Easy Eats: Creamy Leeks, Mushrooms and Butter Beans

Here's a rich and creamy dish that's perfect for cooler temperatures. Serve with thick slices of toasted sourdough.

Kelly GibneyChef
  • prepare
  • cook
  • 4 servings
  • Easy
A round cast iron frying pan containing a creamy mixture of leeks, mushrooms and butter beans, garnished with two pieces of sliced baguette and sprigs of thyme.
Caption:This is a rich, creamy and comforting dish that's perfect for cold winter nights, says Kelly Gibney.Photo credit:Kelly Gibney

This is dish is deeply comforting. The meltingly soft leeks and tender butter beans give the feeling of a long braise but this meal comes together relatively fast – it’s definitely weeknight approved.

Take the time to make sure the leeks are softened properly at the beginning. This is what makes the dish really sing. A poached egg on top would be a delicious addition too.

Ingredients

  • Olive oil, for sauteing
  • 2 leeks, white and light green section sliced
  • 3 garlic cloves, diced
  • 250g Swiss brown mushrooms, quartered
  • 2 tsp fresh thyme leaves
  • 1 lemon, zested
  • 2 x 400g tins butter beans
  • 1 ¾ cups chicken or vegetable stock
  • ¾ cup cream
  • Salt and cracked black pepper

Instructions

  1. Add a good drizzle of oil to a pan over a medium heat. Add the leeks and cook until well softened and some pieces are slightly browned – about 10 minutes.
  2. Add the garlic and cook for another couple of minutes before adding the mushrooms, along with a pinch of salt.
  3. Raise the heat up a little to help the mushrooms soften, moving around the pan regularly.
  4. Once the mushrooms look glossy, stir through the fresh thyme, lemon zest and butter beans. Add the stock and bring to a boil.
  5. Reduce the heat to a rapid simmer and cook for 10 minutes.
  6. Add the cream and simmer for 5 more minutes. Taste and season well - a generous grind of cracked pepper is a good idea.

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