Spicy Mushrooms And Leeks Food

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.

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.

SPICY MUSHROOMS

Steps:

• Broil 2 halved plum tomatoes, 2 seeded jalapenos (both skin-side up) and 4 unpeeled garlic cloves until charred, 6 minutes. Peel the garlic and chop with the vegetables. Saute 1/2 cup minced onion and 1/2 pound sliced mushrooms in olive oil with salt to taste, 8 minutes. Add the tomato mixture, 1/2 cup chicken broth and some chopped parsley; cook 5 minutes. Stir in the juice of 1 lime.

SPICY MUSHROOMS AND LEEKS

Steps:

• In a microwave-safe dish combine the leeks and the butter and microwave mixture, covered with microwave-safe plastic wrap, at high power (100%), stirring once for 5 minutes. Remove the plastic wrap and microwave the mixture for 5 minutes more, or until the leeks are tender. Stir in the mushrooms, the wine, and the red pepper flakes and microwave the mixture, covered with the plastic wrap, at high power (100%) for 5 minutes. Stir the mixture and microwave it, uncovered, for 8 minutes more, or until the mushrooms are tender. Stir in the lemon juice and salt to taste.

SPICY MUSHROOMS AND LEEKS

Steps:

• In a microwave-safe dish combine the leeks and the butter and microwave mixture, covered with microwave-safe plastic wrap, at high power (100%), stirring once for 5 minutes.
• Remove the plastic wrap and microwave the mixture for 5 minutes more, or until the leeks are tender.
• Stir in the mushrooms, the wine, and the red pepper flakes and microwave the mixture, covered with the plastic wrap, at high power (100%) for 5 minutes.
• Stir the mixture and microwave it, uncovered, for 8 minutes more, or until the mushrooms are tender. Stir in the lemon juice and salt to taste.

LEEKS WITH BACON & MUSHROOMS

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.