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Posts Tagged ‘mushrooms’

by Caitlin Saniga

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

Mushrooms always reduce in size when they cook. This recipe could easily be doubled for larger portions or for larger parties.

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by Caitlin Saniga

Grilled cheese with mushrooms and sun-dried tomatoes

What does one do when the grocery store gods mark mushrooms and muenster cheese on sale? One stocks up on pumpernickel bread, grabs sun-dried tomatoes from the pantry and makes grilled cheese.

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by Caitlin Saniga

Curry-mushroom pate

This winter, I’ve been really into my food processor. What vegetable, bean, herb or nut can I grind down to a smooth puree and use as a spread, dip or sauce next? This time it was mushrooms and walnuts with Indian flavors.

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by Caitlin Saniga

Pasta with mushrooms and bacon

This is my idea of a hearty winter dish. Mushrooms, bacon, sauteed yellow onions and Parmesan cheese all rank high on my list of favorite comfort food ingredients.

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by Caitlin Saniga

Tomato-mushroom soup

I like that just a few ingredients dress up this simple tomato soup. The original recipe called for 1/4 teaspoon of sugar to be added, but I prefer a more acidic tomato soup, so I cut the sugar and added fresh lemon juice. Tweak as you wish.


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by Caitlin Saniga

Roasted mushrooms with parsley and pine nuts

This is a simple dish that manages to add lots of depth to a meal. Pair it with a roast or use it to top toast.

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by Caitlin Saniga

Balsamic chicken and mushrooms

For a romantic meal for two, serve the chicken over rice (There should be plenty of sauce!), add a salad of mixed greens with balsamic vinaigrette, and sip some white wine.

  • 2 skinless, boneless, thin-sliced chicken breast filets
  • salt and pepper
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 pound white mushrooms, wiped clean and sliced
  • 1/4 cup dark balsamic vinegar
  • 1/2 cup chicken broth
  • 1 bay leaf
  • 1/4 teaspoon dried thyme
  • 1 tablespoon butter, chopped into pieces
  • thyme sprigs, for garnish

Season the chicken with salt and pepper. Place the flour in a bowl and season with more salt and pepper. Dredge the chicken breasts in the flour mixture.

Heat the oil in a skillet over medium-high heat. Add the chicken and saute until nicely browned on one side, about 3 minutes. Turn the chicken breasts. Scatter the garlic and mushrooms over top. Continue frying, shaking the skillet and stirring the mushrooms. Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium-low heat for 10 minutes, turning occasionally.

Transfer the chicken to a warm serving platter, and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium heat for about 5 minutes. Swirl in the butter and discard the bay leaf. Pour the mushrooms and sauce over the chicken, garnish with thyme sprigs, and serve.

Makes 2 servings.

Recipe adapted from: a recipe that appeared in The Roanoke Times from Elizabeth Merian

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