As promised, I tried out one of Terry Hope Romero’s recipes from Vegan Eats World as part of The Farm Table’s cook book review and blog give away. This dish was a wonderful addition to our Thanksgiving meal last week, and topped our mashed potatoes, which we usually don with butter or gravy. What a fancy and welcome upgrade!
Red Wine-Braised Leeks and Mushrooms
- 1 pound leeks, preferably thinner leeks no wider than 2 inches in diameter
- 10 oz cremini mushrooms, brushed clean and tough ends of stems sliced off
- 3 Tbs of olive oil
- 2 cups dry red wine
- 1 tsp dried marjoram
- 1/2 tsp salt, plus additional for sprinkling
- 4 sprigs fresh thyme or 1/2 tsp dried thyme
- 2 Tbs non-hydrogenated vegan margarine
- A few twists of freshly ground pepper
Trim away most of the green stalks on the leeks, leaving about an inch near the white part. Slice away the tip of root end, and slice each leek in half lengthwise. Firmly hold the leek so that it doesn’t fall apart, and rinse under cool running water to remove any grit or dirt. Place leeks on a cutting board and slice each piece into sections about 2 1/2 inches long — hold the pieces together to prevent the leaves from separating too much. If the leeks fall apart while cooking, don’t worry, but for the prettiest presentation try to keep them together.
Slice the mushrooms into quarters. Over medium-high heat, sear the mushrooms in 1 Tbs of olive oil. Fry the mushrooms, stirring occasionally, until both sides are browned and mushrooms look juicy (about 4 minutes). Remove from the pan and transfer to an over-proof dish. Sprinkle the mushrooms with a pinch of sea salt, cover with foil, and put in an oven set at 250 degrees to keep warm.
Heat the remaining olive oil and place the leeks cut side down in the oil. Brown the leeks for 2 to 3 minutes, carefully lifting them up to check and see if the undersides are seared and the edges of the leaves are browned. Pour the wine, sprinkle with marjoram and salt, and tuck the thyme sprigs into the wine. Increase the heat and bring the wine to an active simmer and cover the pan. Reduce the heat to low and simmer for 10 minutes.
If serving on top of white bean puree, potatoes, or pasta, mound the individual servings (about 1 cup) of hot puree in serving dishes. Divide the mushrooms on top of the servings of puree. Uncover the pan and using tongs, carefully lift the leeks and arrange on top of mushrooms. Increase the heat to medium-high and bring the juices in the pan to a rapid simmer for 2 minutes, stirring occasionally. Reduce the heat to low and swirl the margarine into the juices. Use a wire whisk to continuously stir the sauce until smooth and lightly thickened. Drizzle a little bit of the sauce over each serving of leeks and mushrooms and serve immediately.
From the book Vegan Eats World by Terry Hope Romero. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2012.www.dacapopresscookbooks.com
This dish was easy to make, delicious, and we were able to used left-over wine that was just a tad past its prime — perfect for this recipe. I encourage you to consider making it for your next holiday meal, or even better, add it to your meal plan this week. With Country Fresh Cremini Mushrooms coming in your Farm Table Garden Box this week, there is no reason not to.
I have been very pleased with the recipes I’ve tried from Vegan Eats World and Viva Vegan! over the past few weeks, and would like to thank Terry Hope Romero and Da Capo Press for allowing me to give vegan cuisine a try. I will definitely add recipes from both books to our meal rotation.
If you want to try out vegan cooking yourself, you have until 9:00pm EST tonight (11/28/12) to enter our blog give away. Details are HERE.