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Chicken White Stew with Fried Polenta

Chicken White Stew With Fried Polenta

If you’re already used to having simple polenta, let’s take it to another level. Fry it with some rosemary and parmesan, then serve it with this delicious white sauce stew, made with chicken and mushrooms.

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Ingredients Needed for Chicken White Stew With Fried Polenta

1 cup instant cornmeal
3 cups of water
salt
2 tablespoons of butter
2 teaspoons of olive oil
2 tablespoons of vegetable oil
6 ounces of chicken breast, cubed
4 garlic cloves, peeled
1 onion, chopped
7 ounces of mushrooms
1 cup chicken stock
fresh thyme
1 ½ cups of heavy cream
fresh parsley
3 ounces of grated parmesan
4 rosemary sprigs

How to Make Chicken White Stew With Fried Polenta

  1. Add the water in a saucepan and place it on the stove. Add some salt and bring the water to a boil. When the water starts boiling, add the cornmeal gradually, while whisking.
  2. When the polenta has thickened, let it cook on low heat for 5 minutes. Add 1 tablespoon of butter and whisk to incorporate it.
  3. Grease 2 ramekins (4-inch/10 cm diameter) with olive oil. Add the polenta into them, then let it cool for 60 minutes.
  4. Meanwhile, heat the vegetable oil in a skillet and add the chicken breast cubes in it. Start frying the chicken, while stirring with a wooden spatula.
  5. Season the meat with salt and pepper. When the chicken cubes turn golden brown, add the whole garlic cloves, onion, and the remaining butter. Stir and cook until the onion softens.
  6. Add the mushrooms and chicken stock, then some fresh thyme. Cook until the stock is boiling and the mushrooms start to soften, then add the heavy cream and combine them all to make a stew.
  7. Add the chopped parsley and grate about one tablespoon of parmesan, stir for one more minute, then set aside.
  8. Heat one tablespoon of olive oil in a skillet and throw in it the rosemary sprigs. Remove the polenta from the ramekins and add the rolls to the skillet, to heat them a little. Grate some more parmesan on each polenta roll, then flip them over and grate parmesan again. If you don’t have enough room in your skillet, heat the polenta rolls one at a time.
  9. Serve the fried polenta with chicken and mushroom stew.
Chunky Beef and Mushroom Pie

Chunky Beef and Mushroom Pie

This pie has tender chunks of beef, moist mushrooms, and many other veggies, all of them packed in a nice homemade crust. What else can you wish for in a good meal?

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Ingredients Needed for Chunky Beef and Mushroom Pie

1 ½ cups of flour
salt
3.5 ounces of butter, at room temperature
cold water
10 ounces of beef tenderloin, cubed
pepper
2 tablespoons of vegetable oil
3 garlic cloves, crushed
1 onion, diced
1 dried bay leaf
Fresh thyme
½ carrot, diced
0.25 small celery, diced
7 ounces of mushroom, quartered
½ cup brown ale
¼ cup beef stock
¼ cup tomato sauce
1 tablespoon tomato paste
1 egg yolk
1 tablespoon milk
½ teaspoon butter

How to Make Chunky Beef and Mushroom Pie

  1. Add 1 cup of flour to a large bowl. Add some salt, the butter, and knead the mixture until you make a firm dough. If necessary, add more flour. Shape a ball and refrigerate the dough for 15 minutes.
  2. Add the beef tenderloin cubes to another bowl. Season the meat with salt and pepper, then add about 1 tablespoon of flour and stir to coat the beef pieces with flour.
  3. Heat the vegetable oil into a skillet and start frying the beef cubes. Fry them about 2-3 minutes, while stirring. Remove the beef cubes and set them aside.
  4. Add the crushed garlic, onion, and olive oil to the same skillet. Cook until the onion starts to soften, then add the carrot, celery, bay leaf, thyme, and white mushrooms.
  5. Season with salt and pepper, stir and cook further until the veggies start to soften a little. Add the cooked beef cubes, the brown ale, and beef stock. Stir and let it simmer for a few minutes.
  6. Add the tomato sauce and tomato paste. Stir, simmer for about 3-4 more minutes, remove the herbs, then set the mixture aside.
  7. Remove the dough from the refrigerator and cut it into 2 equal parts. Flour your workspace and roll out the dough using a rolling pin. You’ll make 2 sheets.
  8. Grease a square baking pan (8-inch/22 cm side) with butter. Place one dough sheet on the bottom and edges of the pan, add the filling, and top the pie with the second dough sheet. Press the edges with a fork, then cut off the excess dough.
  9. Whisk the egg yolk with milk to make some egg wash. Use it to coat the pie.
  10. Bake the pie in the oven for 35 minutes at 360˚F/180˚C.
Bacon and Gruyere Burger

Bacon and Gruyere Burger

Gruyere is a well-known Swiss cheese, with a yellow color, soft texture, and a nutty flavor. But these may vary depending on its age. But, enough with trivia. Put it to good use in a savory burger, like the one below. It also has bacon, some cooked mushrooms, mustard, and mayo. What more could you wish for?

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Ingredients Needed for Bacon and Gruyere Burger

3 bacon slices
2 mushrooms, thinly sliced
1 tablespoon vegetable oil
1 burger patty
1 teaspoon mayonnaise
1 burger bun
1 ounce gruyère, thinly sliced
1 teaspoon mustard

How to Make Bacon and Gruyere Burger

  1. Heat a skillet over medium heat, and add the bacon slices to it. Cook them for 2 minutes until golden and crispy.
  2. Take out the bacon and add the mushrooms to the skillet. Cook them for 2-3 minutes, turning them once in the process.
  3. Next, heat the vegetable oil in a skillet over medium heat. Add the burger patty and cook it for 4 minutes per side for medium, or 5 per side for well done.
  4. Start assembling the burger. Spread 1 teaspoon of mayo over the bottom side of the bun. Top it with bacon, bacon, burger patty, gruyere, and mushrooms. Spread mustard on the top side of the bun. Use it to finish the burger.
Cheesy Zucchini and Mushroom Pie

Cheesy Zucchini and Mushroom Pie

Although quite cheesy, this zucchini and mushroom pie is not that full of calories. That is because the main ingredients (zucchini and shiitake mushrooms) are perfect for any diet, having a low-calorie intake. If you get a hint of exotic flavors while tasting this dish, know that it’s the cardamom and sumac.

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Ingredients Needed for Cheesy Zucchini and Mushroom Pie

1 medium-sized zucchini
1 teaspoon vegetable oil
3 garlic cloves, sliced
3.5 ounces of shiitake mushroom
salt
pepper
1 cup heavy cream
4 eggs
½ teaspoon cardamom
½ teaspoon sumac
5 ounces of cheese, sliced
4 cherry tomatoes, halved
1 spring onion, chopped
½ cup parmesan, shredded

How to Make Cheesy Zucchini and Mushroom Pie

  1. Place the zucchini on your working board and thinly slice it.
  2. Heat the oil in a skillet over medium heat. Add the garlic, mushrooms, and season with salt and pepper. Cook them for 3-4 minutes.
  3. Pour the heavy cream into a large bowl. Add the eggs, and season with cardamom, sumac, and salt. Whisk until smooth.
  4. Preheat the oven to 360 degrees F/180 degrees C.
  5. Grab a round baking tray, approximately 12 inches (30 cm) diameter. Lay the zucchini slices on the tray, leaving a small empty space in the middle. Add the mushrooms in that space. Top everything with cheese slices, cherry tomatoes, egg mixture, and spring onion. Shred the parmesan on top.
  6. Slide the tray into the oven for the next 25 minutes.
Chicken-Filled Roasted Sweet Potatoes

Chicken-Filled Roasted Sweet Potatoes

Roasting some sweet potatoes really brings out their sweet flavor, so it is a perfect way of cooking them. But, if you want something savory out of them, try filling them with some chicken breast, shiitake mushrooms, tomatoes, and a touch of shredded mozzarella on top.

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Ingredients Needed for Chicken-Filled Roasted Sweet Potatoes

1 large sweet potato
½ yellow bell pepper, thinly sliced
1 small onion, chopped
½ red onion, thinly sliced
3 ounces of shiitake mushroom
1 tablespoon vegetable oil
salt
pepper
7 ounces of chicken breast
4 cherry tomatoes, halved
½ cup low moisture mozzarella, shredded

How to Make Chicken-Filled Roasted Sweet Potatoes

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Pinch the sweet potato with a fork and roast it for the next 15 minutes. Keep the oven running when it’s ready.
  3. Slice the sweet potato into halves. Line a baking tray with parchment paper and lay the potato slices on it. You can lay the veggies next to the potatoes. Add the bell pepper, onion, red onion, and shiitake mushrooms. Drizzle them with vegetable oil. Season them with salt, pepper, and mix.
  4. Add the chicken breast on top of the bed of veggies. Slide the tray into the oven for the next 45 minutes. Keep the oven running when ready.
  5. Use a fork and break the chicken into small shreds. Mix it with the veggies. Use the obtained mix to fill the empty sweet potatoes. Top with cherry tomatoes and shredded mozzarella.
  6. Slide the tray into the oven again, this time for 15 minutes.
mushroom, bean, and roasted squash salad

Mushroom, Bean, and Roasted Squash Salad

Warm, delicious salad, anyone? If spring is a little late this year, a warm salad may be the answer. Take some cubed squash and spice it up before roasting it. Then cook onion, garlic, bell pepper, beans, and mushrooms together. Bring them all together and enjoy.

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Ingredients Needed for Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:

½ butternut squash, cubed
salt
pepper
1 teaspoon garlic powder
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon olive oil

Cooking the veggies:

2 tablespoons of vegetable oil
1 red onion, chopped
2 garlic cloves, chopped
1 red bell pepper, chopped
4 ounces of brown mushrooms, chopped
salt
pepper
5 ounces of canned white beans
4 lettuce leaves, chopped

For seasoning:

lemon juice
lemon zest
fresh parsley

How to Make Mushroom, Bean, and Roasted Squash Salad

Preparing the squash:
  1. Add this mixture to a tray lined with parchment paper and roast for 25 minutes at 425⁰F/220⁰C.
Cooking the veggies:
  1. While cooking and stirring, add the bell pepper, mushrooms, and canned beans. Season with salt and pepper. Finally, add the roasted squash and cook and stir for 1-2 minutes more.
  2. Add the lettuce to a bowl and the cooked veggies on top of it. Drizzle lemon juice, then add lemon zest and fresh parsley.
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