My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals
Easy Marinara Sauce Recipe | How to Make Mushroom Marinara Sauce | The Sweetest Journey
Learn how to make homemade mushroom marinara sauce to top any pasta dish. ????
Ingredients:
1 Tablespoon Olive Oil (15ml)
Half A Medium Onion, Finely Chopped (About 1 Cup/160g)
Four Garlic Cloves, Crushed
2 Tablespoons Tomato Paste (33g)
4 Medium Tomatoes, Diced (About 1 lb./453g)
8oz. Mushrooms, Sliced (227g)
3 Dried Bay Leaves
1 Teaspoon Dried Oregano (1.8g)
1 Teaspoon Dried Basil (0.7g)
Salt & Pepper To Taste
Directions:
1. In a sauce pan, heat oil over medium heat. Add the onion and garlic; cook until onion is golden about 2 to 3 minutes, stirring frequently making sure they don't burn.
2. Add the tomato paste and diced tomatoes. Stir together until well combined. Add the mushrooms, bay leaves, oregano, basil, salt, and pepper. Stir well again.
3. Reduce heat to medium-low, cover, and let simmer 20 to 30 minutes or until the mushrooms have cooked through, stirring occasionally. Remove bay leaves before serving. Serve warm.
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Marinara Sauce #shorts
This homemade Marinara Sauce is so easy to make with only a handful of ingredients. Slowly simmered to perfection, this tomato sauce is so full of flavor that you’ll never go back to store-bought!
Recipe:
One-Pot Tomato & Mushroom Pasta | SO VEGAN
We love simple cooking that's full of flavour, and this one-pot mushroom & tomato pasta hits the spot.
Sure, one-pot meals are quick and super simple, but the best thing is you'll be left with hardly any washing up!
We were actually skeptical for a while because we realise this isn't exactly a traditional way of cooking pasta. But this recipe is a winner.
Most of the same rules still apply: keep an eye on the pasta because you don't want to overcook it, otherwise the pasta will turn to a sludge. In fact, you want it slightly undercooked, otherwise known as al dente, so the pasta holds up well in the sauce.
Onion, garlic, mushroom, tomato and basil are all tried-and-tested ingredients that will give the pasta a lovely freshness. Then the lemon lifts everything up, cutting through the pasta with a burst of zesty flavour.
We hope you enjoy!
Roxy & Ben
This recipe serves 2 people:
- Ingredients -
1 brown onion (thinly sliced)
200 g mushrooms (sliced)
3 garlic cloves (minced)
200 g cherry tomatoes (halved)
1 lemon (juice and zest)
1/2 tsp salt
1/2 tsp pepper
200 g spaghetti
1 tsp paprika
500 ml boiling water
2 tbsp nutritional yeast
small handful of basil (chopped)
200 g spinach
- Method -
1. Heat a little oil in a large pan on a medium heat. Once hot, add the mushrooms, onion and garlic, and fry for 10 minutes, stirring occasionally.
2. Add the cherry tomatoes, lemon juice and zest, salt, pepper, spaghetti and water to the pan. Bring the water to the boil, then simmer until the spaghetti is cooked (around 13-15 minutes), stirring every couple of minutes.
3. Stir in the nutritional yeast, spinach and most of the basil.
4. Remove the pan from the heat and sprinkle any leftover basil on top.
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Chicken Mushroom Tomato Pasta Sauce Recipe - Super easy n Fast
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Chicken Mushroom Tomato Pasta Sauce Recipe - Super easy n Fast - Again we are cooking a super easy quick pasta sauce. So easy.
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Food from the Med include Italian, Spanish, Greek and from Portugal. It also include many of the smaller island countries such as Malta. This huge region of cooking is diverse and even covers many Arabic influences due to historical events. So it is not just pasta, pizza,tortilla or hummus. As rich as the day is long let us see how many wonderful dishes we can serve up for you.
Cannellini: white kidney beans Cannoli: filled pastry tubes Capocollo: a hot spiced ham Caponata: eggplant relish Capozzelle: lamb's head Capperi: capers Cappone: capon Carciofi: artichokes Carnaroli: a medium-grain rice used for making risotto Carne: meat Cassata: a Sicilian cream-filled layer cake Cavolfiore: cauliflower Cavolo: cabbage Ceci: chick peas Cioppino: shellfish stew Cipolle: onions Conserva: preserves Cotolette: cutlets
Balsamico: an aged Italian vinegar Basilico: basil Bigne: fritters Biscotti: literally 'twice cooked,' it refers to all kinds of cookies Bistecca: beefsteak Bollito misto: mixed boiled meats served with various sauces Bottarga: preserved roe of tuna or mullet Braciolette: small beef rolls Braciole: stuffed meat rolls Brodo: broth
Bruschetta: toasted bread served with various toppings Budino: pudding Affumicato: smoked Aglio: garlic
Creamy Truffle Mushroom Pasta
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Creamy Truffle Mushroom Pasta
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