This Chinese Spicy Portobello
Mushroom Chicken uses dried red chili peppers, which gives it a delicious little kick.
This recipe for Whole30 Lemon and
Mushroom Chicken uses my new (ish) kitchen accessory..
Not exact matches
My parents
used to make something similar to this, but in the oven —
chicken and rice with cream of
mushroom soup.
piece of galangal, cut into thin slices (about 1/4 inch) * 4 kaffir lime leaves, torn ** 1 stem lemongrass, sliced lengthwise and cut into 3 - 4 pieces 1 or more chili peppers (of your choice, although bird's eye is most commonly
used), seeded and sliced 2 tablespoons fish sauce (or to taste) 2 - 3 tablespoons lime juice (or to taste) 5 medium button
mushrooms, sliced (straw
mushrooms are more authentic, but definitely not essential) 1
chicken breast (approx.
I have
chicken and
mushrooms that I need to
use this week and this will be perfect
We made this recipe tonight, only we
used (a not as healthy) a can of the cream of
chicken &
mushroom soup instead of just cream of
chicken.
For the noodle bowls: 3 - 4 summer squash (yellow squash or zucchini work well) Toppings that I
used: toasted sunflower seeds, chickpeas, heirloom tomatoes, grilled corn Other topping ideas: grilled portobello
mushrooms / eggplant / peppers, grilled shrimp or
chicken, fresh mozzarella or shave parmesan, quinoa or farro, the list is endless!
I
used Pearl River Superior Dark Soy Sauce (
Mushroom flavor), and irish whiskey because I had run out of bourbon... I guess that makes it Whiskey
Chicken.
I
used a 9 × 13 pan, added
mushrooms, and even added extra
chicken, but it still came out a little soupier than I'd like.
Then you can pull out when ever you need - toss it with veggies & pasta, pour it over
chicken breast,
use it for another batch of the
mushrooms (you can check out the egg poached recipe too if that appeals to you - it's linked in this post).
I mean, why on earth would you need to
use more than one pot to sauté
chicken and
mushrooms and cook some pasta?
For example instead of
chicken I
used the grilled
mushrooms.
Add the
mushrooms to the
chicken mixture and then make a creamy sauce, still in the same pan,
using the browned and flavorful fond left over from the
mushrooms.
3 tablespoons extra virgin olive oil, divided 1/4 cup shallots, sliced thinly 1 cup seasonal wild
mushrooms, sliced (I
used white and baby portobello) 1 1/2 cups frozen pearl onions 1 cup baby carrots 2 cups
chicken stock 1/4 teaspoon fresh rosemary, chopped 1/4 teaspoon fresh oregano, chopped 1 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 cups cooked pasta 1/4 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 4 4 - ounce boneless, skinless
chicken breasts
I
used a package of ground
chicken, two carrots, a zucchini, a package of sliced
mushrooms, a small onion, and a bell pepper (all minced in the food processor.).
To prepare your stir - fry: Put a large pan of water on to boil • Peel and finely slice the ginger and garlic • Finely slice the chile • Slice the
chicken into finger - sized strips and lightly season with salt and pepper • Cut the ends off your scallions and finely slice • Pick the cilantro leaves and put to one side, and finely chop the cilantro stalks • Halve the bok choy lengthways • If
using the
mushrooms, either tear into pieces or leave whole
I would say, skip the
chicken,
use cream of
mushroom (if you are not vegan), and either veggie broth or just plain water if it's needed....
I
used the Simple Recipesas a base but I like my
Chicken Piccata with some
mushrooms so I edited the recipe a little.
Toppings: cheese (I
used an Italian cheese blend) meat (optional - I
used leftover grilled
chicken breast) vegetables (such as red and green bell peppers, cremini
mushrooms, fresh tomatoes, and caramelized red onions) fresh herbs (such as basil and oregano)
Since we didn't have any
mushroom / ham we
used spinach and leftover
chicken.
Omit
chicken and do one of the following: (a) double the amount of
mushrooms, or (b)
use 1 1/2 cups chopped Morning Star Chik»n strips in place of the
chicken.
In this recipe I
used chicken breast fillets, zucchini,
mushrooms, tomato, bell pepper and onion — for the best result
use as much vegetable you could / like.
I'm
using a combination of crimini and shiitake
mushrooms, because that's what we had on hand, and making it to go with lemon - garlic braised
chicken thighs.
2 cups cooked
chicken (good
use of leftover store bought rotisserie
chicken) / 2 cups sauteed chopped frozen or baby spinach (I added peas and
mushrooms as well on my second attempt) 1/2 chopped onion 1/2 cloves garlic minced 1 - 2 tbsp olive oil 1 tsp cumin (optional) pinch chilli powder (optional) 1/2 8 - oz.
Meanwhile, in the same pan
used for the leek and
mushrooms, cook the
chicken slices on a high heat (add a little oil if necessary).
OK, here are some favorites we've been cooking up at my place: - vegetable curry (grind my own whole spices,
use whatever veggies we get in our weekly CSA share; radishes / beets, eggplant, squash, greens, etc)- quick kale (sauteed with coconut oil, chili flakes, garlic, [lemon grass], soy sauce, lemon juice)- pac choi w / sauteed
mushrooms «chinese» style (with fish sauce, rice wine vinegar, jalepeno / chili, soy sauce, etc)- roasted radishes w / poached eggs - «teamwork pasta» — this is your recipe for pepper and cheese pasta, but it helps having two sets of hands to make it in our house... we put an egg on this too of course - tuna pasta (chopped onion, garlic, lemon zest, chili flakes, tuna, olives — easily adaptable to what you already have in the house and like)- roast
chicken on friday - roasted sweet potatoes - omlets - challa french toast
and for the record / calculation purposes: i
used 3
chicken sausages, 2 whole bell peppers, 4 oz
mushrooms, 2 TB white balsamic vinegar, ~ 3 oz mozzarella, ~ 3 oz feta, and ~ 3/4 cup sauce.
* If
using dried
mushrooms, reconstitute by pouring hot
chicken stock over the
mushrooms in a bowl and letting sit for 10 - 15 minutes.
Ingredients 2 lemons, divided 1/4 olive oil 4 large garlic cloves, minced 2 tsp dried oregano 3/4 tsp salt 1/2 tsp black pepper 2 lbs
chicken breast (I
used boneless, but it originally called for bone - in split breast) 8 small potatoes cut into fourths * 1 medium onion, cut into 1 inch wedges 1 medium bell pepper, cut into strips ** 8 ounces whole
mushrooms **
4 ounces linguine pasta 2 boneless, skinless
chicken breast halves, sliced into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I
used orange bell pepper instead] 1/2 red bell pepper, chopped 4 fresh
mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I
used half and half] 1/4 teaspoon dried basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Ingredients: 3 tablespoons olive oil or bacon drippings 1 cup thinly sliced onion 1 teaspoon salt 1 1/2 cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1 cup thinly sliced celery 1 cup thinly sliced carrots 1/2 cup thinly sliced fresh shiitake
mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh sage leaves 1 teaspoon smoked Spanish paprika 1 cup dry white wine 1 1/2 -2 quarts of rabbit stock (or
chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I
used rosemary, thyme, sage and flat - leaf parsley — for garnish
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I
used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white
mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively
use chicken or shrimp if you're not a tofu fan ** I
used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
3/4 -1 # fresh tomatoes, peeled and chopped, retaining liquid 7 large white
mushrooms, cleaned well and sliced very thinly (keep stems) 2 ounces (1/2 cup) fresh green beans (or sugar snaps) sliced thinly on the diagonal into 1 1/4 ″ lengths 2 T peanut oil 2T sherry 5 1/2 cups
chicken stock * 15 oz can creamed corn 4T cornstarch dissolved in 6T cold
chicken stock 1 large egg white (I misread this and
used a whole egg; it was delicious) sugar and salt (yes, you might need them both) 2 oz good, sweet and smokey ham, coarsely minced
3 tablespoons butter 1 pound organic
chicken livers, coarsely chopped 1/2 pound
mushrooms (I
use white button), washed, dried and coarsely chopped 1 bunch green onions, chopped 2/3 cup dry white wine 1 clove garlic, mashed 1/2 teaspoon dry mustard 1/4 teaspoon dried thyme 1/4 teaspoon dried marjoram 1 tablespoon lemon juice 1/2 stick (2 oz) butter, softened 1/2 teaspoon sea salt
(Main graphic top L - R) Southwestern Migas (Scrambled Eggs, Green Chile and Tortillas), Swiss Chard Leek Quiche, Shrimp and Grits, Green Chile
Chicken Mushroom Soup, Smoky Polenta with Aged Cheddar, Apple, Carrot, and Pecan Slaw with Curry Dressing Recipes for photos
used in article: Fiery Chocolate Shots, Southwestern Pork Stir Fry, Persimmon Cranberry Parfait, Red Chile Garlic Bread with Manchego Cheese, Chile Pequin Pepper Sauce, Shepherd's Pie, New Mexico Style, Green Chile Pecan Cheese Spread
Of course you can adapt this all kinds of ways, replace the heavy cream for
chicken stock to make a lighter version of this stuffing, swap out the butternut squash for
mushrooms, add nuts for crunch and flavor,
use cornbread instead of the rustic bread featured in the recipe here, add in some wild rice.
I make it with Trader Joe's spinach + fontina + roasted garlic
chicken sausage; TJ's whole wheat rotini; go 1.5 times on the bechamel as suggested;
use baby broccoli instead of rabe (and double the amount called for), and add sautéed baby Bella
mushrooms.
I decided to
use these two recipes as the inspiration for this Creamy
Chicken,
Mushroom, and Tortellini Soup.
Very excited to share this recipe,
using mushrooms to imitate
chicken and a classic seasoned rice.Read More
This tasty tuna skillet casserole
uses a mixture of blanched almonds,
chicken broth, lemon juice, liquid aminos, gluten - freen flours, and some seasonings as a replacement for the cream of
mushroom soup in standard recipes.
For example, instead of the vegetables I
used, you can also
use white
mushrooms, green peas, green onions, green peppers, red peppers, broccoli, spinach, asparagus, sweet potatoes / yams, pumpkin, summer squash, seaweed, beans, tofu, shrimp, scallops, salmon, tuna,
chicken (if you eat these animal products), etc..
Jeanette's Healthy Living: How to
Use Bell Peppers Six Ways Feed Me Phoebe: Spanish - Style Shrimp and Squid Skewers with Red Pepper Sofrito Dishing: Bell Peppers Chutney / Capsicum Chutney The Lemon Bowl: Red Pepper Salsa Weelicious: Bell Pepper Egg Flowers Dishin & Dishes:
Chicken, Poblano, Spinach and
Mushroom Quesadillas Domesticate Me: Brown Rice Jambalaya with Shrimp,
Chicken Sausage and Bell Peppers Taste With The Eyes: Cheeseburger Bloody Mary with Cherry Peppers and Pickles Blue Apron Blog: Roadside Noodles with Bell Peppers, Tomatoes and Broccoli Raab Napa Farmhouse 1885: Italian Pork Chops with Peppers and Chiles on Buttered Egg Noodles Red or Green: Green Chile Pork Stew Devour: Stuffed Peppers 5 Ways The Heritage Cook: Poblano Pepper, Corn and Potato Chowder Daily * Dishin: Marinated Peppers and Shrimp New Orleans Style FN Dish: Sensational Stuffed Peppers
I
used the magic sauce to saute boneless
chicken thighs
mushrooms and zucchini and added it all to a risotto.
We love egg noodles in our
chicken noodle soup... but I also love
using egg noodles for spaghetti or as a base for creamy alfredo sauce topped with sauteed
mushrooms, onions and
chicken.
When the
mushrooms are done
use a slotted spoon to remove the
mushrooms and place them on top of the
chicken.
Back in the day, we
used to make the old recipe that
used canned cream of
mushroom soup for
chicken and rice casserole.
Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
Chicken with Oyster
Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless
chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pep
chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb
mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms (we
used 2 big portobellos and 3 big oyster
mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan p
mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn
In the winter I
use more
chicken, broth, cream of
chicken, cream of
mushroom and flour tortilla strips.
Ingredients: 2 T butter 1 medium onion 4 C homemade stock,
chicken or vegetable 8 or 10 white button
mushrooms 2 T long - grain white rice 1 t salt, less if
using canned stock 1 large bunch of sorrel leaves, (about 2 cups after prepped), rinsed and spun dry 1 C coarsely chopped chives Freshly ground black pepper Garnish with thinly sliced sorrel.
1 teaspoon vegetable oil 1 pound
chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button
mushrooms, thinly sliced 2 large shallots, finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed, sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade,
use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)