Mushroom And Leek Sauté Food

SAUTEED LEEKS, MUSHROOMS & ONIONS

Steps:

• Spray a non stick skillet with oil.
• Saute the onions until tender and starting to brown.
• Add Mushrooms and continue cooking for apprx 3 minutes.
• Add leeks, salt, pepper& oregano.
• Saute a further 8 minutes (if you like your veggies very soft cook longer).

LEEK AND MUSHROOM SAUTé

Steps:

• Chop off the green top part of the leek and the root off the bottom. Slice into 1/8-inch slices. Rinse in cold water to remove any soil. Pat dry. Heat a cast iron skillet or sauté pan on medium heat. Add in the oil and heat until oil begins to smoke. Lay the slices of leek flat on the skillet and caramelize, about 5 minutes. Toss in the mushrooms, garlic, salt and pepper and cook until mushrooms are tender about 10 to 15 minutes. Add in rosemary and cook until fragrant, about 30 seconds. Pour onto a plate and dust with Parmesan cheese.

MUSHROOM AND LEEK SAUTé

Steps:

• Put oil in a large skillet over medium heat. Add mushrooms, sprinkle with 1/2 teaspoon salt, and cook, stirring occasionally, until they release their water and the pan begins to dry out again, 10-15 minutes. Add leeks and cook, stirring, until they soften a bit, 2-3 minutes. Add tarragon and stir until fragrant, about 30 seconds.

MUSHROOM AND LEEK SAUCE

Steps:

• Heat oil in a non stick frying pan over medium heat.
• Add garlic, chili and leek.
• Cook, stirring for 3 to 4 minutes or until soft.
• Add flour and cook for 1 minute.
• Increase heat to high and add mushrooms.
• Cook, stirring for 3 minutes or until tender.
• Add evaporated milk gradually, stirring.
• Bring to the boil.
• Reduce heat to medium and simmer for 4 minutes or until thickened.
• Stir in parsley.
• Season with salt and pepper.
• Enjoy!

MUSHROOM AND LEEK RAVIOLI

Steps:

• Melt the butter in a hot pan and sauté the leek, mushrooms and garlic with a pinch of salt and pepper until the leek and mushrooms start to break down.
• Deglaze the pan with the wine. That is, add the wine to the pan and stir to lift all the grease and sediment from the bottom of the pan. Continue cooking until the mixture is almost dry again.
• Add the cream. Stir to combine then allow the mixture to cook on a gentle heat until the cream is reduced by a third [about five minutes].
• Put the mix into bowl and allow it to cool to room temperature. (If you put hot mix into the wanton wrappers, they will start to cook and go "gluggy".).
• Beat the egg to make an egg wash. Dust a bench or board with polenta and lay out 16 wanton wrappers.
• Brush the wanton wrappers all over with egg wash. Put a teaspoon of mix in the middle of each wrapper. Use another wanton wrapper to make a lid for the ravioli and press down around the filling so that as little air as possible is left in the parcel. Use a small glass or something similar, with a circumference slightly greater than the lump of mixture, as a sealer. Place the sealer on the top skin around the lump and press down hard on the skins to seal them together. Place a pastry cutter with a slightly greater circumference than the sealer over the parcel and push down hard. Remove the excess wanton skin. If you don't have any other tools suitable for the job, seal the parcels by pressing with the flat part of the tines of a fork, and cut off the excess with a knife.
• Add a pinch of salt to a large pot of rapidly boiling water. (Use at least 3 litres of water.) Cook four to eight ravioli at a time, depending on the size of your pot, but don't overload the pot or they will stick together. Give them a gentle poke with a wooden spoon if necessary to separate them. Be careful they do not fall to pieces. They are cooked when they float.
• Heat half of the remaining filling in a pan. Add eight of the ravioli and gently coat with the filling, which has now become a sauce. Repeat for the second dish.
• Garnish with a little parsley.

MUSHROOM, WHITE BEAN AND LEEK RAGOûT

Steps:

• Heat 1 1/2 teaspoons oil in skillet over medium-high heat.
• Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes.
• Season with salt and pepper.
• Pulse bread in food processor until crumbs form.
• Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
• Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.

ASPARAGUS-MUSHROOM-LEEK SAUTé

Steps:

• Sauté bacon. Set aside.
• Reserve 1 tablespoon bacon fat.
• Add olive oil (optional).
• Clean, stem and slice mushrooms.
• Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
• Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
• Cut asparagus into bite size pieces, discarding the tough ends.
• Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
• Combine asparagus, bacon, mushrooms and leeks in fry pan.
• Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

MUSHROOM AND LEEK SOUP

Steps:

• Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
• Serve soup sprinkled with chives.