Tag: mushrooms

Chicken and Mushroom Stew

Ingredients:

  • 2 lbs Chicken breast, cubed
  • 1 Sweet onion, diced
  • 4 cloves Garlic, minced
  • 2-3 Russet Potatoes, cubed
  • 8oz Mushrooms, sliced
  • 4 cups Chicken Broth or Stock
  • About 1/8 cup cashews, chopped
  • 1/4 cup Red Wine
  • 1/4 tsp Smoked Paprika
  • 1/8 tsp ground Thyme
  • 1 Tbs fresh Rosemary, roughly chopped
  • 1 tsp dried Parsley
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup AP Flour
  • Olive Oil
  • Heavy Cream

Directions:

Add about 2 Tbs olive oil to a large pot or Dutch Oven over Medium High heat. When the oil is hot, add chicken to pot and season lightly with some salt and pepper, toss to coat and smooth the chicken to cover the bottom of the pot in one even layer. Allow to cook for about 5 minutes, then flip the chicken pieces with tongs. Cook chicken for another 3-4 minutes and remove to a separate bowl with a slotted spoon.

To the pot, add the onion, garlic, and potatoes to whatever liquid is left over from the chicken and coat the vegetables in it. If the pot is dry, add a little more olive oil. Cook roughly 6-8 minutes before adding the sliced Mushrooms. Continue to cook until the mushrooms release the liquid into the pot, return the chicken and any liquid in the bowl back into the pot.

Add the flour, measured salt and pepper, and the herbs and spices listed above. Toss to coat and cook another 3-4 minutes, until the flour looks cooked and everything is nicely coated. Pour the wine into the pot and stir, scraping up anything stuck to the bottom of the pot. Pour over the chicken broth and stir, adding the cashews as you do so.

Bring the stew to a simmer, and reduce the heat low enough to maintain the simmer. Cook the stew for 20 minutes. Add a splash of heavy cream to the stew, and warm through. Taste and adjust seasonings as needed and serve.

Stuffed Mushrooms

It’s a New Year, and I usually ring those in much like I did this year; by laying out a nice spread of horderves and a cold bottle of sparkling wine. Most of them are premade from a box (because kids) but I like to make my own stuffed mushrooms. My mother went vegetarian for several years (she still ate cheese) and during that time I created this recipe because so many include sausage. Here is the recipe.

Ingredients:

  • 16 oz capped mushrooms
  • 8 to 12 cloves of garlic, minced (depends on clove size. Mine were small, so I used 12)
  • Wedge of Parmesan cheese
  • 1.5 cups Good, plain breadcrumbs
  • 8 oz block of cream cheese, softened
  • Salt and pepper to taste (I used about 1/4 tsp salt and 1/8 pepper)
  • Extra virgin olive oil
  • A large glass roasting pan

Directions:

Preheat oven to 375°F. After cleaning mushrooms, separate caps from the stems. I twist the stems off and clean out the cavity of the mushrooms with clean fingers. Place the caps into the large glass roaster and flip curved side up. Drizzle a small amount of oil over the caps and rub to coat, then sprinkle with a little salt. Flip caps over fill side.

Dice stem pieces and reserve. Mince garlic and place both into a large frying pan with 1 Tbs Extra virgin olive oil, salt and pepper. Cook over medium heat about 2 minutes. Add bread crumbs and stir to coat. Cook 2 to 3 minutes until toasted and well combined. Add cream cheese and combine over low heat until everything is mixed well. Grate Parmesan cheese over top and stir to combine. I use about 1/4 a cup.

Remove from heat and allow to cook until you can handle the mix with clean hands. Using a small spoon, scoop mix and fill all mushroom cavities. With remaining mix, distribute evenly over mushrooms, and use your hands to shape mix into small mounds. Grate more Parmesan cheese over top and drizzle with a little olive oil. Roast mushrooms for 30 minutes (caps will look moist and soft when done and the filling will be golden brown). Let cool about 5 minutes before serving.