Got Mushrooms?
Shopping at Elwood Thompson’s, I spied their mushroom collection, and bought crimini and shiitake varieties. “You have chicken at home,” I heard in my head, and so it would be.
Mushroom Chicken
- Chicken Breast
- Olive oil, butter
- Salt, Pepper
- Mushrooms, chopped
- One-half Sweet Onion
- One clove garlic
- Sun dried tomatoes, chopped
- Mushroom broth
- Marsala Wine
I first cooked the chicken with no coating in a mixture of olive oil and butter. Next, i added the onions, after turning the chicken once. I stirred them around in the pan, using medium-high heat. I then added the tomatoes and mushrooms, chopped. I then turned the chicken again, on top of the mushrooms and onions, and then poured-in marsala wine, and covered the pan.
The wine reduced while I made other things.
Once it was “gone,” I deglazed with mushroom broth, and reduced the “sauce.”
Asparagus
I parboiled the asparagus for 3 minutes in boiling water, then put the spears in a glass container with balsamic vinegar. I later hot-sautéed them in olive oil, with garlic, right before service, with salt and pepper.
Marscapone Potatoes
Yukon gold potatoes make excellent mashers; they are naturally creamy, and not too starchy. In this recipe, I riced the boiled potatoes, added salt, a little hot cooking water, and marscapone cheese. This sweet, Italian cream cheese is smooth and decadent. I also added one large clove of garlic to the mixture, then kept it warm in a metal bowl over hot water while I prepared other things.
This is a common trio of things I make, and everything turned out great.
I garnished the plate with grated parmesan cheese.