Mushroom Leek Pizza For Mushroom Lovers Food

MUSHROOM-LEEK PIZZA

Steps:

• Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.

MUSHROOM, LEEK AND PROSCIUTTO PIZZA

Steps:

• Preheat the oven to its highest setting (500 degrees F). Preheat a cast-iron grill pan to medium heat.
• Melt the butter in a large skillet over medium-high heat. Add the leeks and saute for about 4 minutes. Add the mushrooms and saute for another 2 minutes. Season with salt and pepper. Set aside.
• Lightly flour a cutting board and roll out the pizza dough into an oval shape that will fit the grill pan. Coat the preheated grill pan with 1 tablespoon olive oil. Brush the dough with 2 teaspoons olive oil and place it, oiled-side down, on the grill pan¿the dough will start to bubble as it cooks. Cook until grill marks form, 3 to 5 minutes; flip, and continue cooking on the reverse side until grill marks form and the dough has stiffened, about 3 minutes.
• Remove the pizza to a baking sheet, top with the mushrooms-leek mixture and sprinkle with the cheese. Place in the oven and cook until the cheeses melts, 5 to 7 minutes depending on how hot your oven is.
• Remove the pizza from the oven and add the prosciutto. Slice into small bites and serve.

MUSHROOM LEEK PIZZA FOR MUSHROOM LOVERS

Steps:

• Pour the porcini mushrooms into a fine strainer and save the liquid to use later. If the liquid is sandy, let the sand settle, then carefully pour offf the liquid. Finely chop the porcini, discarding any pieces that are gritty or hard. Set aside.
• Heat 1 tbls. of the olive oil in a saute pan and sear the white mushrooms over high heat with 1/4 teaspoons salt and a few grinds of pepper. As the mushrooms cook, they will release their juices; then the juices will evaporate and the mushrooms will begin to sear. At this point they'll begin to stick to the pan, but don't stir them. Cook over high heat until they're golden, then stir once and continue to sear for 1-2 minutes. Add the porcini soaking liquid to loosen the pan juices, then simmer for a few minutes, until the pan is nearly dry. Transfer to a bowl.
• Heat the remaining tbls. of oil in the saute pan and add the leeks. Saute over medium heat with 1/4 teaspoons salt and a few grinds of pepper; when they begin to soften, in about 3 minutes, add the garlic and porcini mushrooms. Cover the pan and steam for 5-6 minutes, until leeks are tender. Add the wine to deglaze the pan, then simmer for a few minutes, until the pan is nearly dry. Add to the mushrooms, then set aside to cool. Season with salt and pepper to taste.
• Preheat the oven to 500*F. Place dough on a lightly oiled pizza pan(or pizza stone); brush with olive oil. Spread the mushroom/leek mixture over the dough. Save a little of the Parmesan cheese to sprinkle on top after baking and toss the rest of the cheeses together. Sprinkle over the pizza.
• Bake the pizza, in the pan for 8-12 minutes, until the crust is golden and crisp. Remove it from the oven and sprinkle on the remaining Parmesan.
• This makes one 15" or two 9" pizzas.
• Enjoy!

SAVOURY POTATO, MUSHROOM & LEEK PIZZA

Steps:

• 1. In a large skillet, heat oil over medium-low heat; cook garlic, mushrooms, leeks, rosemary, salt and pepper, stirring, for 6 to 8 minutes or until mushrooms have released their liquid and leeks are tender. Toss potatoes in leek mixture to coat.
• 2. Press dough onto 12-inch (30 cm) pizza pan; sprinkle with Parmesan cheese.
• 3. Top with potato mixture in overlapping concentric circles. Sprinkle with Cheddar and mozzarella cheese. Bake in 450F (230C) oven for 20 to 30 minutes or until crust is crisp and potatoes are tender.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA

Steps:

• Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
• Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
• Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
• Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
• To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.

SAUTéED MUSHROOMS AND ESCARGOTS ON TOAST

Steps:

• Heat a large saucepan over medium heat. Add olive oil and the diced onion and shallot. Season with salt and pepper and cook until tender, 3-5 minutes.
• Add the minced garlic and lower the heat. Add the mushrooms. Season with salt and pepper. Cook until the mushrooms are tender and a lot of the liquid has evaporated at the bottom of the pan, 8-10 minutes. Add escargots last 4 minutes,.
• Add the Sherry to the mushrooms and cook until the flavor of the alcohol has mellowed considerably, 3-5 minutes.
• Add the sour cream and allow it to melt over the mushrooms. Check the seasoning. Add the lemon juice,basil and parsley; taste for seasoning. Bring to a simmer and serve on toast immediately.