Braised Lobster Mushrooms With Tomato And Leek Recipes

BRAISED LOBSTER MUSHROOMS WITH TOMATO AND LEEK

Steps:

• In a wide 12 inch or similar sized pan, render the bacon and reserve, leaving the fat in the pan. Brown the lobster mushrooms in the bacon fat on medium high for 10-15 minutes, seasoning with the salt and pepper along the way.
• Push the mushrooms to the side of the pan and add the garlic, along with a little extra oil if needed. Cook the garlic until it's light brown and aromatic, then add the leeks and ground mushrooms if using and cook for 2 minutes more. Add the chili.
• Deglaze the pan with the wine, cook down by half, then add the stock and bring to a rapid boil. Add the tomatoes and their reserved juice along with the rendered bacon and cook on medium-high for 15-20 minutes or until slightly thickened.
• Double check the seasoning for salt, adjust as needed, then add torn mint to taste, and serve with a vehicle for the juices, like soft polenta or crusty bread.

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.

COD BRAISED IN SAVORY LOBSTER BROTH, WITH LEEKS, MUSHROOMS AND LOBSTER

Steps:

• To cook the lobster, bring a large pot of salted water to a boil. Add the lobster, cover and cook for 10 minutes. Remove the lobster and set it aside to cool. Reserving the shells, remove the meat from the tail and claws and cut it into 3/4-inch chunks and refrigerate. Split the body shell in half and remove the head sac. Cut the body into smaller pieces. Set aside.
• To make the broth, preheat the oven to 425 degrees. Place the lobster shells in a metal roasting pan with the onion, carrots, celery and garlic. Drizzle with the olive oil. Roast for 30 minutes, stirring twice, then transfer the shells and vegetables to a large pot.
• Place the roasting pan over medium-high heat and deglaze with a 1/2 cup of the water. Add this liquid and the wine and tomato paste to a pot with 4 cups of water. Bring to a boil. Skim the broth, then reduce to a simmer. Add tarragon, thyme, pepper flakes, saffron, peppercorns and bay leaves. Partially cover and simmer for 1 to 1 1/4 hours. Strain and season with salt and pepper.
• To make the cod, trim the fish if needed and check for bones. Keep refrigerated. Heat the olive oil in a large skillet over medium heat. Add the carrots, leeks and mushrooms and saute until the vegetables are softened, about 5 minutes. Add the lobster broth and bring to a boil. Reduce to a simmer. Season the cod with salt and pepper and place in the pan. Cover and cook until just cooked through, about 8 minutes. Add the lobster meat, re-cover, remove from heat and let stand for 2 minutes.
• Using a slotted spoon, remove the cod and divide among 4 soup plates. Arrange the vegetables and lobster meat around the fish and spoon the broth over the top. Sprinkle with parsley and serve with toasted, crusty bread

BUTTER-BRAISED CARROTS AND LEEKS

Steps:

• Trim the tops of the carrots. Scrub the carrots well but do not peel; halve lengthwise. Wash the chopped leeks thoroughly.
• Melt the butter in a wide pot over medium heat. Add the leeks and 1/4 teaspoon salt and toss to coat. Cover and cook, stirring occasionally, until almost tender, about 8 minutes. Add the carrots, lemon zest, nutmeg, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup water. Cover and continue cooking, stirring occasionally, until the carrots are tender, 15 to 20 more minutes.
• Add half of the herbs, the lemon juice, and salt and pepper to taste; toss. Transfer the vegetables to a platter and top with the remaining herbs.

WINE-BRAISED CHICKEN WITH MUSHROOMS AND LEEKS

Steps:

• Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.
• In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.
• Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.
• Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.
• Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.
• Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

TOMATO BRAISED LEEKS

Steps:

• Trim root end of leeks& cut off all but 3 inches of the green end.
• Cut the leeks in half lengthwise; if very large, cut into quarters lengthwise.
• Rinse well, blot dry with paper towels& set aside.
• Heat oil in a large oven proof skillet over medium heat.
• Add bacon& cook for 5 or 6 minutes.
• Stir in remaining ingredients& cook, stirring occasionally, until thickened, about 8 minutes.
• Remove skillet from the heat.
• Remove half of the tomato mixture from the skillet.
• Arrange the leeks side by side in the skillet.
• Top with the reserved tomato mixture& cover the skillet.
• Bake in a preheated 350F oven until the leeks are tender, about 30 minutes.

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.

BRAISED LEEKS AND MUSHROOMS

Steps:

• Remove roots, outer leaves, and tops from leeks, leaving 6 inches of each leek.
• Cut each diagonally into thirds, then diagonally in half to form 6 triangular pieces.
• Rinse under cold water; drain well.
• Combine beef broth, tomato paste, salt, thyme, and pepper in a bowl, and stir with a whisk.
• Melt butter in a large nonstick skillet over medium-high heat.
• Add leeks and mushrooms, and saute 6 minutes or until the vegetables are lightly browned.
• Add broth mixture.
• Cover, reduce heat, and simmer 15 minutes or until leeks are tender.
• Uncover, and simmer 7 minutes or until liquid almost evaporates, stirring occasionally.