How To make Mushroom Spread with Lemon And Thyme
Ingredients
1 1/2
tablespoon
olive oil, preferably extra-virgin
1/2
cup
onion, chopped
2
each
garlic, cloves, chopped
10
oz
mushrooms, coarsely chopped
2
teaspoon
thyme leaves, fresh or 3/4 ts dried thyme
1
teaspoon
lemon, peel, grated
3
tablespoon
pecorino romano, grated
1
tablespoon
lemon, juice, fresh
2
tablespoon
parsley, fresh, minced
1
italian bread rounds, toasted
Directions:
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.
Cool slightly. Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns.
Mix in parsley; season with salt and pepper. Transfer to small bowl.
Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.
How To make Mushroom Spread with Lemon And Thyme's Videos
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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A cold starter that will surprise you Champignons a la grecque (Greek style mushrooms recipe)
Champignons a la grecques is great way of preparing mushroom that has gone out of fashion for no good reason. this cold starter was famous in the 80's but it is still delicious today.
get the recipe:
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????????INGREDIENTS????????
300 grams button mushrooms (small or medium size)
25 ml white wine
25 ml olive oil
The juice of half a lemon
50 grams finely chopped onion or shallot
10 coriander seeds
10 black peppercorn
a fragment of bay leaf
a small twig of thyme
half a garlic clove
50 ml water
a tablespoon tomato paste
half a teaspoon sugar ( optional)
2 tablespoons diced tomatoes ( optional)
season with salt and pepper to your taste.
Cooking note:
use a cheese cloth to make a diffuser bag for the spices
Leave to cook on medium heat for 15 minutes until all the liquid is almost gone.
the dish has to be served at room temperature or slightly cold but not fridge cold.
you can serve those as is with toasted bread for a cold starter or grazing plate. but they go well with grilled fish or meat on a warm day.
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Easy Creamy Mushroom Sauce | Chef-Jean Pierre
Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
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Chicken Thighs with Creamy Bacon Mushroom Thyme Sauce
Kenny's back in the kitchen this time he's making chicken thighs with creamy bacon mushroom thyme sauce. This is a great dinner recipe with a hearty flavor, chicken thighs with creamy bacon mushroom thyme sauce enjoy.
Check out the full recipe
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Creamy bacon mushroom thyme chicken - Dominique's Kitchen #creamybaconmushroomthymechicken
Creamy Bacon Mushroom Thyme Chicken is honestly one of the best skillet meals you will ever make! Tender chicken with a creamy sauce with bacon, mushroom, and thyme.
Ingredients (serves 4)
4 bone in chicken thighs
pepper to taste
salt to taste
Italian seasoning
2 tbsp of olive oil
some butter
250 g of mushrooms
6 slices of bacon
1 tsp of garlic powder
1 tbsp of fresh thyme
250 ml of cream
For the full recipe, click on this link :
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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