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Room for shrooms

  • Published at 06:10 pm August 2nd, 2017
Room for shrooms
If you like mushrooms, then you are in for a treat today. I love mushrooms. They are not only easy to cook but very healthy too. Today I am sharing two mushroom recipes – one is a main and the other can be served as a starter. This pan fried chicken with mushroom cream sauce is very versatile. You can serve this sauce with beef or fish too. The stuffed mushroom, you can prep well ahead of time and just bake them, right before you serve.

Stuffed mushrooms


10 large fresh button mushroom 1 clove of garlic, minced 2 tbsp onion, minced 2 tbsp of bread crumbs 3 tbsp parmesan cheese, grated 1 tsp mixed dry herbs 2 tbsp butter 2 tbsp olive oil 1/3 cup mozzarella cheese Salt and pepper to taste


Remove the stems from the mushrooms and chop them finely. In a pan, heat the butter. Add the onion and garlic. Saute until they are soft. Now add the chopped mushroom stems. Sprinkle the dried herbs, salt and pepper to taste. Once the water is evaporated take it off the heat and let it cool. Once cooled mix, the parmesan cheese and bread crumbs with it. Preheat oven to 350°F/190°C. Brush the mushrooms with olive oil and sprinkle salt and pepper over them. Fill the mushrooms with the prepared the stuffing. Top with grated parmesan cheese and bake for 30 to 35 minutes. The mushrooms will be soft and the cheese on top will be turn beautifully golden. Serve hot.

Pan fried chicken with Mushroom cream sauce



For the chicken: 2 chicken breasts 1/2 tsp paprika 1/2 tsp garlic powder 1 tsp thyme 1/2 tsp black pepper 2 tbsp olive oil Salt to taste For the mushroom cream sauce: 3 cups of fresh or 1 cup canned button mushrooms, sliced thinly 2 tbsp butter 1 tbsp olive oil 2 tbsp minced garlic 1 tbsp minced onion 1 tbsp flour 2 tbsp Worcestershire sauce 1 cup chicken or beef stock 1/2 cup cream or full fat milk Salt and pepper to taste


Slice each chicken breast into two thin slices. Mix the dry ingredients for the chicken in a small bowl. Brush one tablespoon oil on the chicken. Now sprinkle the spice rub to coat. Heat one tablespoon oil in a frying pan over high heat. Add the chicken pieces and fry until one side is brown and cooked. Flip it and cook the other side. As the chicken pieces are sliced thinly it won't take more than five minutes to cook through. Once cooked, take the chicken out of the pan and keep warm. In the same pan, add the olive oil and butter. Add the garlic and onion. Saute for one minute. Add the mushrooms and sprinkle a little salt. If you are using fresh mushrooms, let the mushrooms wilt and release water, then keep cooking until this water has evaporated. With canned mushrooms, just fry to coat them well in the butter. Add the Worcestershire sauce and cook for two minutes. Sprinkle the flour and cook for one minute. Now add the stock and let it come to a boil. Sprinkle the pepper. Now add the milk or cream. Mix it well and let it thicken. If it seems too thick, add a little more cream or milk. Taste the sauce and adjust the seasoning. To serve, place the chicken in a serving dish and top it off with the sauce. Serve with your favourite salted vegetable on the side.