For the next few weeks I'll be participating in The New Southwest Cookbook Spotlight hosted by my good friend, Heather of girlichef. The New Southwest: Classic Flavors with a Modern Twist is a brand new cookbook written by fellow food blogger, Meagan Micozzi. Meagan's adventure with southwestern inspired cuisine began when she relocated to Arizona and found comfort and inspiration in the local foods, flavors, and ingredients. Meagan created her food blog, Scarletta Bakes, to chronicle her adventures with southwestern food. Her blog is now wildly popular for it's innovative approach to southwestern cuisine. If you've been reading her blog for long then you are probably already in love. If you haven't been introduced yet then please go ahead and check her out. It's a love at first sight kinda thing.
This week we are all making Migas, an egg dish starring leftover bread or tortillas. Traditional Migas feature fried tortilla strips, tomato, onion, and jalapeno. Meagan's Mushroom & Leek Migas feature fried tortilla strips, mushrooms, leeks*, and Manchego cheese. I chose to make Meagan's migas for dinner one evening and they were an all-around hit! Everyone raved about how they loved the crunch of the fried tortilla strips, the meatiness of the mushrooms, and the nutty flavor of the Manchego cheese. We topped our migas with our favorite Pico de Gallo and it was a perfect veggie-packed meal. So simple but very pleasing. I'll definitely be making this again!
Stay tuned for more. There will be more recipes, as well as reviews, and several chances to win your very own copy of The New Southwest! Click HERE to read about the Cookbook Spotlight and see a list of all the participants. A big thank you to Meagan for such a beautiful cookbook, the folks at Hippocrene, and to Heather of girlichef for giving me the opportunity to participate in this spotlight.
Mushroom & Shallot Migas
Adapted from The New Southwest
by Megan Micozzi of Scarletta Bakes
4 five inch corn tortillas
1-1/4 cups vegetable oil, divided
a little pat of butter*
1/4 cup heavy cream
salt and pepper to taste
8 ounces baby bella mushrooms, brushed clean and sliced (about 2 -1/2 cups)
2 shallots, sliced*
2 tablespoons minced fresh garlic
1 cup shredded Manchego cheese
Notes: The recipe calls for 1 leek, ends removed, and chopped. I really don't care for leeks so I used two shallots sliced thinly. Also I used only enough vegetable oil to fry the tortillas. Instead of oil I used a little butter to saute the mushrooms and shallots and cook the eggs.
To prepare the corn strips: Cut the tortillas in half and then slice them into thin strips (1/2" to 3/4" wide). Heat 1 cup of vegetable oil in a large in a large, heavy-bottomed saute pan (I prefer cast iron) over medium-high heat. Working in batches, fry the tortilla strips for 1 to 2 minutes, flipping 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.
In a medium-sized skillet melt a bit of butter. Saute the mushroom slices for approximately 3 minutes or until tender and fragrant. Add the shallots and saute for 1 more minute. 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 solidfy. Just as eggs begin to solidfy, stir in the fried tortilla strips. Continue cooking, stirring frequently, until eggs are light, fluffy, and cooked through.
Remove from heat, top with cheese, and serve immediately. Goes very well with a good pico de gallo (as pictured above).
This recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.
*recipe from The New Southwest by Meagan Micozzi copyright 2013, used with permission from Hippocrene Books.
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