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
Portobello Mushroom Spaghetti
Portobello Spaghetti!
*time for a sappy recipe inspiration story*
so this recipe was inspired by my 13th birthday! my family & i went to one of the more fancier restaurants in town & i chose to get spaghetti... of all of the things on the menu, i chose this exact meal & i do not regret it!
do you remember what you did for your 13th birthday?
i pulled some research together done by nutritionfacts.org & in 2013 Dr. Greger discovered that mushrooms, amongst plenty of other delicious vegetables featured in this book, can prevent a women's likelihood of contracting breast cancer! you're gonna wanna see this!
so i just need to eat more mushrooms & anti-aromatase vegetables to lower my chances of getting breast cancer? SAY LESS!
enjoy your portobello spaghetti!
YOU ARE UNIQUE!♡
The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre
Hello There Friends, Creamy Mushroom Pasta is an easy recipe for anyone to make! Make sure to cook all the water out of the mushrooms; even people that do not like mushrooms love this recipe!. I highly recommend you try it! Let me know what you think in the comments below.
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Portobello Mushroom:
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0:00 Intro
0:33 Preparing the Mushrooms
5:31 Start Cooking the Mushrooms
8:26 Add the rest of the Mushrooms
8:54 Finishing up the Mushrooms
10:26 Finishing the Sauce
12:55 Adding the Pasta
14:02 Plating
15:00 Tasting / Outro
15:36 A little extra :)
Portobello Mushroom Caprese
This is a favorite in the kitchen. It's easy to make, aromatic, and surprisingly light. An ideal dish for vegetarians or when you're ready for a meat break.
Order now at Readtzestgo.com
Recipe below:
Preheat oven to 400°F.
1. In a saucepan combine 1/2 stick of butter, 3 minced garlic cloves, salt and pepper to taste (usually just a pinch). Using medium low heat, cook down the butter and garlic until fragrant, about 3-4 minutes.
2. Remove the stems from the mushrooms and brush each side with the garlic butter sauce.
3. Halve about 10-12 grape tomatoes, halve 8 oz of buffalo mozzarella and julienne about 10 basil leaves. Set aside a pinch or two of basil for garnish.
4. Divide the tomatoes, cheese, and basil equally between the mushrooms. Cook in oven for about 10-12 minutes or until tender.
5. Wipe down your saucepan, add 1/4 cup balsamic vinegar and 2 teaspoons of brown sugar on medium low heat. Let it reduce until it's a syrup consistency, about 4-5 minutes. Once reduced, remove from heat.
Remove mushrooms from oven and drizzle the balsamic over the top (add your extra basil atop for a garnish if you'd like). Serve immediately.
How to Saute Portobello Mushrooms
Sauteed Portobello Mushrooms with butter, thyme, onion and garlic. Flavorful side dish, great with steaks!
Sauteed Portobello Mushroom is and easy side dish that you can make anytime. This is a great addition to say if you are serving rice, vegetables or even pasta. Portobello mushrooms are so full of flavor, and carry a very unique taste. Portobello mushrooms do not need too much cooking. These also require very simple ingredients to bring out the best taste. Simple addition of thyme or white wine carry this dish miles ahead. Whip these up and serve them with pasta for a mid week meal.
Ingredients
8.8 ounces Portobello Mushrooms sliced
2 Tablespoon Butter
1 Onion sliced
1/4 Teaspoon Black Pepper
1 Tablespoon Garlic pressed or finely chopped
1/2 Teaspoon Salt to taste
1/3 cup White Wine
a few sprigs fresh Thyme *see Notes
Recipe -
CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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