The Best Chicken Thighs With Creamy Bacon Mushroom Thyme Sauce. SO GOOD!
Chicken Thighs With Creamy Bacon Mushroom Thyme Sauce., Seriously the best! I'm sharing a yummy chicken recipe that is easy to make and the family will love it.
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Fine dining cod dish with mushroom & a tapioca crisp
Hey guys! Today I'm going to show you how to make a beautiful cod dish with a mushroom duxelles, a mushroom broth, a tapioca crisp and some glazed & crispy kale. Enjoy guys!
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Favorite saucepan:
Japanese mandoline:
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KitchenAid stand mixer:
Wüsthof chef’s knife:
3500 watt induction:
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Creamy Garlic Mushroom Sauce | How To Make Recipe
How to make Creamy Garlic Mushroom Sauce with recipe and instructions. Mushroom Sauce is something I've been making for a long time, with every time making it I experiment with new flavours. I have come up with this recipe and believe it is one of the best. This is a must-try recipe. This sauce is perfect over Steak, Chicken, Pies, and Vegetables, this recipe has a lot of versatility.
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Makes - 2 12 Cups
Serves 4-6 people
Ingredients -
2 Tbs - Clarified Unsalted Butter
4 Cloves - Garlic, Thinly Sliced
1 - Shallot, Fine Diced
300g - Swiss Brown Mushrooms, Thinly Sliced
2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay) Can be substituted for Vegetable Stock or Chicken Stock.
2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
1 tsp - Thyme, Chopped
400ml - Full Fat Cream (Thickened Cream)
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
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Reasons to Smile
Mushroom, Thyme and Port Pâté and Tuna Tartare Canapes || Tess Ward
These festive canapes are the perfect nibbles for a Christmas party. Both are delicious and easy to make. Perfect for entertaining friends and family with. I got my ingredients delivered via Farmdrop for added ease
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Mushroom Pate Canapes
Makes 20
15g dried cep or porcini mushrooms
1/2 cup boiling water
1 tbs olive oil
2 tablespoons butter, divided
1 small onion, finely chopped
2 cloves garlic
Coarse salt and freshly ground black pepper to taste
350g mixed french mushrooms, girls and chanterelles etc
1 heaped teaspoon fresh thyme leaves, plus extra to serve
2 tbs parsley
a dash of port
1/4 lemon, juice
creme fraiche, to top (optional)
12 mini sable biscuits, or toasted baguette
Makes 12
Combine the dried mushrooms and boiling water in a small bowl and let soak for 30 minutes.
Heat olive oil and 1 tablespoon butter over medium-high heat. Add onions and cook for 7 to 8 minutes, until they become soft and translucent. Add the garlic and continue to cook for a further two minutes
Raise heat to high and add the fresh mushrooms, thyme, salt and pepper.
Cook until mushrooms brown further and release their liquid. Continue to move the mushrooms in the pan until all of the liquid has evaporated, then add soaked mushrooms and their soaking liquid. Cook the liquid almost completely off. You want to be able to drag a spoon through the mushrooms and leave a path.
Add a dash of port and continue to cook for a couple of minutes, until the alcohol evaporates. Season the mixture to taste. Stir through the last tbs of butter and turn in to a bowl.
Let mixture cool for 15 minutes, then blend in a food processor, or blender, until the mushrooms reach the texture of a fine smooth pate. Chill in fridge for a few hours before serving, giving the flavours a chance to settle.
The pâté will keep in fridge for 5 days, in an airtight container.
When ready to serve, place a heaped teaspoon of the pate on each sable/ french biscuit. Finish with a grinding of black pepper, a few fresh thyme leaves and a little dollop of creme fraiche, if using.
x
Tuna Tartare with Rye bread crisps
Makes 12
150 g sushi-grade tuna fillet
1 tbs capers, chopped
2 tbs de-stoned black olives, finely chopped
1 1/2 tsp. fresh lemon zest, plus more to garnish
1 tsp. extra virgin olive oil
2 tablespoons finely chopped fresh chives, plus extra to garnish
sea salt and black pepper
1/2 loaf of rye bread
2 tbs creme fraiche, to serve
Preheat the oven to 160°C/gas mark
With a really sharp knife, slice the loaf into 1-2mm slices and place on a baking tray lined with parchment paper
Season the bread slices with a drizzle of olive oil and salt and bake in the oven for 5-6 minutes until crisp.
Meanwhile, using a very sharp knife, trim away any sinew or skin from the tuna fillet. Cut the tuna into 3/4-cm cubes and place in a bowl.
Add the add the remaining ingredients, accept the creme fraiche. Mix well.
To serve, divide the tuna among the rye crisps. Top with the creme fraiche, a pinch of chives and a final squeeze of lemon juice.
Top tip : only squeeze over the lemon right before serving, otherwise the citrus will begin to cook the fish and turn it opaque.
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Chicken Fricassee - quick French Chicken Stew
Chicken Fricassée is a traditional French chicken stew made with browned chicken pieces braised in a creamy white mushroom sauce. A rustic family style meal that's easy enough for midweek, it's almost like the white sauce version of Coq au Vin - except it's so much faster to make!
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Creamy Wild Mushroom Ragout Recipe - Mushrooms Stewed with Creme Fraiche
Learn how to make a Creamy Wild Mushroom Ragout Recipe! Visit for the ingredients! Plus, more info and over 600 additional original video recipes. I hope you enjoy this Wild Mushroom Ragout Recipe!