Tag-Archive for » mushrooms «
I have a recipe for a more traditional chicken marsala, that we enjoy but thought I would play around a bit the other night and came up with this one. It turned out really well and whilst I probably still prefer the more traditional recipe this make a nice change. I made this for just 2 of us but the sauce ingredients would make enough for 3 people and would probably stretch to 4 servings if you do not like things very sauce as we do. I served ours over wild rice and asparagus so we enjoyed the extra sauce over the rice.
If you have been keeping up with the progress of my beautif
ul handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Olive oil
2-4 Chicken breasts (see note above on servings)
Sauce
2-3 Tablespoons butter
300g Mushrooms, sliced
3 Green onions, sliced thinly
1/2 Cup Marsala wine
11/2 Teaspoons chicken stock granules
1 Cup water
1/2 Lemon, juice of
1/2 Cup cream
1 Tablespoon basil, chopped finely
1 Tablespoon cornflour
Pepper to taste
Parsley to sprinkle over (optional)
Method
1. Heat a little olive oil in a fry pan add chicken breasts, cook until browned on both sides about 6-8 Min’s a side, remove and set to one side. (It is not to important to cook chicken all the way through as it is added back to the pan at the end, so it will finish cooking then.)
2. Wipe pan clean, melt butter in same pan, add mushrooms, cook stirring a couple of times for 5 Min’s, add green onions, cook a further 2 Min’s.
3. Add marsala, stock, water and lemon juice, stir to combine, add cream and basil, stir again until combined.
4. Mix a little water with the cornflour, add to sauce stir until mixture thickens, season with pepper.
5. Return chicken to pan, simmer gently until chicken is heated through.
To Serve: Slice chicken breasts thickly, arrange on plate and spoon sauce over, sprinkle with parsley if desired.
All photos taken by me unless otherwise stated.
This is a super simple steak recipe and the end result is delicious. I tagged this one to make for a recipe game that I play and it turned out really well. I used portabella mushrooms as I love them and they have been in the store at the moment and since we do not get them often I thought I would use them in this recipe. I served ours over creamy polenta as recommended by the chef, topped with the steak and mushrooms it was a delicious dinner. To read more reviews on this recipe or to view more photos please click here.
If you have been keepin
g up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards and Mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
800g Porterhouse steaks (4 x 200 grams trimmed)
400g Mushrooms (a mixture of oyster and cup was recommended, thickly sliced)
3 Teaspoons chives (finely chopped)
Red Wine Marinade
1 Garlic clove (crushed or minced)
2 Tablespoons balsamic vinegar
6 Fresh thyme sprigs (small)
1/2 Cup red wine (Lambrusco recommended)
2 Tablespoons olive oil
Salt and pepper (season to taste)
Method
1. Make red wine marinade – combine all ingredients in a ceramic dish. Season with salt and pepper.
2. Add steaks to marinade and turn to coat. Cover and refrigerate for 2 hours or overnight, if time permits.
3. Preheat barbecue grill on medium high heat. Remove steaks from marinade, reserving marinade.
4. Barbecue steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Remove from heat and cover and stand for 3 to 5 minutes.
5. Meanwhile, pour marinade into a frying pan over medium high heat. Bring to the boil, reduce heat to medium.
6. Add mushrooms and cook for 5 to 7 minutes or until tender.
7. Remove from heat and add chives and season with salt and pepper.
Place steaks on serving plates and spoon mushroom sauce over the steak or serve on the side.
All photos taken by me unless otherwise stated.
