Mushroom And Leek Saut Food

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MUSHROOM AND LEEK SAUTé



Mushroom And Leek Sauté image

Provided by Mark Bittman

Categories     Mushroom     Appetizer     Side     Sauté     Quick & Easy     Leek     Tarragon     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

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.

SAUTEED LEEKS, MUSHROOMS & ONIONS



Sauteed Leeks, Mushrooms & Onions image

This is a quick, easy, tasty combination. Serve as a side dish with sausages, a roast, with eggs or even BBQ. I like my veggies still crisp but if you want them soft cook leeks longer

Provided by Bergy

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup onion, chopped
1 1/2 cups mushrooms, cleaned and sliced
2 cups leeks, cleaned,1/4 inch slice,white part and the start of the green only
1 teaspoon dry oregano
salt and pepper
vegetable oil cooking spray

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).

Nutrition Facts : Calories 50.1, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 11.2, Fiber 1.9, Sugar 4, Protein 2

LEEKS WITH BACON & MUSHROOMS



Leeks with bacon & mushrooms image

A delicious, versatile side dish of sweet braised leeks and crispy bacon - great with a Sunday roast

Provided by Good Food team

Categories     Lunch, Side dish

Time 45m

Number Of Ingredients 5

50g butter
4 rashers smoked streaky bacon , chopped
few thyme sprigs
200g pack chestnut mushroom , quartered, or halved
2 leeks , thickly sliced

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.

Nutrition Facts : Calories 165 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.8 milligram of sodium

MUSHROOM AND LEEK SOUP



Mushroom and Leek Soup image

Categories     Soup/Stew     Mushroom     Quick & Easy     Lunch     Leek     White Wine     Fall     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 3 cups, serving 2

Number Of Ingredients 6

2 medium leeks
3/4 pound mushrooms
2 tablespoons unsalted butter
1/4 cup dry white wine
a 14 1/2-ounce can chicken broth
1 tablespoon chopped fresh chives

Steps:

  • Cut leeks into 1/4-inch-thick rounds. In a large bowl of cold water wash leeks well and lift from water into a colander to drain. Thinly slice mushrooms. In a 3-quart saucepan heat butter over moderately high heat until foam subsides and sauté leeks, stirring, 5 minutes. Add mushrooms and sauté, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add wine and boil 1 minute. Add broth and salt and pepper to taste and simmer 2 minutes.
  • Serve soup sprinkled with chives.

BRAISED LEEKS AND MUSHROOMS



Braised Leeks And Mushrooms image

Make and share this Braised Leeks And Mushrooms recipe from Food.com.

Provided by Tarynne

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 8

6 leeks
1 cup nonfat beef broth
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon black pepper
1 1/2 teaspoons butter or 1 1/2 teaspoons margarine
2 cups mushrooms, quartered

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.

CREAMY ONE-POT MUSHROOM AND LEEK PASTA



Creamy One-Pot Mushroom and Leek Pasta image

This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

Provided by Hetty McKinnon

Categories     dinner, one pot, pastas, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

3 tablespoons olive oil
1 leek, white part only, finely sliced (about 5 ounces)
2 garlic cloves, finely chopped
3 cups mixed mushrooms, such as cremini, shiitake or oyster, torn or sliced (about 6 ounces)
1 lemon, halved
1 pound short pasta, such as orecchiette, cavatappi, gemelli or penne
4 cups vegetable stock
2 tablespoons unsalted butter
1/2 cup chopped fresh parsley, plus more for garnish
Kosher salt and black pepper
1 cup whole-milk ricotta
1/2 to 1 teaspoon red-pepper flakes

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 SAUCE



Mushroom and Leek Sauce image

This is a lovely sauce that enhances any cut of steak ....it's from my favourite magazine, "Super Food Ideas", August 2003 edition. And it's easy, too!

Provided by NotQuiteVegetarian

Categories     Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
2 cloves garlic, crushed
1 small red chile, deseeded, finely chopped
1 leek, halved, thinly sliced
1 tablespoon plain flour
400 g mushrooms, sliced
375 ml evaporated milk
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Heat oil in a non stick frying pan over medium heat.
  • Add garlic, chili and leek.
  • Cook, stirring for 3 to 4 minutes or until soft.
  • Add flour and cook for 1 minute.
  • Increase heat to high and add mushrooms.
  • Cook, stirring for 3 minutes or until tender.
  • Add evaporated milk gradually, stirring.
  • Bring to the boil.
  • Reduce heat to medium and simmer for 4 minutes or until thickened.
  • Stir in parsley.
  • Season with salt and pepper.
  • Enjoy!

ASPARAGUS-MUSHROOM-LEEK SAUTé



Asparagus-Mushroom-Leek Sauté image

We have made this in the past with green beans but my daughter doesn't like "squeeky foods" so we substitued asparagus. The flavor combinations make a great side dish and a nice alternative way to cook asparagus.

Provided by Jan Marie

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch asparagus
2 -3 cups mushrooms, stemmed and sliced
6 slices bacon, diced
1 leek, sliced and separated into rings
2 tablespoons olive oil
salt, pepper to taste
1/4 cup shredded parmesan cheese

Steps:

  • Sauté bacon. Set aside.
  • Reserve 1 tablespoon bacon fat.
  • Add olive oil (optional).
  • Clean, stem and slice mushrooms.
  • Clean leeks, slice into small slices, separating the rings. Discard the dark green end.
  • Sauté mushrooms and leeks in bacon fat/olive oil until mushrooms are slightly done. Don't overcook.
  • Cut asparagus into bite size pieces, discarding the tough ends.
  • Blanch asparagus in hot boiling water until slightly crunchy. Don't overcook.
  • Combine asparagus, bacon, mushrooms and leeks in fry pan.
  • Add salt/pepper. Sprinkle with parmesan cheese. Serve warm. Enjoy.

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