Preheat the oven to 425 degrees. In a large sauté pan, melt the butter over medium heat. Add the leeks, mushrooms and marjoram and sauté, stirring frequently, until the leeks are tender, about 5 minutes. Reduce the heat to medium-low; add the potato, cover and cook, stirring twice, until the potato is barely tender when pierced with a fork.. Strain the leek milk into a measuring jug or bowl, set aside the leeks. Add the butter and flour to a pan. Melt the butter stirring so the flour and butter form a paste. Gradually add the milk to the pan stirring constantly. If the sauce starts to get lumpy use a whisk. Add the mushrooms and leeks to the sauce and cook for a further 5 minutes.

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Dice the onions, slice the leeks into discs, slice the large mushrooms, leave any button mushrooms whole. Add the olive oil to a large saucepan on a medium heat. Fry the onions, leeks for 3 minutes, to soften. Add all the mushrooms and chopped garlic and stir for a minute. add the mixed herbs.. Method. In a large saucepan melt the butter and add the carrots. Cook for 5 minutes. Then follow with the mushrooms for a further 5-7 minutes until starting to colour and the squeaking noise they make has stopped. Add in the leeks and mix well the combine. Cook for 5 more minutes.