Showing posts with label mushroom. Show all posts
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
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
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.
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