LEEK MUSHROOM RECIPES RECIPES

Name: Mushroom And Leek Sauté
Yield: Serves 4
Ingredients: 2 tablespoons olive oil; 2 pounds mushrooms (such as button or cremini), sliced; Salt; 2 leeks, sliced crosswise, rinsed well; 1 tablespoon chopped fresh tarragon

MUSHROOM AND LEEK SAUTé RECIPE | EPICURIOUS

Mushroom And Leek Sauté Recipe | Epicurious image

Stir the mushrooms and leeks frequently enough so they caramelize without burning, then serve on top of steak.

Provided by Mark Bittman

Yield Serves 4

Number Of Ingredients 5

Ingredients

2 tablespoons olive oil
2 pounds mushrooms (such as button or cremini), sliced
Salt
2 leeks, sliced crosswise, rinsed well
1 tablespoon chopped fresh tarragon

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.

LEEK AND MUSHROOM COTTAGE PIE RECIPE - NYT COOKING

Leek and Mushroom Cottage Pie Recipe - NYT Cooking image

Traditionally, shepherd’s pie is made with minced lamb and vegetables, and topped with mashed potatoes instead of pastry. If made with beef, it is called cottage pie. So it should follow that a vegetable version could be named gardener’s pie. Filled with a saucy, savory leek and mushroom stew, it’s a pie that will please vegetarians and carnivores alike.

Provided by David Tanis

Total Time 1 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
4 medium leeks, tender green and white parts, split lengthwise and cut in 1-inch pieces (about 4 cups)
2 tablespoons olive oil
1 pound medium-brown or white mushrooms, quartered
1/2 pound shiitake mushrooms, caps only, sliced 1/4-inch thick
2 teaspoons chopped fresh thyme
2 small garlic cloves, minced
2 tablespoons chopped parsley
2 tablespoons white miso (optional)
2 cups whole milk
2 tablespoons cornstarch, dissolved in 2 tablespoons cold water
3 pounds russet or yellow-fleshed potatoes, peeled and cut in 2-inch chunks
6 tablespoons unsalted butter
1/2 cup heavy cream
Salt and pepper
1 cup homemade coarse dry bread crumbs

Steps:

Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

Nutrition Facts : @context http//schema.org, Calories 483, UnsaturatedFatContent 9 grams, CarbohydrateContent 60 grams, FatContent 24 grams, FiberContent 8 grams, ProteinContent 11 grams, SaturatedFatContent 13 grams, SodiumContent 1048 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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