Published on
by Erin
This Creamy Leeks Recipe + Black Trumpet Mushroomsis a simple yet refined appetizer, small plate or even brunch menu item that everyone will love!
The Best Creamy Leeks Recipe + Trumpet Mushrooms
Hey – when your mushroom-hunting step-mom asks you if want some fresh, wild mushrooms ….. you say hell to the yes! How amazing are these babies? As soon as I got myhands on some black trumpets, this recipe immediately flashed in front of my eyes, for whatever reason, and I just couldn’t image anything else. A simple piece of toast with butter and mozzarella cheese, topped with an over-easy egg and a creamy mixture of leeks, butter, cream and fresh black trumpet mushrooms….. sinfully good. If you can find some black trumpet mushrooms, you have to make this!
What You Will Need
- fresh trumpet mushrooms – they can be hard to find, but are so delicious if you do find some.
- butter – a little bit in the pan to start cooking all those delicious flavors.
- garlic – everything is always better with some fresh garlic in the mix.
- fresh leeks – love the flavor of these this fresh veggie!
- chicken broth – the base of the creamy leek mixture, buy a store-bought version or make your own homemade chicken broth.
- heavy cream – added for that delicious creamy texture.
- white wine – feel free to omit or use a white cooking wine, if you prefer to cook without alcohol.
- kosher salt & black pepper – simple seasonings that are always a must!
- fresh thyme – love this fresh herb, especially when we have it growing in the garden.
- eggs – never underestimate the power of a simple over-easy egg.
- baguette – any variety of bread works, but we highly recommend thick slices of a french baguette.
- mozzarella cheese – love that melty cheese on toasted bread!
How To Make Creamy Leeks & Black Trumpet Mushrooms
The first steps to making this easy recipe are to bring a saucepan to a medium high heat, add two tablespoons butter to melt. Toss in the garlic and leeks. Add the broth, cream, wine, and thyme, mix to combine. Simmer uncovered for 10 minutes. Carefully remove the thyme stems and add the mushrooms to cook for 2 more minutes.
While the leeks simmer, grab a cookie sheet, cover with aluminum foil, and place the slices of bread on top. Butter each slice of bread and place mozzarella cheese on top. Place under the broiler for about 3 minutes or until golden brown and bubbly.
In a separate pan, add the rest of the butter to melt and fry the eggs over-easy. Serve the cheesy, toasted bread with an egg on top and then some of the mushroom mixture.
Made this delicious recipe and loved it?! We would love it if you would take a minute andleave a star rating and review– it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Creamy Leeks + Black Trumpet Mushrooms on Toast
5 Stars4 Stars3 Stars2 Stars1 Star5 from 2 reviews
- Author: Erin Jensen
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stove Top
- Cuisine: American
Description
Our Creamy Leeks Recipe + Black Trumpet Mushrooms on Cheesy Toast with Poached Egg is the perfect small plate or appetizer! So delicious!
Ingredients
Scale
- 1 cup washed trumpet mushrooms (about 2 cups whole, dry)
- 5 tablespoons butter, divided
- 1 garlic clove, chopped
- 1/4 (heaping) cup of leeks (cut into 1-inch chunks and then halved)
- 2 tablespoons chicken broth
- 1 tablespoon heavy cream
- 1 tablespoon white wine
- 1/4 teaspoon kosher salt (more to taste)
- pinch of black pepper
- 2 sprigs of fresh thyme
- 4 eggs
- 4 thick slices of a large baguette
- 8 slices of mozzarella cheese
Instructions
- In a large cast iron skillet or dutch oven, melt 2 tablespoons of butter over medium heat. Add garlic and leeks. Move around the pan to cook 1-2 minutes.
- Add chicken broth, cream, wine, and thyme. Let simmer 10 minutes, uncovered. Season with salt and pepper. Cover and turn heat to low to keep warm.
- Cover the bottom of a baking sheet with aluminum foil and place the slices bread in a single layer on top. Butter each with 1/2 tablespoon butter.
- Place two slices of mozzarella cheese on each and set aside (turn the oven broiler on).
- Remove thyme sprigs from the leek mixture and add the mushrooms, turn heat back up to medium and cover, 1-2 minutes.
- In a separate skillet on medium-high heat, add 1 tablespoon butter and cook 4 eggs over-easy.
- Give trumpet mushrooms a stir to mix in with leeks and re-cover. Remove from heat.
- Broil toast with cheese on it, for approx. 3 minutes or until cheese just barely starts to turn brown and bubble. Remove toast from broiler.
- On each plate, place the toast, then an egg over-easy and then the mushroom mixture.
Nutrition
- Serving Size: 6 oz
- Calories: 156
- Sugar: 3.7 g
- Sodium: 197.2 mg
- Fat: 10.3 g
- Carbohydrates: 10.2 g
- Protein: 8.5 g
- Cholesterol: 115.8 mg
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Reader Interactions
Comments
Matthew says
This is one of my favorite recipes I’ve ever tried. If only I could find black trumpet mushrooms more often! Thanks for posting this
Reply
Erin says
So glad you enjoyed it! I agree, I wish they were easier to find!
Reply
Jordan says
I found some black trumpets on a hike recently but (after confirming the ID with an experienced forager) realized I had no idea what to do with them. I found your recipe online, and it was perfect. It was so satisfying to cook such a delicious recipe from muchrooms I’d foraged myself. Thanks for bringing the full experience to fruition for me.
Reply
Erin says
That’s awesome, Jordan! So happy to hear that – thanks for taking the time to leave your feedback! I really appreciate it!
Reply
Yum Girl says
Welcome to Yum goggle! We are following you on all our social media platforms and hope you will follow us back. We will do our best to tag you each time we promote your posts. Kelli at YG!
Reply
Erin says
Thank you so much! I will definitely follow back!
Reply
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