Mushroom And Leek Sauté Recipes

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

Ingredients

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

LEEK AND MUSHROOM SAUTé

Leek and Mushroom Sauté image

The delicately-mild onion flavor of the leek and the earthy, nutty flavor of the mushrooms is such a delicious combination. This is a quick and easy side dish that will be the perfect complement to your favorite meal.

Yield serves 2

Number Of Ingredients 9

Ingredients

1 leek
2 tablespoons olive oil
1 (3.5 oz) package brown beech mushrooms
1 (3.5 oz) package maitake mushrooms
1/2 teaspoon garlic, minced
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/2 teaspoon fresh rosemary, finely minced
1 tablespoon Parmesan cheese, grated

Steps:

Chop off the green top part of the leek and the root off the bottom. Slice into 1/8-inch slices. Rinse in cold water to remove any soil. Pat dry. Heat a cast iron skillet or sauté pan on medium heat. Add in the oil and heat until oil begins to smoke. Lay the slices of leek flat on the skillet and caramelize, about 5 minutes. Toss in the mushrooms, garlic, salt and pepper and cook until mushrooms are tender about 10 to 15 minutes. Add in rosemary and cook until fragrant, about 30 seconds. Pour onto a plate and dust with Parmesan cheese.

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.

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

Ingredients

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!

POTATO, LEEK AND MUSHROOM SAUTE

Potato, Leek and Mushroom Saute image

I've used shiitake mushrooms but you could use your favourite mushroom - chanterelles, porcini, oyster would all work nicely.

Provided by Christine Cushing

Categories mushrooms,potatoes,side,thanksgiving,vegetarian

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 Tbsp butter (15 ml)
1 tsp hazelnut oil (10 ml)
1 ½ cup leeks, white part and a little green, halved and cut into ⅓-inch thick slices (375 ml)
2 cup shiitake mushrooms (500 ml)
1 lb(s) new potatoes, cut in ½-inch cubes and parboiled (454 gm)
1 tsp rosemary, chopped (10 ml)
2 clove garlic, minced
juice of ½ lemon
coarse salt and freshly cracked black pepper, to taste

Steps:

Heat the butter and hazelnut oil in a large sauté pan over medium high heat. Add leeks and sauté until soft, about 3 minutes. Add mushrooms, rosemary and garlic and sauté for 2 minutes more. Add the potatoes and season with salt and pepper to taste and cook until potatoes are heated through. Add lemon juice and remove from heat. Serve immediately.

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

Ingredients

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.

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