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Thursday, 1 October 2026

Mushroom, Bacon and Leek Casserole ... a tasty dish

 

This quick, creamy mushroom casserole may well become a favourite dish. Served with pasta, rice or a hunk of crusty bread. Of course if you are diabetic or a 'low carber' you may prefer to swap the pasta for courgetti, rice for cauliflower rice and bread - just use a lower carb alternative - see here.

Ingredients
Serves Four
50g/1¾oz unsalted butter, plus extra to finish
1 leek, sliced
3 rashers smoked streaky bacon, diced
100ml/3½fl oz dry white wine
5 Portobello mushrooms, chopped
350–400ml/12–14fl oz beef stock
100ml/3½fl oz crème fraîche
¼ tsp paprika
salt and pepper
small handful of freshly chopped flatleaf parsley, to garnish

Method
1. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.
2. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.
3. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.
4. Check the seasoning and serve garnished with chopped parsley.
From original idea here

For those that may like a vegetarian mushroom dish ...
Mushroom Bourguignon with Celeriac Mash, see it here


~ enjoy your October days ~

Dear reader, you will find a variety of recipe ideas within this blog. It is important to note, not all may be suitable for you. Always take account of your personal circumstances, needs, illnesses and medication you may be taking. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.

All the best Jan

34 comments:

Mary Kirkland said...

If I can ever find leeks where I live, I'll try them.

Lowcarb team member said...

REPLY TO
Mary Kirkland who said ...
If I can ever find leeks where I live, I'll try them

Hello Mary ... many thanks for your comment.
If you can't get leeks the closest substitutes for them are green onions (scallions), shallots, and sweet/yellow onions, with scallions being the best 1:1 swap for most cooked dishes.

It's a tasty dish.

All the best Jan

Linda's Relaxing Lair said...

Oh, Jan, this sounds absolutely scrumptious!!! Thank you so much for sharing!

J.P. Alexander said...

Gracias por la receta. . Te mando un beso

HappyK said...

Another delicious looking recipe.

Mari said...

This sounds very good. Thanks for the info on substitutions for the leeks, we don't see them around here either.

Chatty Crone said...

I think that is looks amazing - do you make all the food you show? Yummy?

gluten Free A_Z Blog said...

Fall is a great time for casseroles. This looks really good.

Granny Marigold said...

The Mushroom Bourguignon (spelling?) looks delicious!

Angie's Recipes said...

Looks hearty and delicious!

Debbie said...

my stores don't always have leeks. if i can't find them, i use scallions or sweet onions. i love october but the temperatures are getting warmer, no colder!! i'm ready for snow..

Kay said...

You have so many delicious looking dishes.

Modrina Neba said...

Jan, thanks for this recipe, I love dishes you eat with a spoon, especially now that winter is coming and it will be colder, it will be nice to eat something warm :))
Friday hug to you, Andreja!

Elkes Lebensglück said...


That looks delicious with the mushrooms—thanks!
Have a lovely October day. Hugs, Elke

Margaret D said...

That would be good, Jan.

Iris Flavia said...

Looks like it warms you up. Brrr, I´m so cold!

Giorgio said...

That recipe is perfect, Jan, as I've just bought some mushrooms from a local farmer.

roentare said...

This looks wonderfully rich and comforting, with the earthy mushrooms, smoky bacon and creamy crème fraîche making a particularly tempting combination.

Dianna said...

Oh my goodness, Jan! That looks delicious! We love mushrooms here so I will need to give this a try. Thanks for sharing the recipe. Hope you are doing well. xx

eileeninmd said...

Another delicious recipe! Happy Friday, have a great day and a happy weekend.

Anonymous said...

Looks delicious-Christine cmlk79.blogspot.com

My name is Erika. said...

This looks amazing Jan. Happy FRiday. I hope October has started well for you.

Bijoux said...

Another great Fall recipe. Thanks!

an artist reflects said...

Love portobello mushrooms ~ great recipe for cooler days ~ Hugs ^_^

Beatrice P. Boyd said...

I have used leeks in the past and mushrooms are a favorite of my husbands, so this recipe may be in a future meal plan.

Tom said...

Leeks are new for me.

Anita said...

Looks very tasty!It is probably good for my diabetes as well😊

Shari Burke said...

That's an interesting dish. I've never used creme fraiche.

Lisabella Russo said...

Soup for October seems like a lovely idea!

https://linsartyblobs.blogspot.com said...

Looks nice, thanks. Although 3 rashers of bacon and 5 mushrooms doesn't sound enough to feed 4.

Jeanie said...

This does sound extremely wonderful!

Conniecrafter said...

I am so enjoying our October day, we are having lovely weather just now, so thankful!

DVArtist said...

This looks so good. Happy October.

Anne (cornucopia) said...

This looks delicious!