Tag: Mushroom

Mushroom Scallion Tartine with Poblano Yogurt

I think of this as a sheet pan sandwich recipe. You roast a bunch of mushrooms and scallions in a hot oven as your main components. And you whip up a simple poblano yogurt while those are roasting. Pile everything high on top of hearty slices of well-toasted bread, and you’re set.

Mushroom Scallion Tartine with Poblano Yogurt

The poblano yogurt is a key component here, but I totally understand if you want to skip out on it because of time, lack of poblanos, or you’re anti-chile. No problem, just about any flavor-forward yogurt slather will do in its place. You could simply crush a clove of garlic into some paste with a pinch of salt, and stir that in your favorite plain yogurt – also delicious. Or, whisk a tablespoon of harissa paste into your yogurt.

Mushroom Scallion Tartine with Poblano Yogurt

 

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Mushroom Chicken Spiced Cauliflower Fried Rice

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

I grew up eating ton load of cauliflower in different forms. Curries, stir fry, fritters or pickle, this vegetable was cooked at least once a week. However, I never had Cauliflower Fried Rice and even though it’s been a food trend for several years now, it’s only this week that I gave it a go! This Mushroom Chicken Spiced Cauliflower Rice was our dinner yesterday. I was quite thrilled about how quickly the meal came together and it was delicious.

Being a Bengali, my taste buds crave for rice quite frequently. This month, I am trying to cut down on my carb as much as possible and hence, the urge to try cauliflower rice. It took me by surprise on how amazing the texture came out. I will not say that it tastes like rice but it sure does taste pretty delicious and works like a perfect blank canvas for different flavors.

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

New to Cauliflower Rice?

Well, me too! Although I am pretty sure it will happen very frequently from now on. Of course, the key is to buy good quality cauliflower. You could either use a food processor or a grater. I used the big holes to grate because I wanted the texture to be crunchy. You don’t have to boil the grated cauliflower or add any water while cooking the dish. You can add a little bit of stock for flavor but avoid adding too much or else, it will get mushy.

When it comes to fried rice, I like it spicy and so, I went with a quick spicy sauce. There was some left-over roasted chicken that went in along with some button mushrooms. All these together along with a boatload of garlic, the taste was delicious and we went for second servings without any guilt.

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

I love to see your creation from my blog. So, if you make this cauliflower rice, tag me on social media @playfulcooking.

Mushroom Chicken Spiced Cauliflower Fried Rice

Mushroom Chicken Spiced Cauliflower Fried Rice

Ingredients

  • 7 garlic cloves
  • ½ white onion
  • 1 cup assorted veggies (I used frozen)
  • 3 cups grated cauliflower (use the big holes to grate)
  • 2 cups shredded cooked chicken (I used leftover chicken roast)
  • 2 cups thinly sliced mushroom
  • ¼ cup finely chopped cilantro, plus more for garnish
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ½ teaspoon salt
  • for the sauce

  • 2 tablespoons sambal oelek fresh chili paste
  • 1½ tablespoons dark soya sauce
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon freshly cracked pepper

Directions

  • Mix all the ingredients listed under the sauce in a bowl and keep aside to be used later.
  • Slice 5 garlic cloves very thinly to prepare chips for garnish. In a big heavy bottom pan, pour the oil and drop the sliced garlic. Toss around until golden brown and then take it off to be used later.
  • Add the butter to the same pan and once it’s melted, layer the sliced mushroom and let it brown up evenly. Resist the urge to toss it around too much. Once done, take it off the pan and keep it aside to be used later.
  • Finely chop the remaining 2 garlic cloves and the white onion. Drop the finely chopped garlic and the onion the to the same pan and toss it around. Cook for 3 minutes, pour the sauce and mix it around.
  • Scatter the grated cauliflower, sprinkle the salt and mix it around. Then, cover the pan and cook it for 8 minutes. Toss once in between.
  • The cauliflower should be cooked through by now. Add the assorted veggies, toss it around and cook for 2 minutes. Then, toss the shredded chicken and the mushroom that was kept aside. Toss it around. Check for salt and add any, if needed.
  • Finally, add the cilantro leaves. While serving, sprinkle some fresh lemon juice and the garlic chips on top. Serve warm!

3.1

https://www.playfulcooking.com/stir-fried/mushroom-chicken-spiced-cauliflower-fried-rice/

Copyright: Playful Cooking

Mushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfreeMushroom Chicken Spiced Cauliflower Fried Rice | Playful Cooking #friedrice #rice #cauliflower #foodphotography #weeknight #keto #glutenfree

 

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Instant Pot Mushroom Stroganoff with Vodka

If you have an Instant Pot, please make this. Please. Pasta fans especially, this one is for you. It is an Instant Pot Mushroom Stroganoff. And, as many of you know, within the Instant Pot community, mushroom stroganoff is quite popular. You see many versions of it highlighted. Some are over-the-top decadent, others are quite healthy and hearty. This is my take, trying to land squarely in the later camp.

My rogue move? Infuse a bit of vodka with crushed caraway seeds. Use it to spike your mushroom base as it cooks. So, a bit like penne alla vodka, but the mushroom stroganoff version. You can use whatever pasta you like (whole-grain, gluten free, chickpea, rice, etc.), I use creamy nut milk in place of actual cream, and a splash of olive oil to kick things off to start, in place of slabs of butter. You won’t miss any of it. This version is vegan, vegetarian, cozy, comforting, simple, and adaptable.

Instant Pot Mushroom Stroganoff with Vodka

Here’s a quick video where you can see how this comes together. There are also more videos here if you’re interested:

Serving Suggestions

I’m going to argue that you need to counter all of this brown with a good amount of green. I enjoy this with a sizable green salad, or stir some chopped kale directly into the stroganoff, as it completes cooking. I make note of the specifics down below.

Instant Pot Mushroom Stroganoff with Vodka

Pasta Selection

One of the great things about this recipe is that you can use whatever pasta you like, and you can experiment with favorite shapes. I’ve had success with penne, and rotini, but you can absolutely use whatever you (or your family) really likes. I often reach for one of the legume/bean based pastas for weeknight pastas, and play around with more traditional (and homemade wheat noodles) on the weekends. Mix it up some, this recipe is perfect for it.

Instant Pot Mushroom Stroganoff with Vodka

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5 Ingredient 15 Minute Instant Pot Mushroom and Onion Stuffing · i am a food blog i am a food blog

There are two types of people in the world: stuffing lovers and stuffing haters. The people who are indifferent to stuffing don’t matter – are they even really people?! Then there are people who call stuffing “dressing” or are dead serious about whether or not it should go inside the turkey. Here’s where I stand: loud and proud stuffing lover, it’s definitely stuffing not dressing, and it should never ever be made inside the bird. There you have it, fight me.

5 Ingredient 15 Minute Instant Pot Mushroom and Onion Stuffing | www.iamafoodblog.com

I am true stuffing lover. I feel like I can make a meal out of stuffing and I’m kind of not proud to admit it, but the other day I had a lunch of, you got it, stuffing and only stuffing. As much as I love it, I hardly every make it. It’s definitely a fall/winter holiday food for me. That being said, I’m pretty sure that you guys get it when I say that no turkey dinner is complete without stuffing. In an effort to streamline stuffing, I did it all in the Instant Pot.

5 Ingredient 15 Minute Instant Pot Mushroom and Onion Stuffing | www.iamafoodblog.com

You might be wondering why bother making stuffing in an Instant Pot when you can bake it right in your oven. Well, the truth is, our oven is tiny. I’m talking about you can only bake about 4 cookies at a time tiny. I think if I was okay with using two racks we might be able to get away with 8 cookies, but trust me, it’s a little apartment sized oven and if there’s other stuff in it (heehee) then the stuffing gets demoted.

5 Ingredient 15 Minute Instant Pot Mushroom and Onion Stuffing | www.iamafoodblog.com

This is where the Instant Pot comes in handy. I used the insert to sear the mushrooms and cook the onions, mixed everything up, then popped it all into a little pan for easy removal and prettiness at the table. It was easy as stuffing!

Instant Pot Mushroom and Onion Stuffing Recipe
serves 4


  • 3 tablespoons butter
  • 1/2 lb mixed wild mushrooms
  • 1 small onion, diced
  • 1/2 lb stuffing bread cubes, 6-6.5 cups
  • 1 1/3 cups chicken stock
  • salt and freshly ground pepper

In the Instant Pot insert, on high, melt the butter and sear the mushrooms. Sear until deeply golden, stirring only very occasionally. Stir in the onions and cook until soft, but not brown.

Turn the heat off and toss with the bread cubes. Add the chicken stock, stirring until all the cubes are moist, adding extra chicken stock if needed. Taste and season with salt and pepper.

Scoop out the stuffing and pack into a small cake pan or heatproof container that will be able to fit inside the Instant Pot insert. Place the rack that came with the Instant Pot at the bottom and fill with 1 cup water. Set the stuffing (in the pan) on the wire rack and set the pressure to high for 15 minutes. Quick release when it’s done, let cool slightly and enjoy!

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A Really Great Mushroom Casserole

I had one favorite thing to eat when I was a kid – mushroom casserole. It was the one dish I was loyal to above all else. I would request it when I was recovering from the flu, pneumonia, or strep throat. I would request it weeknights, weekends, and holidays. It was a simple dish, and one of four (maybe five) recipes my mom had in her culinary arsenal. She combined rice, mushrooms (or creamy mushroom soup), and cheese in a casserole dish, and baked it until it was creamy, melty, and golden at the edges. Simple enough. 
A Really Great Mushroom Casserole

My Version of Mushroom Casserole

I made a healthier, from-scratch remix of my mom’s classic the other night using brown rice, sautéed mushrooms, garlic, and onions -all made creamy with a blend of cottage cheese and a bit of yogurt or sour cream.
A Really Great Mushroom Casserole

Variations on Mushroom Casserole

You can certainly use whatever cooked grains you like. I suspect this would be delicious with barley, wheat berries, quinoa, whole grain rices – or even a mix of grains. I love it made with wild rice.

Add-ins: My mom used to hide all sorts of things in this casserole (pre-cooked chicken breast or pork chops), but because we don’t roll like that anymore (vegetarian), I sometimes play around with other ingredients. Anything from chopped leafy greens, toasted nuts, sun-dried tomatoes, or pre-cooked lentils are great as add-ins. But, honestly, the simple version is really good – just like I’ve written down below.

A Really Great Mushroom Casserole

A Really Great Mushroom Casserole

A Make Ahead Recipe

This is a great recipe to make ahead of time! You can prepare the rice and mushroom mixture up to a few days in advance, and then simply bake it off when you’re ready. 

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Instant Pot Mushroom Stroganoff

Instant Pot Mushroom Stroganoff - a simple, easy vegetarian weeknight dinner that is creamy, hearty and full of delicious depth and flavor!  Vegan Adaptable! #vegetarian #stroganoff #mushroompasta #veganpasta #instantpotrecipes #instantpot #healthtypasta

Instant Pot Mushroom Stroganoff – a simple, easy vegetarian weeknight dinner that is creamy and hearty and full of delicious depth and flavor!  This version is vegan adaptable and can be made on a stove top. Here’s a deliciously addicting weeknight dinner that will go on our regular rotation – Instant Pot Mushroom Stroganoff! I…

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