Roasted Mushrooms and Leeks on English Muffins
This is an elegant and hearty dish. The toasted English Muffins provide a perfect crispy base for the savoury toppings. Offering a delightful mix of textures.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at oakrun.com.
Cooking tools:
- Oven
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Baking sheet
- Mixing bowl
- Whisk
- Cup
- Spoon
- Spatula
- Plate
Ingredients
- 4 Oakrun Farm Bakery English Muffins, toasted
- 1 tablespoon of butter
- 1 1/2 cups chopped leeks (white part only)
- Salt
- pepper
- 2 tablespoons of water
- 1/2 cup of heavy cream
- 2 tablespoons of Parmesan cheese
- 12 ounces of assorted mushrooms (portobello, button, oyster, shiitake)
- 6 tablespoons of olive oil
- 1/2 tablespoon of fresh thyme
- 1 small clove of garlic (finely minced)
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of finely chopped chives
- 1 teaspoon of Dijon mustard
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