Category Archives: mushrooms

Creamy Mushroom Herb Chicken

Standard

Absolutely loved this recipe from cafedelites. Just cooked it tonight but haven’t managed to snap a picture. Here’s the recipe! I made up as I went but this recipe is the base of the outcome of my dinner tonight. I added in brown mushrooms which this recipe doesn’t call actually call for. My helper also sprinkled her homemade red chilli flakes into her portion and it was awesome. We paired this with spaghetti! Really yummy.

Creamy Herb Chicken
Servings: 4 people
Calories: 176 kcal
Author: Karina
Ingredients
For The Chicken:
  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season
  • For The Sauce:
    • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
    • 1 teaspoon fresh chopped parsley
    • 1/2 teaspoon each of dried thyme and dried rosemary
    • 1 cup milk (or half and half)*
    • Salt and freshly ground black pepper , to taste
    • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
    Instructions
    1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
    2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
    3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
    4. Stir in milk (or cream); season with salt and pepper, to taste.
    5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
    6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
    Advertisements

    Dried Oysters with Black Moss (Ho See Fatt Choy)

    Standard

    I’ve loved this dish since young but have only had it during Chinese New Year. This year, I decided to be adventurous and cooked two dishes, and this was one of them. I cooked this and it was wildly popular at my family’s gathering! Got the recipe from thewoksoflife.com.

    • 12 dried oysters
    • 1 ounce of dried moss (fat choy)
    • 12 large dried shiitake mushrooms (not all families add this, so they’re completely optional!)
    • 1 teaspoon organic chicken base or 2 ounces of chicken fat
    • 1 tablespoon canola or vegetable oil
    • 5 slices ginger, ¼-inch thick and smashed with a cleaver
    • 2 scallions, white portions smashed with a cleaver and green portions cut into 2-inch pieces
    • 1 tablespoon Shaoxing wine
    • 2 cups chicken stock
    • 1/2 teaspoon sugar
    • 1 tablespoon soy sauce
    • 1 tablespoon oyster sauce
    • 1 small head of baby romaine lettuce or iceberg lettuce

    1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off. Set aside.

    2. Soak the black moss in cold water for 15 minutes. Swish it around a bit to loosen any dirt or particles. Remove by hand and discard the water. Repeat the process once more before transferring the moss to a colander to drain.

    3. Soak the dried mushrooms in hot water for at least 90 minutes. You may need to soak them longer if the mushrooms are large and meaty. Soaking overnight is recommended. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water. Cut off the stems and discard them.

    4. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy. A clay pot or earthen pot is nice for stewing and presentation! If not using the chicken fat, heat the pot over medium high heat. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).

    5. Add the mushrooms, and stir fry for another minute.

    6. Add the oysters and continue stir-frying for another minute. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.

    7. Stir everything together. Next, add the fat choy and gently stir it in without breaking it up, so it’s submerged in the liquid. Cover, reduce the heat to medium low, and let simmer for 20 minutes.

    8. Line a large deep serving plate with hand-torn romaine or iceberg lettuce or you can carefully work in fresh stir-fried lettuce to the bottom of your clay or earthen cooking pot and serve it right in the vessel. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce. Try to place the dried oysters and mushrooms on the top where they are visible, and serve hot!

    Braised Pork Belly with Mushrooms and Eggs

    Standard

    I got this recipe from one of my favourite cooking sites.. noobcook.com!

    INGREDIENTS:

    • 8 dried Chinese mushrooms
    • 4 eggs
    • 1 tbsp cooking oil
    • 500 grams pork belly
    • 1.5 tbsp dark soy sauce
    • 800 ml water add water (a little at a time) whenever the stew is drying out
    • spring onions or coriander garnishing
    • 1-2 piece of fried beancurd (tau kwa/豆干) quartered

    (A) Aromatics and Seasonings

    • 1.5 tbsp dark soy sauce
    • 1 cinnamon stick (桂皮)
    • 1 star anise (八角)
    • 4 cloves (丁香)
    • 1/2 tsp Chinese 5-spice powder (五香粉)
    • 1.5 bulbs garlic separated into individual cloves (no need to peel)
    • 1 tsp rock sugar optional; omit if you don’t like the stew sweet
    • dashes of white pepper powder to taste

    DIRECTIONS:

    1. Prep mushrooms. Soak dry mushrooms in small bowl of hot water until puffy, then drain water. Squeeze out the water from mushrooms and trim away stems. Set aside the mushroom caps.
    2. Prepare 80% cooked hard boiled eggs. To do that, place eggs in saucepan of cold water (enough water to cover eggs one layer). Bring to a boil for about 2 minutes, turn off the stove and cover with lid for about 7 minutes (for 100% hard boiled eggs, it’s about 10 minutes). Rinse the eggs with cold water until eggs are cooled. Peel when cool enough to handle. Set aside.
    3. Brown the meat. Heat oil in casserole (wok, claypot or deep pot). Brown pork belly on both sides on medium heat. Add 1.5 tbsp dark soy sauce on both sides of browned pork belly.
    4. Make the stew. In a large stew pot, add water, aromatics (A) and mushrooms. Bring to a boil, then lower heat to a simmer (with lid partially closed) for about an hour, or until the meat is tender.
    5. Add protein and serve. During the last 10 minutes of simmering, add eggs and tau kwa. To serve, slice pork belly to smaller, bite-sized pieces. Serve with rice or steamed buns. Garnish with spring onions or coriander.

    Some personal notes:

    • I used lean pork as well.
    • I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
    • I used the water from soaking the mushrooms instead of just plain water.

    Hungarian Mushroom Soup

    Standard

    Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.

    Ingredients

    Directions

    • Prep 15 m

    • Cook 35 m

    • Ready In 50 m                                   Serves 6

    1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
    2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
    3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

    creamy garlic herb mushroom spaghetti

    Standard

    And here’s the second recipe I tried. 

    Author: Pinch of Yum

    Serves: 4 huge servings

    Ingredients

    • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
    • 4 tablespoons butter, divided
    • 3 cloves garlic, minced, divided
    • 16 ounces fresh mushrooms, sliced
    • 2 tablespoons flour (or whole wheat flour)
    • 1 teaspoon herbes de provence
    • 1½ cups milk
    • salt and pepper to taste
    • 3 tablespoons olive oil
    • additional ¼ cup water, broth, milk or cream (optional)
    • ¼ cup fresh parsley (more to taste)

    Instructions

    1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
    2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
    3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
    4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

    Recipe by Pinch of Yum at http://pinchofyum.com/creamy-garlic-herb-mushroom-spaghetti

    Pasta with Mushrooms and Prosciutto

    Standard

    Cooked more this week and found 2 gems of mushroom pastas. Here’s the first one:

    Ingredients

    4 SERVINGS

    • ¼ cup plus 2 tablespoons olive oil
    • 2 ounces thinly sliced prosciutto (about 6 slices)
    • 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
    • 2 medium shallots, finely chopped
    • 1 teaspoon thyme leaves, plus more for serving
    • Kosher salt, freshly ground pepper
    • 1 cup chicken stock or low-sodium chicken broth
    • 12 ounces pappardelle or fettuccine
    • ⅓ cup heavy cream
    • 2 tablespoons unsalted butter

    Preparation

    Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium. Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.

    Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes. Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes. Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.

    Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid. Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes. Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.

    Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.

    From: http://www.bonappetit.com/recipe/pasta-with-mushrooms-and-prosciutto

    Truffle Miso Fettuccine with Seared Scallops

    Standard

    This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen

    I added in Chinese style pan fried prawns because they’re my favourite type of prawns. 

    Ingredients:

    1. 250g San Remo Fettuccine

    2. 1 tbsp black truffle paste

    3. 6-8 large scallops

    4. 200g Swiss Brown mushrooms (halved)

    5. 3 tbsp olive oil

    6. 2 shallots (minced)

    7. 1 tbsp butter

    8. Splash of white wine (optional)

    9. 120ml cooking cream

    10. 1 tbsp white miso (mixed with 1 tbsp of hot water)

    11. 2½ tsp salt

    12. Salt & pepper to taste

    13. 2 tbsp chopped parsley

    14. 1 tsp truffle oil

    Steps:

    1. Season scallops with a drizzle of olive oil, salt and pepper

    2. Sear on high heat a minute on each side, until golden brown. Set aside

    3. Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente

    4. In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over

    5. When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter

    6. Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away

    7. Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat

    8. Add the cooked Fettuccine and toss

    9. Plate pasta and add seared scallops on top

    10. Garnish with chopped parsley and a drizzle of truffle oil