CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
SPRING LEEK AND MUSHROOM GRATIN
Spring Leek and Mushroom Gratin is the ultimate spring comfort food dish. Serve alongside your protein of choice for a lovely brunch or dinner.
Provided by Jamie Vespa MS, RD
Categories Side Dish
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F. Bring a large pot of water to a boil and fill a bowl with ice water. Add leeks to boiling water and cook for 3 minutes. Shock the leeks by transferring to the ice-water bath. Drain and slice leeks in half lengthwise.
- Heat oil in an oven-safe cast-iron skillet or cocotte over medium heat. Add mushrooms and cook 3 to 5 minutes, stirring occasionally, until golden and slightly tender. Season with 1/4 tsp. salt and transfer mushrooms to a bowl.
- Add butter and garlic to pan; cook 1 minute. Sprinkle in flour and whisk continuously for 30 seconds. Gradually stream in milk, whisking constantly, until combined. Increase heat to bring mixture to a simmer; cook 2 to 3 minutes, until slightly thickened. Add mushrooms back to skillet, along with thyme, remaining 3/4 tsp. salt, black pepper, and 1 tsp. lemon juice. Lay sliced leeks across the top of gratin, gently pressing to slightly submerge in milk mixture. Sprinkle breadcrumbs and Parmesan cheese overtop. Transfer to oven and bake for 35 to 40 minutes, until golden and bubbly.
- Squeeze remaining 1 tsp. lemon juice overtop and garnish with additional fresh thyme before serving.
Nutrition Facts : ServingSize 1 g, Calories 231 kcal, Carbohydrate 20 g, Protein 8 g, Fat 14 g, SaturatedFat 6 g, Sodium 637 mg, Fiber 2 g, Sugar 8 g
MUSHROOM AND LEEK GRATIN
Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large skillet, heat 2 tablespoons oil over medium-high. Working in batches if necessary, add mushrooms and cook, tossing occasionally, until softened, 10 to 15 minutes. Transfer to a paper-towel-lined plate.
- Wipe out skillet, return to heat, and add 2 tablespoons oil. Add leeks and season with salt and pepper. Cook, stirring frequently, until softened, 8 minutes. Add wine, and cook until almost evaporated, 2 to 3 minutes. Stir in cream, lemon juice, and thyme leaves.
- Transfer leek mixture to a 2-quart baking dish. Top with mushroom slices, overlapping slightly. Sprinkle with Parmesan and bake until edges are bubbling, 20 to 25 minutes. Serve warm.
Nutrition Facts : Calories 173 g, Fat 13 g, Fiber 2 g, Protein 5 g, SaturatedFat 6 g
MUSHROOM AND LEEK SAUTé
Provided by Mark Bittman
Categories Mushroom Appetizer Side Sauté Quick & Easy Leek Tarragon Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
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 & LEEK PIE
In the Pacific Northwest, we make a savory pie with mushrooms and leeks. We prefer chanterelle, but baby portobello or oyster mushrooms will also delight your diners. -Vickie Woods, Salem, Oregon
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.
Nutrition Facts : Calories 338 calories, Fat 25g fat (15g saturated fat), Cholesterol 157mg cholesterol, Sodium 470mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
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.
MUSHROOM AND LEEK BREAD PUDDING
Provided by Ina Garten
Categories side-dish
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.
- Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 1 1/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.
- In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2- to 3-quart gratin dish (13-by-9-by-2-inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.
LEEKS WITH BACON & MUSHROOMS
A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast
Provided by Good Food team
Categories Lunch, Side dish
Time 45m
Number Of Ingredients 5
Steps:
- Melt the butter in a large frying pan, then add the bacon and fry for a few mins until golden. Add the thyme, mushrooms and leeks with seasoning (remember bacon can be salty), cover pan and cook on a low heat for 20-25 mins until leeks are tender.
Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium
BAKED COD WITH CREAMY MUSHROOM & LEEK ORZO
Rustle up our baked cod with orzo, creamy mushrooms and leeks in just 20 minutes. It's a super speedy supper - a great option for busy work days
Provided by Esther Clark
Categories Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Tip the flour into a bowl and season. Dip each cod fillet into the flour until evenly coated. Heat 1 tbsp of the oil in a non-stick frying pan over a medium-high heat and fry the cod on each side for 2 mins, or until golden brown. Transfer to a roasting tin with the lemon slices on top and nestled in half the thyme. Bake for 10 mins.
- Heat the remaining oil in a pan and fry the leeks and mushrooms for 5 mins over a medium-high heat. Add the orzo and stock, and cook for 10 mins over a high heat, stirring continuously until tender. Stir through the crème fraîche and lemon zest. Season. Serve the orzo with the cod on top, along with the roasted lemon slices.
Nutrition Facts : Calories 571 calories, Fat 15 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.42 milligram of sodium
CHICKEN, LEEK & MUSHROOM CASSEROLE
Make and share this Chicken, Leek & Mushroom Casserole recipe from Food.com.
Provided by Meredith .F
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
- Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.)
- Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 251.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 26.8, Sodium 155.1, Carbohydrate 10.2, Fiber 0.8, Sugar 3.3, Protein 11.5
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