Mushroom and Lemon Chicken with Rice

A one pot meal that will be sure to impress! This meal is a hearty comfort food with hints of bright spring flavours. Something for the whole family to enjoy.

          

Prep time: 15 minutes                

Cook time: 50 minutes

Serves: 4

 

Ingredients

  • 6 bone-in, chicken thighs
  • 1/4 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1/2 lb (8 oz) mushrooms sliced, white button and/or shiitake
  • 1/4 cup (60 mL) white wine
  • 2 cups (500 mL) chicken broth
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 cup (250 mL) rice
  • 1 tsp (5 mL) salt
  • 1/2 tsp (2 mL) black pepper
  • 1/4 cup (60 mL) fresh parsley

 

Directions

  1. Preheat oven to 375°F (190°C). Season chicken with salt (1/4 tsp), pepper (1/4 tsp) and garlic powder. Heat oil in a large oven safe skillet over medium heat. Place chicken thighs, skin side down, in the heated skillet and cook for 7 minutes or until skin is crispy and golden brown. Transfer to a plate.
  2. Add onions, garlic, and mushrooms to the same large skillet and cook for 3 minutes or until tender. Add white wine to deglaze the pan, scraping up all the brown bits. Cook for 30 seconds. Mix in chicken broth, lemon juice, rice, salt (1 tsp), and pepper (1/2 tsp). Place chicken thighs on top of the rice, skin facing up. Cover and bake for 40 minutes or until the chicken is cooked through. Garnish with fresh parsley and enjoy!

Mushroom Farro Risotto

Prep time: 20 minutes
Cook time: 45 minutes     
Servings: 4

 

Ingredients

  • 1 tsp (5 mL) vegetable oil
  • 1 small onion, diced
  • 2 cups (500 mL) sliced hearty mushrooms (crimini, portobella and shiitake)
  • 1/4 tsp (1 mL) black pepper
  • 1 tsp (5 mL) dried thyme
  • 1/4 cup (60 mL) white wine
  • 1 cup (250 mL) farro
  • 2 cloves garlic, minced
  • 3 cups (750 mL) sodium reduced chicken broth
  • 1/2 cup (125 mL) frozen peas
  • 1/4 cup (60 mL) shredded parmesan cheese
  • 1/4 cup (60 mL) chopped fresh parsley

 

Directions

  1. Heat oil in a large pot over medium heat. Stir in onions, mushrooms, pepper, and thyme. Cook for 3 minutes. Pour in wine to deglaze the pot, cook stirring for 30 seconds. Stir in farro and garlic, cook for 1 minute.
  2. Stir in broth and bring to a boil. Reduce heat to medium-low, cover, and cook for 30 minutes or until the farro is tender.
  3. Remove lid, stir in frozen peas and continue cooking and stirring for 8 minutes, uncovered, until desired thickness has been reached.
  4. Remove from heat, stir in parmesan cheese and garnish with fresh parsley.

 

 

 

Mushroom Lasagna

Skillet Mushroom Lasagna

Recipe courtesy of Sweetsugarbean.

Serves: 4 | Prep time: 30 minutes | Total time: 45 minutes

Ingredients

6 lasagna noodles (about 2 inches wide)
1 Tbsp butter
1 lb cremini mushrooms, sliced
1 clove garlic, minced
5 cups assorted baby greens such as spinach, kale, chard, arugula
1/4 teaspoon each salt and pepper
3 Tbsp all-purpose flour
3 Tbsp butter
2 cups milk
1 cup shredded mozzarella cheese
2/3 cups extra-smooth ricotta cheese
1 Tbsp Dijon mustard
pinch cayenne pepper
pinch nutmeg
1/4 cup grated Parmesan cheese
canola oil for greasing skillet

Directions

  1. In large saucepan of boiling salted water, cook the noodles for 2 minutes less than package instructions for al dente; drain.
  2. While the noodles are cooking, in a 10-inch cast iron skillet, heat the butter over medium-high heat. Cook the mushrooms and garlic, stirring occasionally, until softened and almost no liquid remains, about 7 minutes. Add the baby greens, and cook, stirring occasionally until they begin to wilt, about 2 minutes. Scrape into a bowl. Stir in the salt and pepper.
  3. In a small saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 2 minutes. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until thickened, about 8 minutes. Add 3/4 cup of the mozzarella, the ricotta, mustard, cayenne pepper and nutmeg. Stir constantly until the cheese is melted. Remove from the heat.
  4. Wipe out the cast iron skillet after you cook the mushrooms and greens and give it a little greasing with canola oil. . Pour 1/2 cup of the sauce into bottom of the skillet. Arrange 3 of the noodles over top, you may need to trim the ends to fit skillet. Top with half of the mushroom mixture. Spoon half of the remaining sauce over top. Arrange remaining noodles, perpendicular to bottom noodles, over top. Top with the remaining mushroom mixture, sauce and mozzarella. Sprinkle with Parmesan cheese. 5. Bake in 400°F oven until mozzarella is melted and sauce is bubbly, about 1015 minutes. Broil until the top is golden brown, about 3 minutes. Let stand for 5 minutes before serving.
Mushroom Pork Dumpling Mushroom Broth

Pork Mushroom Dumplings in Mushroom Broth

Recipe courtesy of The Yum Yum Factor.

Serves: 8-10

Pork Mushroom Dumplings

Ingredients

2 cups napa cabbage, finely shredded
1/2 tsp plus 1/2 tsp kosher salt
1 tbls grated ginger
1/4 cup finely chopped Chinese chives or green onion
1/2 cup ground pork
1/2 cup ground white button mushrooms (whizzed in a mini food processor or hand chop finely)
1/8th tsp pepper
1/4 cup chicken stock or water
1.5 tbls soy sauce
1 tbls shoaxing wine (omit if you can’t find it)
1 tbls canola oil
1.5 tbls sesame oil
31-35 wonton wrappers (about 3.5” round wrappers are best)

Directions

  1. Put some parchment on a baking tray.
  2. Toss the cabbage with 1/2 tsp salt and set aside for 15 minutes to draw out excess moisture. Drain the cabbage in a strainer, rinse with water and squeeze out all the water. You should be left with about 1/2 cup of cabbage.
  3. Add the ginger, chives, pork and mushrooms and mix until combined. In another small bowl, mix 1/2 tsp salt, pepper, sesame oil, stock, soy sauce, shoaxing wine and canola oil and fold into the meat/mushroom mixture until incorporated. You should have about 2 cups of fillings.
  4. Lay out your wrappers and spoon about 1/2 tbls of filling on each one. (if your wrappers are larger or smaller than 3.5”, you will have to adjust slightly)
  5. Dip your finger in water and moisten around the outer edge of the wrapper before you fold in half.
  6. You can hand pleat the dumplings, you can use a dumpling mold to crimp it or you can use a fork to seal the edges of the dumpling. Set aside on the parchment lined tray until they are all done.
  7. If you are not making the dish right away, cover the tray of dumplings with plastic wrap and store in the fridge for a few hours.
  8. You can also throw them in the freezer, on the tray and after they are hard, put them in a freezer bag for later. When cooking from frozen, just drop them in the water straight from the freezer.
  9. Bring a large pot of water to a light simmer and then add your first batch of dumplings – don’t over crowd the pot. When they float to the top, after 5-8 minutes, they are done so remove with a slotted spoon and place a few of them in each shallow soup bowl.

Mushroom Broth

Ingredients

  • 20 grams of wood ear mushrooms (use dried shiitake if you can’t find wood ear mushrooms)
  • 2 litres of mushroom broth or chicken broth ( two 900ml boxes of broth)
  • 10 crimini mushrooms, thinly sliced
  • 3 tbls grated ginger
  • 4 green onions, thinly sliced
  • 2 tbls light soy sauce
  • 3 tsp black vinegar
  • 100 grams enoki mushrooms

Directions

  1. Soak the wood ear mushrooms for about 10 minutes in hot tap water.
  2. Drain the mushrooms through a strainer, keep the liquid and set aside.
  3. Combine the crimini mushrooms, the strained soaking liquid, the mushroom broth, ginger, green onion, soy sauce and black vinegar in a pot.
  4. Bring to a boil, reduce heat and simmer for 15 minutes. Add in the enoki mushrooms after ten minutes.

 

To Finish:

Top the dumplings that you have put in the shallow bowls with Mushroom Broth, sliced scallions and a sprinkle of togarashi and serve.

Grilled Mushroom Quesadillas

Grilled Mushroom Quesadillas

Recipe courtesy of The Cookie Writer.

Serves: 2 | Prep: 10 minutes | Cook Time: 20 minutes | Total: 30 minutes

Ingredients

1 lb mushrooms (I used a mix of button, mini bella, and portobello), halved (if using portobello, make sure it is chopped roughly the same size as the other mushrooms for even cooking!)
1 large jalapeno, sliced into rings (optional)
2 tbsp. balsamic vinegar
1 tbsp. olive oil + more for greasing
3 garlic cloves, minced
Salt and pepper
1 1/2 – 2 cups shredded sharp cheese (Cheddar, Monterrey Jack, etc.)
4 (8 – 10 inch) flour tortillas

Directions

  1. Prepare propane grill by heating three burners over medium-high heat.
  2. While BBQ is heating, slice mushrooms. Combine jalapenos, vinegar, oil, garlic, salt, and pepper into a large mixing bowl.
  3. Add mushrooms and toss until well combined! You can also prepare this mix a day in advance.
  4. Adjust burners to medium heat (looking for 400F-425F.) Lightly oil grill.
  5. Pour mushrooms onto grill, taking care not to lose anything between the bars (looking at you, jalapenos!)
  6. Cover and cook for 5 minutes, trying to maintain 400F-425F temperature. Flip mushrooms and cook for another 5-10 minutes, or until browned to your liking (I like seeing how far I can go without burning them!)
  7. Move to a bowl.
  8. Lower heat to medium-low (350F)
  9. Brush one side of each tortilla with some oil.
  10. Place two, oil-side-down, onto grill. Quickly top each evenly with mushroom mixture and cheese. Top with remaining tortillas, oil-side-up.
  11. Cover and cook for about 3 minutes. Flip and cook for a few more minutes (keep an eye on them or you may end up with some char like I did!)
  12. Remove from heat, slice, and serve with your favourite toppings!