Tag Archives: Mushrooms

Chicken Lettuce Wraps


1/4 cup Black Bean Garlic sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon freshly grated ginger
2 teaspoons Sriracha, or more, to taste
2 cloves garlic, minced
1 tablespoon olive oil
1 pound ground chicken
½ lb mushrooms, diced
1 (8-ounce) can whole water chestnuts, drained and diced
4 green onions, thinly sliced
1 head butter lettuce
Rice Sticks, for serving (fried)

In a small bowl stir together black bean garlic sauce, soy sauce, rice vinegar, ginger, Shiracha and garlic.

Heat olive oil in a large skillet or wok over medium/high heat.  Cook chicken until lightly browned, about 3-5 minutes.

Add the sauce and mushrooms, cook for 1-2 minutes.  Add water chestnuts and green onions, cooking another 1-2 minutes.

Serve with butter lettuce leaves and rice sticks.

Yield: 4 Servings

Smothered Pork Chops


Pork with a side of pork; yes please!  These Smothered Pork Chops have a delicious bacon infused sauce with sliced onions and mushrooms.  This is one of those fancy looking meals that you could entertain with that actually comes together quickly and easily.  Once everything is in the pan simmering, you have time to clean up dishes and have a clean kitchen at dinnertime.  Well, that’s at least what I did while the Smothered Pork Chops were simmering away.  Anything to save some clean up time after dinner.  You could serve sweet potatoes or acorn squash alongside to make Smothered Pork Chops a fall favorite.


3 Slices Bacon, sliced
2 Tablespoons Flour
2 Cups Chicken Broth
2 Tablespoons Olive Oil, divided
4 Boneless Pork Chops
Kosher Salt and Freshly Ground Black Pepper
1 Large Onion, thinly sliced
8 oz White Mushrooms, sliced
2 Cloves Garlic, minced
1 teaspoon Italian Seasoning


Cook bacon in a large sauce pan over medium heat until browned, about 5 minutes.  Remove bacon with a slotted spoon and reserve on a paper towel lined plate.

Sprinkle flour over the bacon grease over medium/high heat and whisk to combine.  Cook until lightly browned.  Whisk in chicken broth, bring to a bubble and turn off the heat.

In a large pot, heat 1 Tablespoon olive oil.  Season the pork chops on both sides with salt and pepper.  Add to the pot and brown on both sides, about 6 minutes total.  Reserve on a plate.

Add 1 Tablespoon olive oil to the pot and heat over medium heat.  Add onion, mushrooms and 1/4 teaspoon salt.  Cook until softened, about 5 minutes.  Add garlic and Italian seasoning.  Return the pork chops to the skillet, along with any juices from the plate.  Cover with the onion and mushroom mixture.  Pour the sauce over the pork chops.  Reduce heat to low, cover and simmer until the pork chops are cooked, about 25-30 minutes depending on the thickness of the pork chops.

Once the pork chops are cooked, reserve on a plate and lightly tent with foil.

Add the bacon to the pot and increase heat to medium/high to thicken sauce.

Serve pork chops with the onion and mushroom sauce on top.


Yield: 4 Servings

-Recipe adapted from Cook’s Illustrated Magazine-

Unstuffed Peppers


1 Cup Brown Rice
Salt and Pepper
1 Tablespoon Olive Oil
1 lb Ground Chicken or Beef
1 Onion, thinly sliced
1 Clove Garlic, minced
2 Green Bell Peppers, chopped
1 Zucchini, grated
8 oz Mushrooms, sliced
10 Leaves Fresh Basil
15 oz Marinara Sauce
2 Cups Colby Jack Cheese, shredded


Add the rice, 2 1/2 cups water, salt and pepper to a medium sized saucepan.  Bring to a bubble, reduce heat and simmer until rice is soft, about 45 minutes.

While the rice is cooking, heat the olive oil in a skillet over medium-high heat, add the ground chicken or beef and cook until browned.  Add the onion, garlic and peppers.  Cook, stirring often until softened, about 5 minutes.

Stir in the zucchini, mushrooms, basil and marinara sauce.  Bring to a bubble, reduce heat and simmer until slightly thickened.

Stir in the rice and season to taste with salt and pepper.  Top with cheese.


Yield: 6 Servings

Chicken Fricassee

I’ve been watching a lot of America’s Test Kitchen and trying out some of their recipes.  This one looked amazing, so I just had to try it.  It was certainly impressive and something to make for company.  You can enjoy the rest of the bottle of wine with dinner too!

1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Chicken Breasts (boneless/skinless)
Salt & Pepper
1 lb Mushrooms, sliced
1 Onion, chopped
1/4 cup White Wine
1 Garlic Clove, finely grated
1 Tablespoon Flour
1 1/2 Cups Low-Sodium Chicken Broth
1/3 Cup Sour Cream
1 Egg Yolk
2 teaspoons Lemon Juice
1/2 teaspoon Nutmeg
2 teaspoons Chopped Tarragon



Heat the butter and olive oil in a skillet over medium-high heat.  Pat the chicken breasts dry with a paper towel then season with salt and pepper.  Brown the chicken breasts, about 4 minutes on each side.  Reserve on a plate.

Add the mushrooms, onions, and wine.  Cook for 8-10 minutes to soften.  Stir in the garlic and flour, cooking for 1 minute.  Add the chicken broth and bring to a bubble.  Return the chicken to the skillet along with any juices from the plate, cover and turn heat to medium.  Simmer for 5-10 minutes to fully cook the chicken.  The chicken should be at about 160°F.  Remove the chicken to a plate and cover with foil.

Measure out 1/2 cup of the sauce into a bowl.  Whisk the sour cream and egg yolk into the bowl.  Pour back into the skillet and stir to combine.  Stir in the lemon juice, nutmeg and tarragon.

Serve chicken with the mushroom sauce on top.


Serves: 4

-Recipe from America’s Test Kitchen-

Butternut Squash Quinotto

Quinotto is the quinoa equivalent of risotto.  Since risotto is one of my favorite foods, I thought I would give this a try.  It turned out to be delicious and the roasted squash gave this dish a wonderful flavor… nothing beats out risotto, but this is a close second!


2 Tablespoons Extra Virgin Olive Oil
1 lb Butternut Squash, peeled & cubed
Salt & Pepper
1/2 Cup Uncooked Quinoa, rinsed
A Handful of Cilantro, chopped
1 Carrot, grated
5 White Mushrooms, sliced
2 Garlic Cloves, finely grated
1 small onion, shopped
1 1/2 Cups Vegetable or Chicken Stock


Preheat oven to 350°F.  Place the butternut squash on a baking sheet.   Drizzle with 1 Tablespoon olive oil and season with salt & pepper and about 1 Tablespoon cilantro.  Toss to combine.  Roast in oven for 30 minutes, or until tender and lightly browned.

Cook the quinoa.  A rice cooker works well or you can cook it on the stovetop.  Add the quinoa along with 1 cup of water to a saucepan, bring to a boil, reduce heat and simmer for about 20 minutes or until the liquid is absorbed.  For a rice cooker, add the quinoa along with 1 cup water and turn on.

Heat the remaining 1 Tablespoon of olive oil to a sauté pan over medium high heat.  Add the garlic and onion, cooking for a couple minutes to soften the onion.  Add the mushrooms, remaining cilantro and 1/2 cup stock.  Cover and simmer for about 5-7 minutes, or until the liquid is absorbed.

Mix the grated carrot into the cooked quinoa.  Stir the quinoa and remaining stock into the veggies in the sauté pan.  Fold in the squash.  Cover and simmer a few more minutes to let the remaining liquid absorb.


Serves: 4 as main dish

-Recipe adapted from FitSugar -

Mushroom and Barley Soup

This is certainly a recipe for mushroom lovers!  It’s a wonderful blend of mushrooms, onions, barley and don’t forget the bacon.  This recipe is adapted from a Rachael Ray recipe.

1 Ounce Dried Shiitake Mushrooms
1 Quart Chicken Stock
3 Cups Water
3 Tablespoons Extra Virgin Olive Oil
1/3 lb Thick Cut Peppered Bacon (about 4 slices), chopped into 1/4-inch pieces
3/4 lb White Button Mushrooms, quartered or sliced
1 Bay Leaf, fresh or dried
2 Medium Onions, chopped
4 Cloves Garlic, finely grated
Salt and Pepper
1 Tablespoons Dried Sage
1 Sprig Rosemary, finely chopped (or 1 Tablespoon dried)
1 (15 oz) Can Diced Fire Roasted Tomatoes
1 Cup Pearl Barley
1 Bunch Salad Savoy or Kale, leaves stripped from stems
Freshly Grated Nutmeg, to taste 


To a medium pot, add the dried mushrooms, chicken stock and water.  Bring to a boil over high heat, then reduce to a gentle simmer.  Let this simmer while you prepare the rest of the soup.


Heat the olive oil in a large soup pot over medium high heat.  Add the bacon and cook until it begins to crisp up, about 3 minutes.  Add the mushrooms and bay leaf, cooking until the mushrooms start to brown, about 8-10 minutes.  Add the onions and garlic and cook until softened, about 5 minutes.  Season with salt, pepper, sage and rosemary and pour in the diced tomatoes.


Remove the dried mushrooms from the stock.  They should be softened by now.  Chop them and add them to the soup pot.  Pour in all the stock except for the very last bit since any mushroom grit will be at the bottom of the pot.


Stir in the barley, salad savoy/kale and nutmeg.  Bring to a bubble, cover and reduce to a simmer.  Cook until the barley is soft, about 20 minutes.

Serves: 4-6