John Myers
Leek Cream Sauce with Blue Cheese, Porcini Mushrooms and Cashew Nuts
The perfect leek cream sauce with blue cheese, porcini mushrooms and cashew nuts recipe with a picture and simple step-by-step instructions.
- 1 pole Leek
- 1 Small onion
- 2 Toes Garlic
- Salt, white pepper
- Butter
- 100 g Sour cream
- Some dried porcini mushrooms
- 75 g Blue cheese
- Cashew nuts
- Chives
- 300 g Spaghetti
- Cut the onion and garlic into small cubes and sauté in a little butter. Cut the leek into rings and first add the green part to the onions, after about 2 minutes add the light part. Season with salt and white pepper. Stir creamy with a little sour cream and add a little water, add the porcini mushrooms and let simmer until soft. (If you want, you can soak the mushrooms in a little warm water and add them with the water.) Crumble and melt the blue cheese.
- Roughly chop the cashew nuts and roast them until golden brown without fat, add a little salt.
- Cook the spaghetti in salted water until al dente. Cut the chives into fine rolls.
- Place the spaghetti on the preheated plates and pour the sauce over them. Sprinkle some chives on top. Finished.
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