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Monday, October 14, 2013

Mushroom & Leek Migas

Mushroom & Leek Migas {The New Southwest #CookbookSpotlight} |
Strap yourself in, because today The New Southwest Cookbook Spotlight is taking off!  Over the next three weeks, you will see 15 blogger's takes on both the same, and different, recipes from this new release by Meagan Micozzi.  As host, I get an advantage; I get an advanced reading copy.  This makes me inexplicably excited.  I sit down at the table, armed with a full pad of sticky notes, and a pencil (I mark the bejeezus out of my arc's).  My hunger increases page by delicious page, and I make my way through, tagging recipes and making notes.

Next up, narrowing down my initial choices.  I need to find one or two recipes that I think would go over well with a varied group of bloggers.  I take into consideration that some don't eat meat, or dairy, or gluten...try to find something adaptable.  The ridiculous amount of papers poking from all three open sides after that choice are a whole 'nother story...

This time, the recipe that I chose for everybody to tackle, was a variety of Migas.

Mushroom & Leek Migas {The New Southwest #CookbookSpotlight} |
Now, I love Migas.  But I've really only ever made them the "traditional" red, white, and green way.  That means tomatoes, onions, and jalapeños are what accompany the eggs and crispy tortillas.  And I can't really get enough.  It's sort of like chilaquiles, but with eggs instead of salsa.  When I saw Meagan's version with earthy crimini mushrooms, leeks, and garlic taking the place of those tomatoes, onions, and jalapeños, I could not get them out of my mind.  I thought it would be a dish that everybody in the spotlight could get behind.  I know them all pretty well through this wonderful world of food blogging, and I think they're all a pretty adventurous and resourceful group.

I made them for breakfast one morning when my hubby didn't have to work.  We all liked them.  A lot.  I loved the meatiness that the mushrooms added.  But, if I'm being completely honest (I can't say that phrase without using my Simon Cowell voice), I still love the traditional kind a weeeeee bit more.  Sometimes it's hard to overtake an old favorite.  But I will make them as a bit of a change-up now and again.
Mushroom & Leek Migas {The New Southwest #CookbookSpotlight} |
I can't wait to see everybody's else's take on these Mushroom & Leek Migas.  How 'bout you?  Have you eaten (or do you eat) Migas, and how do you prepare them?

Mushroom & Leek Migas
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by Heather Schmitt-Gonzalez*
Prep Time: 10 minutes
Cook Time: 15 minutes
Keywords: saute entree tortillas mushrooms leeks eggs Southwest

Ingredients (serves 4-6)
  • 4 (5-inch) corn tortillas
  • 1-1/4 cups vegetable oil, divided
  • 10 large eggs
  • salt
  • freshly ground black pepper
  • 1/4 cup heavy cream
  • 8 ounces crimini mushrooms, brushed clean, sliced (approximately 2-1/2 cups)
  • 1 leek, white and light green parts only, chopped
  • 1 clove minced fresh garlic
  • 1 cup shredded Manchego cheese

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.

*recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.
Mushroom & Leek Migas {The New Southwest #CookbookSpotlight} |
the new southwest cookbook spotlight - button

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