Pasta With Creamy, Lemony Caramelized Leek Sauce
Watch Sarah Raffetto and Emily Fedner of NYC-based Petit Pasta Joint show you how to make their easy pasta with caramelized leek + lemon cream sauce.
Potato Leek Soup with Lemon
Vegan potato leek soup with lemon for a lightened up version of the classic comfort food dish. This simple meal is perfect for cozy autumn and winter meals or with the first spring vegetables.
INGREDIENTS
2 teaspoons olive oil
1 small onion, diced
400 grams (14 oz., about 4 medium) potatoes, cut into 2cm (1 in.) pieces
2 medium leeks, white only, cut into 1cm (1/2 in.) slices
2 cloves garlic, minced
1 tablespoon thyme
1 teaspoon salt, to taste
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 litre (4 cups) water
250 grams (1 1/2 cups) cooked or canned white beans, drained and rinsed
Zest and juice of a lemon
Full Instructions:
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 Mushroom Soup Recipe
This simple, delicious recipe is made without cream or milk. A mix of butter and flour thicken chicken stock to create a velvety soup without being too heavy. The combination of crimini and white button mushrooms add earthy notes that work well with the rich broth.
Full Recipe:
Potato, Leek & Mushroom Soup | SIBO Friendly Low Fermentation Eating Recipes | The Good LFE Cookbook
Good LFE is where science, nutrition, and great food converge.
Bringing together top experts in their fields, Good LFE’s mission is to give back the joy of eating and bring inspiration to those suffering from IBS, SIBO and other gut health issues. From diagnosis to treatment to maintenance, we deliver science backed content and products to guide you on your journey to microbiome balance and gut health. Live your Good LFE again.
From The Good LFE Cookbook, as with all our recipes, this recipe follows the Low Fermentation Eating (LFE) diet and are designed to be SIBO and IBS friendly while promoting gut health.
Enjoy hundreds of Low Fermentation Eating Recipes in The Good LFE Cookbook -
--RECIPE--
Serves 10 | Makes 2 1/2 Quarts
INGREDIENTS
4 tablespoons butter, ghee, or olive oil
2 leeks, chopped
3 cloves garlic, chopped
2 pounds cremini mushrooms, roughly chopped
6 mushrooms reserved and sliced thin
for garnish
3 tablespoons thyme, chopped
1 quart chicken stock or vegetable stock
+ 2 cups to adjust thickness if needed
3 large potatoes, peeled and cut in 1 cubes,
about 4 cups (any type of potato will do)
1 Parmesan rind (optional, but recommended)
Juice of 1⁄2 lemon + more to taste, if needed
Salt
Chives, chopped for garnish
PREPARATION
In a large soup pot, heat the butter over medium
heat. Add the leeks and two generous pinches of
salt. Cook about 10 minutes, stirring occasionally,
until leeks are very tender. Add the garlic and sauté
another 30 seconds.
Add the mushrooms, thyme, and another pinch of
salt. Stir and cook 15 minutes until mushrooms start
to brown.
Add the stock, potatoes, and Parmesan rind. Bring
to a boil, reduce to a simmer, and cook uncovered
for 30–40 minutes, until potatoes and mushrooms
are tender. Taste and add salt as needed. Remove the
Parmesan rind and discard.
Working in batches, transfer the soup to a blender
and mix until smooth or using a stick blender to
blend in pot. Adjust seasoning to taste, add salt
and lemon juice as needed. Add broth to desired
consistency
In a sauté pan, heat 1 teaspoon olive oil and sauté
the thinly sliced mushrooms until tender, along with a
pinch of salt.
Ladle the soup into bowls and garnish with chopped
chives and sautéed mushrooms.
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Ina Garten's Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network
The Barefoot Contessa's Cream of Mushroom soup is simple, comforting and can totally be made in advance!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Cream of Wild Mushroom Soup
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 1 hr 50 min
Prep: 20 min
Cook: 1 hr 30 min
Yield: 5 to 6 servings
Ingredients
5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley
Directions
Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.
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Cook Cream of Wild Mushroom Soup with Ina Garten | Barefoot Contessa | Food Network