Mushroom and Leek Migas #CookbookSpotlight

Hi guys!

 

















































I'm kind of a cookbook hoarder. Shelves and shelves and shelves of cookbooks. You wanna know the sad thing though? With the internet and food blogs and smart phones, it's so easy to find recipes without actually picking up a cookbook. 

Which makes me sad. Because I really like the feel of a cookbook in my hands.

I'm the same way with books. I refuse to convert to the e-readers because I just love the feel of a book in my hand. I love turning the pages. I love the smell of books. Same goes for cookbooks. Only, I have so bought into the whole electronic world of recipes and food blogs and cooking sites that I don't use my cookbooks nearly enough. So when Heather reached out to me to participate in The New Southwest Cookbook Spotlight, I didn't hesitate. This cookbook is written by the amazing Meagan Micozzi of Scarletta Bakes. She's kind of a big deal. And by kind of, I mean majorly.

For the first week, all 15 of us bloggers made her Mushroom & Leek Migas, which I've learned are like fancy scrambled eggs. 

The idea behind them is to serve a crowd from one pot/skillet. Though there's only two of us in my household, I still love the concept of this. Perfect for making for your family on weekends.

 
Mushroom and Leek Migas
from The New Southwest by Meagan Micozzi of Scarletta Bakes

*Yields: approximately 4-6 servings

• 4 (5-inch) corn tortillas
• 1 and 1/4 cups vegetable oil, divided
• 10 large eggs
• 1/4 cup heavy cream
• salt and freshly ground black pepper to taste
• 8 oz brown baby bella crimini mushrooms, brushed clean, sliced
• 1 leek, ends removed, chopped
• 2 tablespoons fresh garlic, minced
• 1 cup Manchego cheese, shredded

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 vegetable oil in a large, heavy-bottomed saute pan over medium-high heat. Working in batches, fry the tortilla strips for 1-2 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 solidify, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.

Remove from heat, top with the cheese, and serve immediately.


Printable Recipe

Manchego cheese is a bit expensive, I get it. But if you can, use it. I had never tried it before and both the man and I liked it. I couldn't find any at my regular grocery store, I had to go to a bigger marketplace where they have all kinds of fancy cheeses. 

And I really liked the crispy tortilla strips. And they're so easy to make! Just tortillas cut into strips, vegetable oil, and fry those suckers for a minute or so, and you've got crisp tortilla strips. 
































































I think next time I'll serve mine with some avocado, because, well just because. I'm always looking for an opportunity to add avocado to my meals. And maybe a little sour cream on top.

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

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

Also linking up here.


Peace, and bacon grease!

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more

This post is part of The New Southwest Cookbook Spotlight sponsored by Hippocrene and hosted at girlichef. - See more at: http://www.girlichef.com/2013/10/MushroomLeekMigas.html#more