Traditional recipes

Leek with au gratin mushrooms

Leek with au gratin mushrooms

Wash the mushrooms well, cut them into cubes and pour them into a pan in which you put 2 tablespoons of oil.

Sprinkle a little coarse salt over them, a few thyme and tachon leaves. Peel a squash, grate it and slice it. Keep the mushrooms on the heat for a while until the juice they leave evaporates.

Peel the celery, carrot, parsnip and onion, then rinse with a stream of cold water.

Clean the leeks from old, withered leaves, walk them through a stream of cold water. Do all these operations while the mushrooms are on the fire. After the mushrooms have softened, pour them into a bowl to wait their turn, and put another 2-3 tablespoons of oil in the pan. Turn over the leek you cut into rounds.

I ate someone's leek food and I didn't like boiled leeks, and as a result I preferred to soak them in a few tablespoons of oil. In fact, it is said that I softened it. It's more fried over a fairly high heat. So do not keep it on the fire for more than 5 minutes, during which time it has time to catch a little reddish color, but without touching it from its intense green. After 5 minutes, add a pinch of salt and pour the leeks into another bowl (oh, I'm sorry, there will be a lot of dishes to wash!).

Grate the roots on a large-mesh grater, chop the onion finely and turn them over in the same pan in which you roasted the leeks. Add if necessary, 2-3 tablespoons of oil and a little salt. Hold them for about 5-6 minutes, during which time they will soften a little.

Grate the cheese (or curd) on the large grater.

About here was the preparation of the ingredients. Now you have to put them in a baking tray. Grease the pan with a little oil and cover it with semolina.

The first layer will be the leek that you spread with a wooden spatula. Place the roots over the leek. Season with thyme, tarragon, basil and a little pepper. Spread the layer of grated cheese over all the others.

Wash the eggs with a little water, wipe with a paper towel and peel them. Place them in a bowl and beat them lightly with a whisk until the yolks are mixed with the egg whites.

Put the last layer, the mushrooms, on top of the others, level them and add a few more spices: basil, thyme and tarragon. Turn the omelette over, taking care to cover all the layers evenly.

Preheat the oven to 170ºC (medium to gas) and bake for about 55 minutes.

To tell you the truth, I was pleasantly surprised to find that I found a new taste in leeks, not at all unpleasant, as I expected. By roasting the leeks, I couldn't find that slightly sticky sweet taste, and the new taste blended perfectly with the mushroom. Yes, I did not miss a lunch full of pleasant surprises, and a delicious beetroot salad was a perfect companion. I managed to add leeks to my wish list. And as appetite comes from eating, so they say, I can tell you that I was impatient before sitting in front of me, like the beautifully decorated shop windows, all for a lunch with my family, for not only the little unknown smell, but exciting , my nostrils and imagination trembled, but also the look that spread over the copper colors of the mushrooms, they gave me all the ghes to start my lunch faster and more tumultuous, and my family rewarded me with a smile that made me a thousand thanks .


Baked vegetables

God, how many colors. Spring has come to you on your plate.
Delights!
Te tzuc.

:) I included the recipe in the new spring-summer collection.

I think it's been more than three years since I ate such a delicacy, it would be better not to waste time.
I come back with impressions. :)

I'm waiting for you, until then I'll start cooking!

I was making a CV similar to potatoes and fennel who knows..they were very good but I think this will be a delight when I eat it because I will make it safe..thanks

From what I can tell. tasty!

It is perfect for this period! So many colors. )

Delicious! I can't wait to prepare the recipe. It is simple to prepare and fast. I like it because it doesn't contain meat :)

It looks great! The colors are divine!

Rarely have I seen such a good-looking vegetable dish. : D

As rare as you have been visiting my blog lately :)) Diana, Diana. Okay, you can say the same about me: D

Visit a little more often than comment. ))
Now, given that I've kind of given up blogging, I'm having a hard time getting here and there.

But I can also warn you that you don't put recipes too often.
And I'm really jealous that whatever I do to them, I still lose the color of vegetables. I also tried the tricks of those with dipped in ice water after boiling, the color still runs away from me. :))

It's important to cook the recipes, not to comment on them :) You're right, I should post recipes more often, but it's a bit difficult to sit at the computer on this heatwave, with the sea two steps away from my block. :(

On this heatwave, your recipe is like a lifeline for cooks! Thanks for the idea!

With pleasure, already now I feel a kind of lifeguard of the cooks :) Tell me how your recipe turned out.

Mortal, how else? And because I kept preparing your recipes without congratulating you for the blog, I will make my presence felt more often, sir & # 39 & # 39salvamar & # 39 & # 39! Good day!

:)) Is that so. how else. : D Even if time does not allow you to always make your presence felt, I am still glad to know that you often visit my recipes.

The au gratin vegetables are delicious, super recipe -)
I have a problem, twice I made this recipe with 600 gr of vegetables, I kept the other quantities, but without breadcrumbs (I didn't have them), with 30min. they left a lot of juice: ((I mention that I left them to drain after 30 minutes. before giving them to the oven, where is the mistake? I had to reduce the amount of eggs and sour cream? Thanks in advance

Ana Maria (she didn't show my name, I posted above) :-)

Ana Maria, probably the mistake is the lack of breadcrumbs. Being a very dry bread, it also has the role of absorbing the juice that the vegetables leave in the oven. Let's hope that the third time will be lucky :)

Well, you went there for the recipe, the optional nutmeg. I also discovered the nutmeg the other day: D as if..I said it's a shame that until this age I don't know what flavor it has :-P. that's how I realized that I like au gratin vegetables but without nutmeg. I don't like this spice in any color.

I & quoted & quot & quoted that not everyone likes nutmeg. :) Anyway, it's good that you tried it and you know how it works. Today I saw that it was the day of trials for you, at least the other "trial" you liked.

Looks like I'm the only one here who failed.

Men, what did you do with the vegetable water?
Like me, the vegetables left a puddle of water, which did not evaporate even after 40 minutes in the oven at 200 & # 176.
I put it like this: one eggplant, two thin pumpkins, two red and two green bell peppers, 3 eggs, 200 ml of sour cream, and 150 g of cheese.
After 20 minutes, the composition was browned, but inside. leopard & # 39! Pond of water. So I covered it with aluminum foil, and left it for another 40 minutes. In vain, it has a lot of water!
He caught me in the middle of the night sniffing by the oven.
Tomorrow I drain the juice and put it back on high heat.
I expected it to be simpler.
Good night :)

Hi, I also found the reason why you were the only one who failed with the au gratin vegetables :) You didn't drain them well. Zucchini contain a lot of water, as well as eggplant. I don't know if you cooked them before putting them in the oven (as I wrote in the recipe), but we have to boil the vegetables and then drain them very well. The recipe is really very simple, but all the instructions must be followed.


  • The preparation is consumed hot or warm.
  • It is recommended for lunch or dinner.
  • You can use chicken breast or wings instead of thighs.
  • Greens are optional. You can use dill if you like.
  • Depending on your tastes you can increase or decrease the quantities. You can use 350 g of leeks instead of 250 g and 150 g of mushrooms instead of 250 g.
  • The oil used can also be sunflower, flax, rapeseed, etc.

Suitable gaskets


Mushroom pie and leek in thin sheets & # 8211 quick and easy recipe

If you liked the recipe for leek dish with olives or mushrooms stuffed with mushrooms, this combination of leek with mushrooms will surely be to your liking. It is a pie that is easy to prepare and is very tasty. In addition, it is nutritious and low in calories.

To save time, in this recipe for leek pie and mushrooms we will use commercially available thin sheets. Of course, you can make the dough at home.

See below how to prepare the delicious leek pie with mushrooms.


Leek food with olives, fasting recipe

I really liked it when I went to Aunt Maria's and cooked her cooking something. It was something magical, full of meaning and mystery, as if I were in a laboratory where story formulas were created. My aunt had some embroidered, white, impeccable aprons, perfectly trimmed and ironed, so you could cut yourself in them. I also have one from her and I keep it with great pleasure.

And the way he cooked, God! He had fast, precise movements, but of a rare elegance and gentleness. And he explained everything he did to me. I sat quietly in a corner and watched her closely, with large wig eyes, full of amazement and curiosity. And it always gave me a taste, to say if it's good, if I still need salt and pepper for a meal, or some flavors for a cream or cake. Full of the importance of the moment, I closed my eyes and gave the verdict. And my aunt adds something, if that's what I said. Great pride!

And when I was growing up, she would ask me to help her, first she would clean the vegetables, then she would cut them, she would beat them with creams, until we got to cook both side by side.

I have beautiful and dear memories with Aunt Maria. God rest her in peace, with my grandmother, the other aunts and my dear mother.

Below I leave you with some other recipe ideas at least as simple and as delicious:


Potatoes au gratin with mushrooms

Whenever you want to impress your guests, but you don't have much time for cooking, we recommend you try the recipe for potatoes au gratin with mushrooms. It's done quickly, you don't need a lot of preparation time, and you definitely have the ingredients at home. The tasty recipe can be followed step by step in the following lines:

Preheat the oven to high temperature.

  1. Boil the potatoes for 10-15 minutes. After this time, cut them into round slices and put them in a bowl.
  2. Saute the onion until translucent. Add sliced ​​mushrooms.
  3. In another bowl, over low heat (do not let it boil), combine the cream, thyme and finely chopped garlic. Pour over the potatoes, stir until covered in sauce.
  4. Put a third of the potatoes in a non-stick pan. Then a third of the mushrooms on top. Repeat the steps until you finish the ingredients. Sprinkle with grated cheese and Parmesan cheese.
  5. Bake for 30 minutes and leave to cool for 5 minutes before serving.

When the recipe for potatoes au gratin with mushrooms is ready, sprinkle fresh greens on top and that's it!


Mushroom quiche with bacon and leeks

Quiche is a crusty salted pie, which we can fill with what we like the most, but its preparation always comes with mixed milk and eggs, with the ingredients we want. Today we prepare it with bacon and leeks and it stays. Delights !!

Preparation

Wallpaper a shortcut mold, Remove the leftovers and bake at 180 degrees for 12 minutes. After this time, we reserve.
Chop the bacon and fry it in an oil-free pan. Add the leeks and chopped garlic, along with the whole mushrooms. We cook for 10 minutes. Transfer everything to a bowl and add the eggs, with a little salt and pepper. Stir and add the cream. We continue to mix and sprinkle the grated cheese.

Spread the mixture over the baked cakes and boil in the oven at 180 degrees for 20 minutes.

Once we see that the quiche has been made, let it rest for about 5 minutes and serve it.

The content of the article respects our principles of editorial ethics. To report an error, click here.

Full article: Recetin »recipes» Fun recipes » Mushroom quiche with bacon and leeks


Tips and tricks for this Galette with Mushrooms, Leeks and Gruyere:

-If you can't find Gruyere cheese, you can replace it. The closest equivalent would be Emmental, but you can also use Cheddar or even smoked Cheese if it's more convenient.

-For sauce, you can use nuts, almonds, pistachios or hazelnuts. I used almonds that I mixed with canned coconut milk, but you can replace it with cream for cooking or Greek yogurt.

-The mushrooms I used were brown champignon mushrooms, but you can use any type of mushroom you can buy.

-If you don't have time to make the dough for Galette (although it takes 2-3 minutes), you can use a fragrant dough or commercial puff pastry.


Leek mushrooms

If you like mushrooms, here's a slightly different soté from the classic one. Leeks take the place of onions, and salt is replaced by a much more flavorful soy sauce, which gives it an Asian flavor. It is a good fasting dish, but it can also be a good garnish for chicken or pork.

What do you need?

  • ½ kg of fresh mushroom mushrooms
  • 1 leek (200 - 250 g)
  • 3 cloves of peeled garlic
  • ½ green dill link
  • ½ green parsley link
  • 2 tablespoons soy sauce
  • ¼ glass of dry white wine
  • pepper and salt (to taste).

How do you proceed?

  • Wash the mushrooms well, remove the tails and cut them into quarters.
  • Peel a squash, grate it and slice it.
  • Slice the garlic.
  • Chop the dill and parsley. You can use such a tool, very practical (found at Real).
  • In a large skillet (wok) fry the leeks in olive oil for about 2-3 minutes.
  • Add the garlic and cook for another minute.
  • Add the mushrooms, mix and cook over medium heat for about 5-7 minutes, with the pan covered. Stir sporadically.
  • Remove the lid and bring to a boil until the (almost) total evaporation of the liquid.
  • Add soy sauce, wine and pepper.
  • Add the dill and parsley.
  • Stir, bring to a boil and allow to cool.
  • Season with salt and pepper.

Have fun and see you healthy again!


Mushroom salad with leeks and corn

ingredients: 1 kg of mushrooms, 3 leeks, a small box of corn, 100 ml oil, parsley, salt, pepper. For fasting mayonnaise: 2 potatoes, lemon juice, 1 tablespoon mustard, 1 tablespoon olive oil, salt.

Preparation: Peel the mushrooms and cut them into cubes, fry in oil until well softened. The leeks are cut into rounds and put over the mushrooms, also the corn is added salt to taste, pepper and mayonnaise prepared as follows: boil the peeled potatoes in salted water, then leave to cool then grind as for puree, add the mustard and olive oil, stirring constantly until smooth at the end, add lemon juice to taste. Mix everything well, then add the chopped parsley.


Video: Νηστίσιμα μανιτάρια με σάλτσα (January 2022).