Mushroomleekbreadbreadmachine Food

MUSHROOM AND LEEK SAUTé

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 MUSHROOM FLATBREAD

Ingredients:

• 1 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
• 30 cloves garlic
• Kosher salt and freshly ground black pepper
• 1 pound assorted mushrooms, such as chanterelles, porcini, cremini and oyster mushrooms, cleaned and sliced
• 1 small shallot, chopped
• 1 teaspoon chopped fresh thyme
• 1/2 cup dry white wine, such as sauvignon blanc
• 1 tablespoon creme fraiche
• 1 pound pizza dough
• All-purpose flour, for dusting
• 2 tablespoons chopped fresh parsley
• Flaky sea salt

Steps:

• Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Turn off the heat and let cool.
• Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Set aside. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.)
• Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. Saute the mushrooms in batches (do not overcrowd the pan). Add another tablespoon of oil between batches if needed. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add the wine and cook until evaporated, about 3 minutes. Add the creme fraiche and stir until fully incorporated. Turn off the heat and keep warm.
• Prepare a grill for medium-high heat. Roll out the pizza dough on a floured cutting board to about 1/2-inch thick. Lay the dough on the grill and cook until grill marks form, 4 to 5 minutes. Flip and cook for 3 to 4 minutes more. Spread with 2 to 3 tablespoons of the garlic puree. Cover the grill and cook for 30 seconds. Transfer the flatbread to a cutting board and top with the mushrooms and the parsley. Sprinkle with 1/2 teaspoon flaky sea salt.

MUSHROOM-GARLIC BREAD

Ingredients:

• 1 loaf baked italian or french bread
• 3/4 c butter
• 3 or more (to taste) garlic cloves, peeled, minched
• 1 c fresh mushrooms, preferably oyster or shiitake)
• 1/4 c parmesan cheese, freshly grated
• 1 Tbsp fresh oregano or 1 teaspoon dried
• 1/4 tsp or more (to taste) dried red pepper flakes
• 3/4 c mozzarella cheese, shredded

Steps:

• 1. Heat oven to 375 degrees.
• 2. Cut loaf in half; place on ungreased cookie sheet or baking stone.
• 3. In a small bowl, combine butter with garlic, mushrooms, Parmesan cheese, oregano and red pepper flakes.
• 4. Spread mixture evenly over bread halves.
• 5. Bake at 375 degrees for 20 minutes or until lightly browned.
• 6. Remove from oven; top with mozzarella.
• 7. Return to oven for 5 minutes.
• 8. Cut each loaf into 8 slices.