Leek stew with mushrooms

Leek stew with mushrooms in bread dough is a delicious and comforting recipe, perfect for any meal of the day. It combines the delicate flavors of leeks with the rich taste of mushrooms, all wrapped in a soft and fluffy crust. Let's discover together how to prepare this savory stew, step by step.

Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour 40 minutes
Number of servings: 6

Ingredients

For the dough
- 500 g flour
- 4 g dry yeast
- 1 teaspoon sugar
- 200 ml warm water
- 50 ml warm milk
- 60 ml olive oil
- 1/2 teaspoon salt

For the filling
- 250 g leeks (leaves and stems)
- 300 g brown mushrooms (preferably small)
- 1 bell pepper
- Salt and pepper, to taste
- 1/2 cup water (approximately)

History of the recipe
Leek stew with mushrooms is a recipe that combines comfort and tradition, with deep roots in family cooking. It reflects a time when seasonal ingredients were most appreciated, and dishes were lovingly prepared to bring joy to the table. Leeks, a versatile ingredient, have been used over time in various dishes, while mushrooms perfectly complement their delicate flavor.

Step by step

1. Preparing the dough
Start by sifting the flour into a large bowl. Make a well in the center of the flour, add the dry yeast and sugar. Pour in the warm milk and mix gently. Let it sit for about 10 minutes until the yeast starts to bubble.

Tip: Make sure the milk is warm, not hot, so as not to kill the yeast.

Add the salt, olive oil, and warm water. Begin kneading the dough with your hands or with a dough hook mixer. Continue kneading for about 30 minutes until the dough becomes non-sticky and elastic.

Trick: Kneading is essential for gluten development, so don’t skip this step!

Place the dough in a bowl greased with a little oil, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it doubles in volume.

2. Preparing the filling
While the dough is rising, prepare the filling. Finely chop the leek leaves and dice the bell pepper into small cubes. Slice the leek stems into thin rounds. Wash the mushrooms and leave them whole, choosing the smallest ones to add a pleasant texture to the stew.

Heat a wok pan over medium heat. Add the olive oil, and once it is hot, add the chopped leek leaves and diced bell pepper. Sprinkle a little salt and let the mixture sauté until softened.

Add the leek rounds and mushrooms. Pour in 1/2 cup of water and cover the pan with a lid. Let it simmer on low heat for 30 minutes, stirring occasionally, to allow the flavors to combine and to achieve a juicy filling. Season with salt and pepper to taste.

Tip: The filling should not be too dry, as it will continue to cook in the oven.

3. Assembling
Once the dough has risen, divide it into two equal parts. One part will be used to form the base, while the other part can be divided into 6 small balls that you can fill with cheese, if you desire an extra flavor.

Roll out the dough for the base in a detachable cake pan with a diameter of 18 cm, covering the edges as well. I recommend using parchment paper to facilitate removal from the pan after baking. Prick the dough with a fork in several places to prevent air bubbles from forming.

Add the leek and mushroom filling in the center of the dough and prepare for baking.

4. Baking
Preheat the oven to 180°C. Place the pan in the oven and let it bake for about 40 minutes, or until the dough is golden and well-baked. Check the edges with a wooden skewer to ensure they are baked.

Tip: If you notice that the dough is browning too quickly, cover it with aluminum foil during baking.

5. Serving
Let the stew cool slightly before cutting it. You can serve this delicious stew warm, alongside a fresh salad or with a yogurt sauce for a creamy contrast.

Variations and suggestions
If you want to experiment, you can add other vegetables to the filling, such as grated carrots or zucchini. You can also replace the mushrooms with other types, such as champignon or shiitake, for a different taste.

Frequently asked questions
1. Can I use fresh yeast instead of dry yeast?
Yes, you can use fresh yeast, considering that 25 g of fresh yeast is equivalent to 4 g of dry yeast.

2. How can I make the dough less caloric?
You can replace the olive oil with another type of oil or even with natural yogurt to reduce fats.

3. Can I freeze the stew?
Yes, the stew can be frozen. Make sure it is completely cooled before placing it in airtight containers for freezing.

Nutritional benefits
This leek stew with mushrooms is not only tasty but also nutritious. Leeks are rich in vitamins A, C, and K, while mushrooms provide protein and antioxidants. This recipe is an excellent option for a healthy meal, with a moderate caloric intake, ideal for a balanced diet.

I invite you to enjoy preparing this leek stew with mushrooms, a recipe that combines the fresh flavors of vegetables with the comfort of a home-cooked meal. Bon appétit!

 Ingredients: For the dough: 500 g flour, 4 g dry yeast, 1 teaspoon sugar, 200 ml warm water, 50 ml warm milk, 60 ml olive oil, 1/2 teaspoon salt. For the filling: 250 g leek, 300 g brown mushrooms (I chose small ones), 1 bell pepper, pepper, 1/2 cup of water.

 Tags:  leek mushrooms stew mushroom stew vegetable stew stew recipe leek recipe