Saturday, October 19, 2013

Mushroom & Leek Migas from The New Southwest by Meagan Micozzi {#Cookbook Spotlight}

I always love the opportunity to review a new cookbook. Even better is the opportunity to participate in a Cookbook Spotlight and review that cookbook along with 14 other talented bloggers. And when that cookbook is written by a food blogger and it is glossy, beautiful and packed full of drool-worthy recipes, things are pretty well perfect.

The New Southwest: Classic Flavors with a Modern Twist by Meagan Micozzi is the cookbook we are spotlighting. I received mine this week and been happily paging through it trying to decide what to make. Meagan Micozzi is the blogger behind ScarlettaBakes, a popular blog featuring Meagan's adventures and innovations on modern Southwestern cuisine after relocating to Arizona. 

As part of The New Southwest Cookbook Spotlight our posting schedule is:
  • Week 1 (Oct 14-20) - Host's Choice: Mushroom & Leek Migas
  • Week 2 (Oct 21-27) - Blogger's Choice: Each blogger picks a recipe to try
  • Week 2 (Oct 28-Nov. 3) - Cookbook Review & Giveaway

Our Cookbook Spotlight host, my friend Heather of girlichef, hit it out of the park for me with her Host's Choice recipe of Mushroom & Leek Migas. Mushrooms and leeks are two of my favorite ingredients, it is hard to find anything more enticing than crispy fried tortilla strips and Manchego is my nibbling cheese of choice. (Migas translates to "crumbs" in English and the Tex-Mex version is often a breakfast dishing of eggs, corn tortilla strips, cheese and other ingredients such as onions or chilies.

Mushroom & Leek Migas 
Slightly adapted from The New Southwest by Meagan Micozzi
(Yield: approximately 4 to 6 servings)

4 (5-inch) corn tortillas
1-1/4 cups vegetable oil, divided (I reduced this to about half--see notes below)
10 large eggs
salt to taste
freshly ground black pepper to taste
1/4 cup heavy cream (I used non-dairy coconut creamer)
8 oz brown baby bella (crimini mushrooms), brushed clean, sliced (approx 2-1/2 cups)
1 leek, ends removed, chopped
2 Tbsp minced fresh garlic
1 cup shredded Manchego cheese (reduced slightly)

(I scattered fresh chives on top for a little color pop)

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.

Notes/Results: This was dinner rather than breakfast. Since my last post was turning Banana Maple Puddings into breakfast, you can see I am a little off on my meal timing! ;-) These migas were wonderfully tasty and satisfying. The earthy, meaty mushrooms were perfect with the slight sweetness of the leeks and the soft eggs and crispy tortillas strips. Very homey, very good. The changes I made were small. I reduced the oil--both for frying the tortillas (I hate to waste and find I can fry them in less) and used about a tablespoon to saute the veggies. Cutting that down and reducing the cheese a bit saves me fat and calories that I can use in other places and with everything else going on in the dish, I don't miss the extra. I used unsweetened non-dairy coconut milk creamer because it was what I had in the house--not that it was noticeable. I also tossed on some chives from my herb pots--mainly for color. Since it was just me, I made a half-batch although I kept in the entire leek (it wasn't a big one) and garlic amount. I cooked it in my cast iron skillet but because I made the smaller amount, I put it into my mini skillet for the photos. In my head I kept calling it my "mini-migas" which then made me think of Mini-Me and chuckle. (What can I say... it was a loooong...week!) I pretty much ate them out of the little skillet and I will neither confirm or deny that they were consumed on the couch and with the serving spoon. Easy comfort food that I will make again.   

Stay tuned for next week's Blogger's Choice post where I will take on the near-impossible task of narrowing my sticky tabs down and making one recipe from the book, and then the following week when you can see my full cookbook review--as well as have an opportunity to enter to win your own copy of The New Southwest. Thanks to Heather and Hippocrene for hosting and sponsoring this event! 

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



  1. ha ha ha... Mini-"Me"gas! ;) So happy that you liked this choice, and having breakfast for dinner seemed to be the general consensus this week. I can't wait to see what you choose for next week, Deb.

  2. They did make a great dinner! (and lunch the next day since I had made the full batch). Great photos as usual (sitting here giggling at your mini migas pun).

  3. Oh, yeah, I ate way more than my share of these, too! SO good! Looking forward to your next post from this wonderful cookbook!

  4. I agree with you this dish was amazing, I also decreased the amount of oil :); anyways we liked this so that I made another batch this past Sunday :) -


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