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
Creamy Spinach Tortellini
Recipe:
CREAMY TORTELLINI with Caramelized Onions, Mushrooms, and Spinach
I was browsing my @pinterest supper board, and saw this recipe that I'd never made, and decided to give it a go! today I'm sharing it with you, so that you might also get to enjoy this Creamy Spinach and Mushroom Tortellini with Caramelized Onions
Original recipe:
Links*:
Cast Iron skillet:
What You'll Need:
For the caramelized Onions
- 2 tablespoons light olive oil (vegetable oil works, too)
- 2 large yellow onions
- 1/4 tsp salt
For the creamy pasta sauce
- 1 tablespoon olive oil
- 8 oz mushrooms, sliced (I used button mushrooms)
- 8 oz fresh spinach (I used baby spinach)
- 1 cup heavy cream
- 1/4 tsp salt
- 9 oz tortellini (I used 5-cheese tortellini, refrigerated)
- fresh cracked black pepper for serving
What You'll Do:
Caramelizing the onions (this can be done a day or 2 in advance):
1. thinly slice the onions
2. preheat 2 tablespoons of oil on medium-high heat in a large skillet (cast iron is best, but a heavy pan would work)
3. add sliced onions and cook on high heat for about 10 minutes, stirring constantly!
4. reduce heat to medium, add a pinch of salt, and continue stirring the onions for 10 more minutes
5. reduce heat to low, and continue stirring the onions for 10 more minutes (you can relax a little bit on the stirring, but watch them closely, so they don't stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes
6. remove the onions from the skillet onto a plate, and set aside
Making the creamy sauce, with the mushrooms and spinach:
1. heat 1 tablespoon of oil in the same skillet we did the onions, over medium heat
2. add the sliced mushrooms, add a pinch of salt, and cook mushrooms for about 5 minutes, stirring occasionally, until mushrooms are soft and slightly golden
3. when you add the mushrooms to the skillet, start a pot of water heating up, to bring it to a boil (for our tortellini!)
4. gradually add the spinach to the skillet; stir on low heat just until spinach starts to wilt
5. add the caramelized onions back into the skillet, along with the 1 cup of heavy cream and ¼ teaspoon salt; stir and allow to come to a simmer; keep stirring and allow it to simmer for a couple of minutes
6. once your water is boiling, cook the tortellini according to the directions on the package; drain and add to the cream sauce (if you need time between finish your cream sauce and cooking your tortellini, just turn the heat off of the cream sauce and put a lid on it, until you are ready to add the tortellini)
7. gently stir the tortellini into the cream sauce; serve and garnish with freshly cracked black pepper
8. Enjoy!
*DISCLOSURE: The links below may be affiliate links. I might receive a small commission, if you choose to make a purchase, via the links. However, there is no extra cost to you :)
#creamypasta #tortellini #pinterestrecipe
Mushroom Cream Sauce Recipe with Tortellini
Mushroom Cream Sauce Recipe with Tortellini
Mushroom Cream Sauce Recipe with Cream, Butter,fresh Mushrooms and three Cheese Tortellini.This Cream Sauce Recipe is easy, simple und quick.
INGREDIENTS:
350gr.tortelini
50gr.butter
200gr.fresh mushrooms
2 onions (chopped)
150ml.white wine (dry)
250ml.cream
150gr.cheese (regato)
pepper/salt
2 tablespoon parsley (chopped)
Creamy Mushroom Spinach Pasta With Caramelized Onions
#creamy #mushroom #spinach #pasta #with #caramelized #onions #recipe #cooking #foodie #foryou #sugar&soul
Ingredients
1 tablespoon olive oil
3 onions medium or large, sliced
1/4 teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon olive oil
10 oz mushrooms , sliced (I used shiitake)
6 oz spinach
8 oz fettuccine
2/3 cup heavy cream
1/3 cup milk
1 cup Parmesan cheese shredded
1/4 teaspoon salt
Instructions
How to caramelize onions:
1. Heat 1 tablespoon olive oil on high heat in a large skillet, when oil is heated, add sliced onions and cook on high heat for about 10 minutes, constantly stirring with spatula. The onions should start to brown, but without burning (a couple of onions may be burnt here and there, but overall they should not be charred).
2. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add just a pinch of salt over onions.
3. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. Total you should have cooked onions for 30 minutes.
4. Remove from heat and sprinkle onions with a small amount of balsamic vinegar to deglaze the pan. Using spatula, mix the onions, scraping the bottom of the pan and coating onions with a pinch of balsamic vinegar you just added. Remove caramelized onions to a plate
How to cook mushrooms and spinach:
1. Heat 1 tablespoon olive oil in the same skillet, and add sliced mushrooms (I used shiitake with stems removed, you can use any small sized mushrooms). Add just a pinch of salt.
2. Reduce heat to medium-low and cook mushrooms covered for about 20 minutes, occasionally stirring.
3. NOTE: if you use other mushrooms (not shiitake) the cooking time will be much shorter, only about 5 minutes. Shiitake mushrooms need longer times to cook. If you use regular button mushroom – cook them for only about 5 minutes until they soften.
4. Add caramelized onions back to the skillet with cooked mushrooms. Add 3 cups of fresh spinach and stir on low heat just until spinach wilts.
Cook pasta:
1. Cook pasta according to package instructions. Drain.
Make cream sauce:
1. Add heavy cream and milk to he mushroom-onions-spinach mixture and bring to a quick boil.
2. Immediately add shredded Parmesan cheese and 1/4 teaspoon salt and reduce heat to simmer (low boiling point). Keep stirring to melt the cheese.
3. Add cooked and drained pasta to the creamy sauce, stir to coat on low heat for about 5-10 minutes until Parmesan cheese melts completely and starts to coat pasta as well.
4. Serve on warm plates (warmed in the oven) as is, or with more parmesan cheese sprinkled on top.
Creamy Garlic Mushroom Pasta | EASIEST METHOD!
Who doesn't love garlic and mushrooms? This creamy garlic mushroom pasta is a super easy and quick recipe to make for a delicious weeknight meal. Lots of sliced garlic and mushrooms flavor the Pecorino Romano cream sauce to make the ultimate comforting pasta dish. Any substantial pasta like fettuccine, pappardelle, or rigatoni can be used. I hope you enjoy this garlic mushroom cream sauce pasta recipe!
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