Browned Leeks And Mushrooms Food

MEATBALL FRITTATA WITH LEEKS AND MUSHROOMS

Steps:

• Preheat the oven to 375˚. Melt 2 tablespoons butter in a medium ovenproof nonstick skillet over medium-high heat. Add the leeks and a large pinch of salt and cook, stirring occasionally, until tender but not browned, 5 to 7 minutes; remove to a plate.
• Add 1 tablespoon butter and the mushrooms to the skillet. Cook, stirring occasionally, until tender and browned around the edges, 5 to 7 minutes. Add the thyme, garlic and a large pinch of salt. Cook, stirring, until the garlic is tender but not browned, about 30 seconds. Transfer to the plate with the leeks and wipe out the skillet; set aside.
• Whisk the eggs with 1/3 cup half-and-half in a large bowl. Add the leek-mushroom mixture, chives, 1 teaspoon salt and a few grinds of pepper. Mix the goat cheese and remaining 2 tablespoons half-and-half in a small bowl until smooth and creamy.
• Melt the remaining 1 tablespoon butter in the reserved skillet over medium heat. Add the egg mixture and arrange the meatballs in the skillet, pressing them about halfway into the egg mixture. Drop small spoonfuls of the goat cheese mixture evenly over the eggs. Transfer the skillet to the oven and bake until the frittata is lightly browned, set and puffed in the center, 25 to 30 minutes. Slide onto a cutting board and let rest 10 minutes before slicing.

BROWNED LEEKS AND MUSHROOMS

Steps:

• Cut leeks crosswise into 1/2 inch slices. Slice the mushrooms thinly. In a large skillet, heat the olive oil and saute the leeks over high heat until lightly browned.
• Lower the heat, add mushrooms, and cook, stirring, until the mushrooms have given up their liquid and are limp. Season with salt and lots pf pepper. Raise the heat and add the wine a little at a time, letting most of it evaporate before adding more; stir well to get the brown bits off the skillet. Season with more salt and pepper if needed, and serve hot.

LEEK AND MUSHROOM SOUP

Steps:

• Prep the mushrooms - With a paring knife, trim mushrooms stems flush to the base. Discard stems. To clean mushrooms, cup 2-3 mushrooms in your hands and quickly run them under a trickle of cold water, rubbing the mushrooms gently between your hands. Place washed mushrooms on a clean kitchen towel or paper towel. Slice mushrooms 1/8″ thick (3 mm) in a food processor with the slicing blade or by hand.
• In a large pot (5 quart) heat oil over medium low heat. Add the leek and onion and cook slowly until soft, stirring occasionally, 5-7 minutes. Add garlic and tarragon, cook 1 more minute, stirring. Add mushrooms. Cook until mushrooms have given off their moisture and cooked down. Most of the liquid should be gone, 12-14 minutes.
• Add broth and coconut milk. Heat through and serve hot. Taste and add the lemon juice, then season with salt and pepper. If you want the soup a little smoother, pulse in a blender a few times before serving.

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS

Steps:

• Build a charcoal fire or preheat gas grill.
• Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
• Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

BRAISED LEEKS AND MUSHROOMS

Steps:

• Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
• Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
• Rinse under cold water; drain well.
• Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
• Add broth mixture.
• Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
• Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.

EASY LEEK AND MUSHROOM PIE

Steps:

• Heat the oil in a frying pan and gently fry the mushrooms for about 5 minutes until they soften adn begin to releade their juices.
• Add the sliced leeks and fry gently, covered for a further 10 minutes until soft. Check occasionally and add a little water if they get too dry, don't let them brown.
• Remove the lid and fry for a further minute or two until the liquid has evaporated.
• Add the crushed garlic and fry for a minute.
• Stir the flour into the vegetables and cook for a further minute.
• Add the milk, stirring constantly to avoid lumps. Continue to cook for a minute or two until bubbling and the sauce thickens.
• Stir in the nutmeg, thyme, mustard and salt and pepper to taste.
• Leave the filling to cool completely.
• Remove the pastry from the fridge 10 minutes before you want to use it to allow it to warm up enough to use.
• Preheat oven to 200C/390F
• Spoon the cooled filling into your pie dish.
• Cut a circle of pastry big enough to cover your pie and the edge of the dish and leave it to one side.
• Use the pastry trimmings to line the edge of your dish and brush with a little soya milk or water.
• Lay the pastry circle on top, covering the filling and lying on top of the pastry trimming edge. Press to seal using your fingers or a fork.
• Brush with soya milk or a mixture of melted vegan butter and milk.
• Make little pastry leaves out of any leftover pastry, place on top and brush with soya milk.
• Make two small steam holes in the pastry lid with a sharp knife.
• Bake in the preheated oven for 25 - 30 minutes or until browned and crisp.

LEEK AND MUSHROOM GRATIN

Steps:

• Melt 2 tablespoons butter in a small saucepan over low heat, then cool.
• Toss melted butter with bread crumbs, cheeses, garlic, parsley, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl until combined.
• Trim each leek to an 8-inch length (reserve tops for another use if desired). Halve leeks lengthwise, then cut crosswise into roughly 1-inch pieces. Wash leeks, then drain well.
• Melt 1 tablespoon butter in a 1-to 1 1/2-quart heavy saucepan over medium heat. Add flour and cook roux, whisking, 1 minute. Add stock in a slow stream, whisking, then bring to a boil, whisking. Add nutmeg and zest and boil, whisking, 1 minute. Remove from heat.
• Preheat oven to 400°F. Butter baking dish.
• Melt 1 tablespoon butter in a 12-inch heavy skillet over medium-low heat. Add leeks and 1/4 teaspoon each of salt and pepper, then cover leeks directly with a round of parchment paper and cook, stirring occasionally, until liquid is absorbed and leeks are tender and just beginning to brown, 10 to 15 minutes.
• Meanwhile, heat remaining 2 tablespoons butter in a large heavy skillet over medium heat until foam subsides. Add mushrooms and 1/4 teaspoon each of salt and pepper and cook, stirring occasionally, until liquid is absorbed and mushrooms are just beginning to brown, about 15 minutes. Remove from heat.
• Remove parchment from leeks and stir in mushrooms. Transfer mixture to baking dish, spreading it evenly. Pour sauce over vegetables and top with crumb mixture. Bake until gratin is bubbling and topping is golden, about 15 minutes.