Leek Mushroom And Mozzarella Pie Recipes

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Wipe mushrooms clean with a damp tea towel. Trim stems; quarter or slice large mushrooms., In a large skillet, heat 1 tablespoon butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan., In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly., Sprinkle 1/2 cup cheese onto bottom of crust. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top., Bake on a lower oven rack until a knife inserted in the center comes out clean, 30-35 minutes. If desired, sprinkle with parsley before serving.

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.

Steps:

• Preheat oven to 375 degrees.
• Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling.
• Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms.
• In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan.
• In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly.
• Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese.
• In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture.
• Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.

Steps:

• Heat oven to 350 degrees. Put butter in a large skillet or Dutch oven over medium-high heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until softened and beginning to color, 5 to 7 minutes.
• Add leeks, a little more salt and stir to combine. Cook mixture for about 5 minutes more, until leeks have lost their crunch, but are still green. Turn off heat.
• Cook the mushrooms separately (work in batches if necessary): Put olive oil in a large skillet over medium-high heat. When oil is wavy, add both kinds of mushrooms and sauté 2 to 3 minutes, until lightly browned. Season with salt and pepper. Turn off heat and stir in thyme, garlic and parsley, and toss to coat.
• Add mushrooms to onion-leek mixture, and turn heat to medium-high. Add miso and milk, and bring to a simmer. Stir cornstarch and water, add to mixture and simmer for 2 minutes, stirring, until sauce thickens. Transfer mixture to a 9-by-13-inch baking dish, and leave at room temperature.
• Meanwhile, boil potatoes in salted water until very soft, about 15 minutes. Drain potatoes and mash with 4 tablespoons butter, then stir in cream and beat until smooth. Season with salt and pepper.
• Spread mashed potatoes evenly over surface of vegetable mixture. Sprinkle with bread crumbs and dot with remaining 2 tablespoons butter. Bake for 45 minutes, until bubbling and nicely browned.

Steps:

• Roll out each puff pastry sheet to an even thickness. Cut two 8-inch rounds from each sheet using a sharp knife.
• Line bottom and sides of two 8-inch pie tins with pastry rounds. Reserve 2 pastry rounds for tops of pies. Place pie tins and tops on a baking sheet; transfer to the refrigerator.
• Cook and stir sausage in a skillet over medium heat until browned, about 5 minutes. Drain excess grease. Add butter, carrots, leek, and garlic; cook and stir until leek softens, about 5 minutes.
• Stir mushrooms into the skillet; cook until tender, about 8 minutes. Stir in flour for 1 minute. Pour in vegetable broth slowly; add Dijon mustard, cayenne pepper, nutmeg, salt, and pepper. Cook and stir until sauce thickens, about 5 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Divide sausage mixture evenly between the pie tins. Cover with pastry tops.
• Whisk egg and water together in a small bowl to make egg wash. Brush egg wash over pastry tops.
• Bake in the preheated oven until golden brown, about 35 minutes. Cool briefly before slicing, about 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, mix crushed crackers, rosemary, thyme and sage.
• Place leeks in the bottom of a large baking dish. Layer with tomatoes and mozzarella cheese. Top with the crushed cracker mixture, and drizzle with melted butter
• Bake 30 minutes in the preheated oven, or until golden brown.

Steps:

• Set oven to 425 degrees. Heat 2 tablespoons olive oil in a pan over medium heat. Add leek and garlic and cook until tender, about 4 minutes. Increase heat to medium-high, add mushrooms, and cook about 2 minutes more. Season with salt. Place pitas on a parchment-lined baking sheet. Spread each with 2 tablespoons ricotta, drizzle with olive oil, and top with vegetables. Bake until the pita is golden and cheese begins to melt, 6 to 8 minutes. Season with red-pepper flakes.