pepper
1 small tomato
2 discs (50 g) Wholemeal baguette

Directions

1
Clean, wash and cut the leek into wide pieces. Clean and grate the mushrooms. Peel garlic, dice finely
2
Heat the oil in a coated pan. Sauté the garlic in it until transparent. Add leek and mushrooms and fry for 5-7 minutes. Stir in about 1/8 l water and cream cheese. Bring to the boil and simmer for about 2 minutes
3
Season vegetables with salt and Sambal Oelek. Wash the tomato, cut into quarters and remove seeds if necessary. Dice finely and sprinkle on top. Add baguette
4
The cream leek can be enriched with ham. New and extremely lean is the mildly smoked raw ham "Leichter Genuss" with only 3 g fat/100 g. It is cut from the topside and has no fat edge. 80 g approx. 2 €; by Abraham