MUSHROOM AND LEEK GRATIN
Serve this hearty side dish with Pork Roast with Apples and Gremolata as part of your holiday dinner.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Number Of Ingredients 9
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.
Nutrition Facts : Calories 173 g, Fat 13 g, Fiber 2 g, Protein 5 g, SaturatedFat 6 g
POTATO, LEEK AND MUSHROOM BAKE
This potato bake does not need thinly sliced potatoes nor does it bake for hours.
Provided by Food24
Categories Bake
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C.Heatthe butter and saute the leeks and garlic until softened. Add themushrooms and rosemary and fry until browned and fragrant.Remove from the heat and coat the vegetables with the flour. Place back ontomoderate heat and slowly add the milk until well combined, cook untilthickened. Season well.Slicethe potatoes and place a layer into a baking dish, season well and pourhalf of the sauce onto the potatoes, cover with another layer ofseasoned potatoes followed by the remaining sauce. Top with the cheese.Bake for +- 25 minutes.Eat as a meal or serve as a warm accompaniment with your braai or roast dinner.Reprinted with permission of Bits of Carey.To visit Bits of Carey'sblog, click here.
MUSHROOM CASSEROLE
Provided by Michael Symon : Food Network
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F.
- In a casserole, place 1 layer of mushrooms and leeks. Sprinkle with salt, pepper, and parsley. Cover with 2 ounces of butter and cream. Repeat process three more times and cover with bread crumbs. Bake until mushrooms are tender and crust is golden brown, about 20 minutes
MUSHROOM AND LEEK SAUTé
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
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.
CHICKEN, LEEK, AND MUSHROOM CASSEROLE
A hearty multigrain bread works bestin this casserole. It will maintain its texture, unlike a softer white-bread loaf, which may become gummy.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.) Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes. Let stand for 15 minutes before serving.
CHICKEN, LEEK & MUSHROOM CASSEROLE
Make and share this Chicken, Leek & Mushroom Casserole recipe from Food.com.
Provided by Meredith .F
Categories Poultry
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper.
- Heat 2 tablespoons oil in a medium saute pan over medium-high heat. Add chicken, and cook until golden brown on 1 side, 3 to 4 minutes. Flip, reduce heat to medium, and cook until cooked through, about 10 minutes more. Transfer chicken to a plate, and return pan, with drippings, to medium heat.
- Heat remaining 3 tablespoons oil in pan. Add leek, celery, mushrooms, and a pinch of salt. Cook, stirring occasionally, until vegetables are golden brown and tender, 8 to 10 minutes. (Reduce heat if vegetables brown too quickly.)
- Stir in flour, and cook, stirring often, for 2 minutes. Add sherry, stock, milk, and bay leaf, and cook, scraping up browned bits from bottom, until thickened, about 5 minutes. Season with salt and pepper. Discard bay leaf.
- Arrange bread on bottom of a 2-quart oval baking dish, overlapping slices slightly. Spoon half of the vegetables and sauce over bread. Slice chicken crosswise, 1/2 inch thick, and arrange on bread. Top with any accumulated juices from chicken. Spread remaining vegetables and sauce over chicken, sprinkle with parsley and Parmesan, and bake until golden brown and bubbling, 25 to 30 minutes.
- Let stand for 15 minutes before serving.
Nutrition Facts : Calories 251.2, Fat 18.3, SaturatedFat 4.3, Cholesterol 26.8, Sodium 155.1, Carbohydrate 10.2, Fiber 0.8, Sugar 3.3, Protein 11.5
CHICKEN, MUSHROOM & LEEK CASSEROLE
Make and share this Chicken, Mushroom & Leek Casserole recipe from Food.com.
Provided by Mandy
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken in a non-metallic dish and pour over marinade. Cover and marinate in refrigerator for 1 hour (longer for a richer taste). Preheat oven to 180 deg. Celsius Heat butter and oil in a heavy-based fry pan over medium heat. Cook chicken in batches until golden. Remove to a plate.
- Add leek, bacon and garlic to pan. Cook, stirring occasionally for about 4 minutes or until leek is tender. Add stock, wine and mushrooms. Bring to the boil. Remove from heat and transfer mixture to an ovenproof dish. Add chicken, cover with foil and bake for 35 minutes. Remove foil and cook for another 10 minutes or until chicken is cooked through.
- Meanwhile, steam snow peas until just tender. Place in a serving bowl. Top chicken with chopped parsley and serve immediately.
LEEK AND MUSHROOM GRATIN
Categories Cheese Garlic Mushroom Side Quick & Easy Parmesan Leek Fall Family Reunion Potluck Butter Breadcrumbs Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
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.
LEEK, CARROT AND MUSHROOM CREAMY BAKE (VEGAN)
This is a veganized adaptation of a recipe for a chicken pie in the Oct 2009 Sainsburys magazine. I ditched the pastry because I'm on a diet. I put oat dumplings on this for the last 30 minutes of the cooking time
Provided by cakeinmyface
Categories Vegan
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry the leeks and carrots in a frying pan the olive oil on a moderate heat until they begin to soften.
- Add the garlic and mushroom cook for a further 5 minutes. Remove the veg mix from the pan.
- Add the margarine and flour to the frying pan and heat gently stirring into a pasta, cook until golden brown about 5 minutes.
- Add the boiling water to the bouillon cubes and stir well, add this stock to the flour and margarine gradually whisking in between. When all incorporated and thickened, take of heat and add soya cream and herbs mustard and season with salt and pepper.
- Mix this with the vegetables and put in an oven proof dish, place in oven gas mark 6 for 40 minutes. Add dumplings if you want on the top and cook for a further 20 minutes.
Nutrition Facts : Calories 235.4, Fat 12.4, SaturatedFat 2.3, Sodium 168.9, Carbohydrate 28.7, Fiber 4.5, Sugar 7.6, Protein 5.1
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