Cooking made easy

Showing posts with label mushroom. Show all posts

Mushroom Gravy – Quick somebody find me a slice of meatloaf!

Tuesday, April 8, 2014

My mother just reminded me that I promised a mushroom gravy recipe clip when I did the meatloaf demo. So, here you go; better late than never. This mushroom sauce can be done with any type of stock, but I used beef stock here since I’m going to be making some more meatloaf (if you haven’t seen that clip, check it out here).

This is usually a 2 pan recipe; chefs normally brown the mushroom in a large sauté pan and then add them to a sauce pan to finish the sauce, but why wash another pan when you don’t have too? So, I’m showing you my patented single-pan method. It does take longer, but the final results will be the same. Be patient, wait until all the liquid is gone and the mushrooms are browning in the butter before you make the roux. Enjoy!

Ingredients:
1 pound sliced mushrooms
1 quart beef stock or broth
1/2 stick butter
3 rounded tbl flour
salt and pepper to taste
fresh herb (this is optional, I used Thyme)

Mushroom Asiago Chicken Recipe

Sunday, February 9, 2014

This is a quick, easy, and elegant recipe that is suitable for entertaining. Just in time for holidays. Its a scrumptious Chicken Mushroom recipe from The Midnight Baker. It was featured on Zip List as top recipes of 2013. So, we test it and my family gave it a thumbs up!

Ingredients: (I tweaked the recipe a little bit)

1 lb boneless skinless chicken thigh or breast
2 cups portobello mushrooms
5 cloves garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup flour
3/4 cup heavy cream
1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
2 tbsp butter
Oil

Cut chicken in to med slices.

Heat the butter with 1 tbs of olive oil in deep, heavy skillet or saute pan over medium heat. Dredge chicken in salt, pepper and flour.

Add it to the skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Slice mushrooms in half. Saute with 1 clove of garlic until golden color.

Mix mushrooms and chicken together. Add white wine and thyme.

Bring to a boil, then reduce heat, cover and simmer for 20 minutes. Then pour the liquid out.

Add asiago cheese and heavy whipping cream.

Cook, stirring constantly over low heat until cheese melts. Taste if it needs more salt.
May be served over pasta or rice.

Enjoy!!!

Mushroom and Bell Pepper Chicken

Friday, January 31, 2014

I found this recipe from one of my favorite go to food blogs- its called 365 days of slow cooking

our family really liked this recipe.

Recipe for Mushroom and Bell Pepper Chicken with Linguine in the Slow Cooker

Makes 4-6 servings

1 medium onion, diced

1 Tbsp tomato paste

1 Tbsp oil

1 tsp dried tarragon

1/2 tsp thyme

1 Tbsp minced garlic

4 oz of mushrooms, sliced

1/4 tsp Shirley J chicken bouillon or 1/2 tsp regular chicken bouillon granules

1/3 cup water

1 Tbsp Worcestershire sauce

4 or 5 boneless, skinless chicken thighs (frozen is fine)

Salt and pepper

3 peppers (I used red, orange and green), cut into chunks

1/4 cup canola oil

5 Tbsp flour

Dash of soy sauce

About 8-12 oz of linguine, cooked and drained

1. In a microwave-safe bowl combine the onion, paste, 1 Tbsp oil, tarragon, thyme and garlic. Microwave for 4-5 minutes, stirring every minute. Transfer to the large slow cooker (I used my 6 quart).

2. Add in the bouillon, water, and Worcestershire. Place chicken on top and salt and pepper. Place mushrooms and peppers on top of chicken.

3. Cover and cook on LOW for 4-6 hours.

4. Remove the chicken and place on a cutting board. Break up into large chunks and tent with foil.

5. In a pan heat 1/4 cup oil over medium heat. Add in one Tablespoon of flour and whisk. Add in the rest of the flour one tablespoon at a time and whisk. Add in juices from slow cooker and whisk to create a nice creamy sauce. Add in a dash of soy sauce and salt and pepper to taste. Add in more thyme and tarragon, if needed.

6. Pour sauce into the slow cooker and stir in chicken chunks. Stir in hot linguine and stir into the sauce. Serve and enjoy!

Review:

I was inspired by the mushrooms and peppers in my fridge to make something delicious in the slow cooker. I wanted a creamy sauce but decided to make the roux with oil instead of butter just to make it a bit more healthy. I was pleased with the results overall, but I did feel like this was missing something. Im not sure what! Its kind of driving me crazy. Any ideas?!

3 1/2 stars.

Vegan Mushroom Pie Recipe Gluten Free

Friday, December 27, 2013

Eating vegan and gluten free does not mean you can not cook and eat a nice tasty pie.

Using my buckwheat pastry recipe today I cooked a mushroom pie with leeks and marrow fat peas.

To give my pie a rich brown colour I used browning but you can use a small amount of gluten free vegan gravy.

If you would love to try my mushroom pie using a wheat pastry then you can use white or brown wheat pastry instead of the buckwheat.

Using leeks and garlic to season the pie filling gives the pie a real depth of taste.

Ingredients for Vegan Mushroom Pie Recipe
10 Mushrooms (sliced thick)
1 Tin Marrow fat Peas
1 Onion (diced)
1/2 Leek (washed +diced)
1 Tbsp Garlic Paste
1 Tbsp Browning
2 Tbsp Water
Rapeseed Oil
Chef Jeenas Buckwheat Pastry

Picture of Mushrooms.

How to make Jeenas Kitchen Vegan Mushroom Pie Recipe

In a large pan gently fry the onions until they start to soften.

Add leeks stir well and cook for 5 minutes.

Add the garlic and stir well.

Drain the peas add to pan.

Add browning and water.

Stir well.

Add mushrooms with a pinch of salt and pepper.

Cook for 1 minute only stiring well.

You do not want to cook the mushrooms as they will cook in the pie.

Turn the heat off and remove pan from the heat while you make your pastry.

Take some of Chef Jeenas buckwheat pastry and roll it out.

Place it into a greased and floured small pie dish.

Leave high edges on the pie.

Place into a hot oven at 200C for minutes.

Take the pie base from the oven and pour the mushroom filling into the pie.

Roll out some more pastry and place on top of the pie.

Press down on the edges and cut the edges as desired.

I like a rustic look whilst cooking gluten free so when I cook this buckwheat pastry I leave the jagged edges on, the edges go crisp and are tasty to eat.