Mushroom and Leek Migas – The New Southwest #CookbookSpotlight

Perfect for breakfast, lunch or dinner Mushroom and Leek Migas are a filling, flavorful and easy to make meal. 

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

What’s the first thing that comes to mind when someone mentions Southwestern cuisine? Is it just a different style of Mexican food to you or is it about the chiles? I admittedly know nothing and am a complete novice.  So when Heather from girlichef invited me to participate in her #CookbookSpotlight featuring  The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi of  Scarletta Bakes, I was in.  

I love eating and cooking different cuisines but Southwest cooking is one that I was definitely lacking in.   For the next three weeks I’ll be spotlighting Meagan’s book, starting with Heather’s choice Mushroom and Leek Migas.  Are you ready to dive into some Southwestern cooking? I know I am! 

Mushroom and Leek Migas

Meagan describes migas in the book as “crumbs”, a dish full of eggs, crispy tortillas, mushrooms, leeks and cheese it’s perfect for anytime.  Traditionally served at breakfast for a large group, I cooked this up for lunch and it was incredibly filling . The 2 of us also probably didn’t need to eat what was portioned for 4, but I just couldn’t step away from my plate!  

I was somewhat familiar with migas but this was the first time cooking it at home. I can definitely see the potential to change up the fillings but will certainly add this to my next group brunch menu!

Mushroom and Leek Migas 1240343_10151870743431768_1788373668_n .

5.0 from 1 reviews

Mushroom and Leek Migas – The New Southwest #CookbookSpotlight
 
Author:
Serves: 4-6
Ingredients
  • 4 – 5 inch corn tortillas
  • 1¼ cups vegetable oil, divided
  • 10 large eggs
  • ¼ cup heavy cream
  • kosher salt
  • freshly ground black pepper
  • 8 ounces crimini mushrooms, brushed cleaned and sliced
  • 1 leek, green ends removed, sliced
  • 2 tablespoons fresh garlic, finely minced
  • 1 cup shredded manchego cheese
Instructions
For the corn strips:
  1. Cut the tortillas in half, the slice them in thin strips (1/2 inch to ¾ inch wide).
  2. Heat 1 cup of vegetable oil in a large, heavy-bottomed saute pan over medium-high heat.
  3. Working in batches, fry the strips for 1-2 minutes, flipping he pieces as they fry and removing the browned strips to a paper towel lined baking sheet to cool.
For the migas:
  1. Whisk the eggs and cream in a large bowl and season liberally with salt and pepper. Set aside.
  2. Rinse out the pan used for the tortilla strips and warm the remaining ¼ cup oil over medium heat. Saute the mushrooms slices for about 3 minutes or until tender and fragrant.
  3. Add the leeks and saute for an additional 2 minutes. Add the garlic and saute for 1 more minute.
  4. Pour in the egg mixture and cook, stirring constantly in a circular motion until the eggs begin to solidify.
  5. As the eggs begin to solidify, stir in the fried tortilla strips. Cotinue cooking, stirring frequently until eggs are light, fluffy and cooked through.
  6. Remove from heat, top with the cheese and serve immediately.
Notes
Recipe adapted from The New Southwest Cookbook by Meagan Micozzi, used with permission from Hippocrene Books.

 

Mushroom and Leek Migas

Disclaimer: I received a copy of The New Southwest for participating in this Cookbook Spotlight.  All opinions are my own and no monetary value was exchanged. 

This post contains affiliate links. 

Print Friendly

10 Comments

  1. I’ve only ever heard of migas before, but don’t know what it was- and now I’m determined to make it sometime. This has pretty much everything I like for breakfast! (or lunch, or dinner, or second lunch, etc etc)
    Ruthy @ Omeletta recently posted..Irish Toffee Apples for My Irish JewelerMy Profile

    Reply
  2. Such gorgeous eggs! I had never even heard of migas before, but now I’m a fan! I love how your tortillas have such nice color…so pretty!
    Liz recently posted..Raspberry Danish Braid #TuesdayswithDorieMy Profile

    Reply
  3. I rarely have Southwestern recipes and this will be fun to see! Starting with these migas-I’d love a plate for dinner. Looks great, Susan!

    Reply
  4. What a great dish to begin your Southwest journey, eh? I can’t wait to see what you choose for next week :)
    Danielle recently posted..Mushroom and Leek MigasMy Profile

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

CommentLuv badge