Tuesday, October 15, 2013

Mushroom + Leek Migas {The New Southwest - #CookbookSpotlight } {#dairyfree}

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef.

I am so excited to be part of this fantastic event hosted by my friend Heather a.k.a. girlichef; the cookbook in the Spotlight is The New Southwest by Meagan Miccozi.  The cookbook takes us on a culinary trip to the food and flavor of the Southwest.  Something I am very excited about because - truth be said - I do not know very much about this cuisine, but after trying Mushroom & Leek Migas I absolutely fell in love.  I cannot wait to see more...

This dish was an absolute hit; I did adjust it to our dietary needs i.e. replaced the dairy with "safe" items and it was amazing.  It is actually a pretty big deal because neither of my girls are big on eggs, but they could not get enough of this dish.  Take a look how beautiful it is

Mushroom & Leek Migas (The New Southwest by Meagan Micozzi p. 60)  yield: approximately 4 to 6 servings  {*Note: adaption to make this dish dairyfree are in brackets marked with "*"}
  • 4 (5-inch) corn tortillas
  • 1-1/4 cups vegetable oil, divided
  • 10 large eggs
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup heavy cream {* Wildwood Brand Soy Creamer}
  • 8 ounces brown baby bella crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
  • 1 leek, ends removed, chopped
  • 2 tablespoons minced fresh garlic
  • 1 cup shredded Manchego cheese {*Daiya Mozzarella shreds-or leave out^^^}
To prepare the corn strips, cut the tortillas in half and then slice them into thin strips (1/2-inch to 3/4-inch wide). Heat 1 cup of the vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping the pieces as they fry and removing the crispy, browned strips to a paper towel-lined baking sheet to drain and cool.
Whisk the eggs and heavy cream together in a large bowl and season liberally with salt and pepper. Set aside.
Rinse out the pan used for the tortilla strips and warm the remaining 1/4 cup oil over medium heat. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the leek and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute. Pour in the egg mixture and cook, stirring constantly in a circular motion until eggs begin to solidify. Just as the eggs are beginning to solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from the heat, top with the cheese, and serve immediately.

^^^ We used Gruyere - one of the "allowed" cheeses for our girls & "approved" by their dietician :)

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 
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