Browned Leeks And Mushrooms Recipes

SAUTEED LEEKS, MUSHROOMS & ONIONS

Steps:

• Spray a non stick skillet with oil.
• Saute the onions until tender and starting to brown.
• Add Mushrooms and continue cooking for apprx 3 minutes.
• Add leeks, salt, pepper& oregano.
• Saute a further 8 minutes (if you like your veggies very soft cook longer).

BROWNED LEEKS AND MUSHROOMS

Steps:

• Cut leeks crosswise into 1/2 inch slices. Slice the mushrooms thinly. In a large skillet, heat the olive oil and saute the leeks over high heat until lightly browned.
• Lower the heat, add mushrooms, and cook, stirring, until the mushrooms have given up their liquid and are limp. Season with salt and lots pf pepper. Raise the heat and add the wine a little at a time, letting most of it evaporate before adding more; stir well to get the brown bits off the skillet. Season with more salt and pepper if needed, and serve hot.

MUSHROOM AND LEEK GRATIN

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.

LEEK AND MUSHROOM GRATIN

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, LEEK, AND ZUCCHINI GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 3-quart casserole dish.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium heat. Add leeks and onion to the hot skillet and saute for 10 minutes. Add mushrooms and continue to saute until leeks and onion are tender, 6 to 8 more minutes.
• Meanwhile, cut zucchini, yellow squash, and Roma tomatoes into 1/4-inch slices.
• Transfer mushroom mixture to the prepared casserole dish and spread evenly over the bottom. Layer zucchini, yellow squash, and tomatoes on top of the onion mixture.
• Combine bread crumbs, Parmesan cheese, parsley, cashews, tarragon, salt, and pepper in a large mixing bowl. Sprinkle over the vegetables to cover.
• Bake in the preheated oven until gratin is dark brown all over, about 1 hour.