Leekmushroomandmozzarellapie Recipes

MUSHROOM, LEEK, AND GRUYèRE TART

Steps:

• Preheat the oven to 425°F (218°C).
• On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet into a 10-by-10-inch square, gently smoothing out any creases in the pastry. Using a sharp knife, lightly score the pastry, leaving a 1-inch border all along the outer edge and being careful not to cut all the way through the pastry. Carefully slide the parchment with the scored pastry onto a rimmed baking sheet and refrigerate while you prepare the topping.
• In a large skillet over medium heat, melt the butter. When it bubbles, toss in the garlic and thyme and cook for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they're soft but not yet releasing any liquid. Dump the mushroom filling in a strainer situated over a bowl and let drain for a few minutes.
• Spoon the mushroom filling onto the pastry, being careful to stay inside the scored lines. Either reserve the strained mushroom liquid for making vegetable stock or discard it. Grind fresh black pepper, if using, over the topping.
• Bake the tart for 15 minutes, checking the puff pastry after 10 minutes. If the pasty is already golden brown, cover the exposed pastry edges with foil strips to prevent it from turning too brown. After the first 15 minutes, remove the tart from the oven and sprinkle it with the cheese. Bake for 5 to 7 minutes more, or until the cheese has melted and the pastry is golden brown. Again, it may be necessary to cover the outer edges with foil.
• Let cool for 5 minutes and then slice into squares or rectangles. This tart is best eaten as soon as it is cool enough to handle. (Any leftover mushroom leek tart can be wrapped and refrigerated, but the pastry will suffer. To reheat, pop under the broiler for a few minutes. Whatever you do, don't reheat the tart in the microwave.)

LEEK, MUSHROOM AND MOZZARELLA PIE

Steps:

• Roll out your pie crust.
• Line a pie dish with the pastry (30 cm square).
• Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside.
• Spoon the vegetables mixture into pastry.
• Adjust the mozzarella slices on the leek mix.
• Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste.
• Poor the egg mix on the vegetables and mozzarella.
• Decorate with the mushroom slices.
• Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven).
• Serve warm or cold with green salad.

CREAMY LEEK & MUSHROOM PASTA

Steps:

• Wash the leeks thoroughly. Slice the root ends, hairs, and very leafy portion. You will be left with half the length of the leek you started with. Slice the leek vertically down the middle to make two half-cylinders. Repeat to get four semi-cylinders. Chop each piece and dump in a bowl of water immediately. Once you're done chopping all the leeks, rinse the chopped leeks in your bowl of water, turning them over with your hands. Let them sit in the water for a few minutes and you'll get rid of most of the dirt. Note: Check the post for step-by-step visual instructions!
• Heat olive oil in a Dutch oven or large pot on medium flame. Add shallots when the oil is hot and sauté for a minute, until fragrant.
• Add chopped mushrooms and leeks and cook for approximately 4 to 5 minutes, stirring every 2 minutes or so, until the water evaporates (and you can continue cooking up to 8 minutes, for the mushrooms to brown). Stir in the garlic and sauté for about 30 seconds until fragrant.Note: Here, you can either choose to set the vegetables aside in case you want crispier mushrooms and leeks, or you can just make the whole recipe in one pot (in which case your veggies will be softer - this is totally a preference thing!)
• Add water, oregano, salt and pepper and bring to a boil. For a richer pasta, you can substitute 1/2 cup of water with white wine. If you use wine, add that first, and cook for 2 minutes before adding the rest of the broth.
• Add pasta, and cook for about 8 minutes. Stir the pasta every 30 seconds at the beginning to ensure it's submerged in the liquid. checking frequently to make sure it stays al dente (refer to package instructions to ensure pasta cooks to your desire). Note: Alternatively, you can also cook the pasta and the vegetables separately and mix them together later, depending on your preferred consistency of vegetables.
• Once the pasta is ready, turn off the heat, add ricotta and mix well together. Then add parmesan and give that a good stir. Finally, garnish with a bit more freshly grated parmesan and fresh parsley and serve hot!