Risotto with Pancetta & Mushrooms

This was simply delicious – nice subtle flavors that went together perfectly!

Ingredients:

1/2 medium onion, chopped

2 oz. cubed pancetta

8 oz. sliced “exotic” mushrooms – I used trumpet mushrooms

1 1/2 c. Arborio rice

1/2 c. white wine

About 5 cups chicken broth

1/2 c. freshly grated parmesan cheese

Directions:

Heat some olive oil in a stock pot. Add the onions and sauté until beginning to become golden. Add the pancetta and cook until beginning to crisp. Add the mushrooms and continue cooking until softened.

Stir in the rice and coat it with the mixture in the pot. Add the wine and cook until the wine has been absorbed.

Begin adding the stock one ladle-ful at a time and stir constantly. When the broth has been absorbed, add more stock. Keep doing this until the rice is tender.

Stir in the Parmesan cheese until melted. Season with salt and pepper.

Cream of Mushroom Sauce

This is a wonderful sauce that can be used on chicken and pork.

Ingredients:

8 oz. sliced mushrooms

4 garlic cloves, minced

1/2 c. chicken broth

1 c. half and half

1/4 c. grated Parmesan cheese

Parsley

Directions:

Add the garlic to the pan in some olive oil and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.

Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.

 

Chicken in Garlic Mushroom Sauce

Years ago, I used to make my mushroom sauce by opening a can of Campbell’s Cream of Mushroom soup. Even though it was always very good, I knew that it wasn’t healthy. So when I tried this mushroom sauce, I was thrilled. The taste is just as good, if not better, and it’s authentic! You can use this sauce on pork, too.

Ingredients:

4 boneless skinless chicken thighs

8 oz. sliced mushrooms

4 garlic cloves, minced

1/2 c. chicken broth

1 c. half and half

1/4 c. grated Parmesan cheese

Parsley

Directions:

Season the chicken with salt and pepper on both sides. Brown the chicken thighs well in some olive oil. Remove and set aside.

Add the garlic to the pan and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.

Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.

Return the chicken to the pan. Cover the pan and reduce the heat. Cook until the chicken is done.

 

Another Way with Asparagus

I had previously posted a recipe with asparagus and eggs that was a staple in my family growing up. This is a variation on it – and a good one, I have to say!

Ingredients:

1 bunch asparagus, trimmed

1/3 c thinly sliced shallots

1 T. thyme

2 cups sliced shitake mushroom caps

3 gloves garlic, minced

1/2 c. chicken broth

1 T. butter

Juice of half a lemon

2 eggs

Directions:

Heat some olive oil in a pan. Add the shallots, thyme and mushrooms and cook until the mushrooms begin to brown. Add the garlic and cook until fragrant.

Add the asparagus and cook for a few minutes. Add the broth and cover the pan until the asparagus are tender. Reduce the broth down to about 2 tablespoons. Remove from the heat and add the butter, lemon juice, salt and pepper.

While the asparagus is cooking, heat another pan. Melt some butter. Fry 2 eggs until stiff but still have a runny yoke.

Plate the asparagus and mushrooms. Top with a fried egg. Pour some of the butter mixture (from both pans) over the top. Sprinkle with some more pepper.

Before eating, break the yolk until it flows over the asparagus. Yum!

Meatloaf with Mushroom Gravy

This had great taste but it was a bit dry – I think I really need to watch the timing on this and not overcook it.

Ingredients:

1 1/2 lb. ground beef

1 pkg. sliced cremini mushrooms

Dried oregano

Fresh thyme

1 c. chopped onions

4 cloves of garlic, minced

1/4 cup white wine

1/2 c. bread crumbs

1/3 c. ketchup or tomato sauce

1 T. Dijon mustard

1 egg

1 cup chicken broth

1 T. flour

Directions:

Preheat the oven to 350.

Saute the mushrooms in some olive oil for about 5 minutes. Add the onions, garlic, oregano and thyme. Cook for another 5 minutes. Add the wine and cook until the liquid has almost all evaporated.

Chop half the mushrooms and add them into a bowl. Add in the beef, egg, breadcrumbs, ketchup and mustard. Season with salt and pepper. Mix it with your hands until it’s all combined.

Grease a loaf pan. Add the meat mixture and place it in the oven for about 35 minutes.

While the meatloaf is cooking, add the broth to the mushrooms in a pan. Make a slurry with the flour and a little water and add that to the pan, too. Cook on low until the liquid is thickened.

When the meatloaf is done, cool it for about 5 minutes. Cut some slices and place the mushroom gravy on top.

Chicken with Chives and Mushrooms

This was so easy and really tasty.

Ingredients:

2 boneless chicken breasts, cut in half and pounded if too thick

Flour for dredging

2 eggs, beaten

1/4 cup snipped chives

10 oz sliced mushrooms (I used Cremini mushrooms)

Butter

1/3 c white wine

1/3 c chicken broth

Juice from half a lemon

1/2 t. cornstarch

1 T. water

Directions:

Add some of the chives to the beaten eggs in a shallow bowl.

Season chicken breasts with salt and pepper. Dredge in flour and run through the egg mixture.

Melt the butter in a frying pan until beginning to brown. Add the chicken breasts.

Brown them on each side.

Add the mushrooms to the pan around the chicken. Cook for about 4 minutes. Cover the pan to keep the chicken breasts moist.

Add the wine, broth and lemon juice. Cook for about 5 minutes more, turning the chicken a few times. Add the rest of the chives and some salt and pepper, if needed.

Make a slurry with the cornstarch and water. Add this to the pan and cook until slightly thickened.

Sesame Chicken with Mushrooms

Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!

Ingredients:

1 chicken breast, cut into bite size pieces

Flour for dredging

1/4 c. soy sauce

1/8 c. brown sugar

1/2 t. sesame oil

2 T. toasted sesame seeds

8 oz. sliced shitake mushrooms

3 green onions, sliced

Cooked rice

Directions:

Saute the mushrooms in some olive oil until tender. Remove and set aside.

In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.

Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.

Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.

Return the chicken and the mushrooms to the pan and stir to combine.

Serve over cooked rice.