Grilled Mushrooms And Leeks Recipes

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

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.

GRILLED PEPPERS, LEEKS AND PORTOBELLO MUSHROOMS

Grilled Peppers, Leeks and Portobello Mushrooms image

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 red bell pepper, cored, seeded, and quartered
1 yellow bell pepper, cored, seeded, and quartered
2 medium leeks, trimmed, halved lengthwise, and cleaned
2 portobello mushroom caps, stemmed and gills removed
Kosher salt and freshly ground black pepper, as needed
1/4 cup extra-virgin olive oil
2 cloves garlic, minced

Steps:

Build a charcoal fire or preheat gas grill.
Place all of the vegetables on a baking sheet, season generously with salt and pepper, and toss with the olive oil and garlic.
Place the vegetables, cut side down, on the grill. Cook for a few minutes on each side until tender and nicely marked by the grill. Remove from grill and serve immediately.

Nutrition Facts : Calories 180 calorie, Fat 14 grams, Fiber 3 grams

GRILLED MUSHROOMS AND LEEKS

Grilled Mushrooms and Leeks image

Mushrooms and leeks are an especially good combo when cooking with a grill wok.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 45m

Number Of Ingredients 5

Ingredients

2 leeks, trimmed and cut into 2-inch pieces
1 1/2 pounds button mushrooms
2 tablespoons olive oil
Salt and pepper
1 tablespoon Parmesan cheese

Steps:

Quarter 2 trimmed leeks lengthwise; cut into 2-inch pieces.
In bowl, toss 1 1/2 pounds button mushrooms with 1 tablespoon olive oil; season with salt and pepper. Place in hot wok; cook until tender, 10 minutes.
In bowl, toss leeks with 1 tablespoon olive oil; season with salt and pepper. Cook, tossing, until lightly charred, 15 to 25 minutes. Dust with 1 tablespoon Parmesan.

Nutrition Facts : Calories 111 g, Fat 6 g, Protein 4 g

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

Ingredients

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.

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