Baby And Big Bella Mushroom And Chicken Stew Recipes

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BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW



Baby and Big Bella Mushroom and Chicken Stew image

Make and share this Baby and Big Bella Mushroom and Chicken Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 57m

Yield 4 serving(s)

Number Of Ingredients 18

4 tablespoons extra virgin olive oil
2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced
1 (10 ounce) container cremini mushrooms, brushed clean and cut into quarters
4 boneless skinless chicken breast halves, cut into bite-size pieces
salt
fresh ground black pepper
1/4 cup all-purpose flour
1 large yellow onion, chopped
4 garlic cloves, minced
4 medium red potatoes, thinly sliced
1 medium carrot, thinly sliced
1 celery rib, with greens, thinly sliced
1 bay leaf
1 tablespoon fresh thyme leave, chopped
3/4 cup dry white wine
1 quart chicken stock
1 cup frozen peas
1 cup fresh flat leaf parsley, chopped

Steps:

  • Preheat a large pot over high heat.
  • Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
  • Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
  • Season the chicken with salt and pepper; then sprinkle it with the flour.
  • Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
  • Continue to cook 5 minutes, stirring frequently.
  • Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
  • Simmer for about 10 minutes.
  • Add in the peas and parsley; simmer 1 minute.
  • Discard the bay leaf; serve with warm crusty bread.

Nutrition Facts : Calories 642.1, Fat 18.7, SaturatedFat 3.2, Cholesterol 75.6, Sodium 510.9, Carbohydrate 67.1, Fiber 8.2, Sugar 12.9, Protein 44.1

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW



Baby and Big Bella Mushroom and Chicken Stew image

Yield 4 servings

Number Of Ingredients 18

4 tablespoons extra-virgin olive oil (EVOO)
2 portobello mushroom caps, black gills scraped with a spoon, cut in half, and then thinly sliced
1 10-ounce container cremini (baby portobello) mushrooms, brushed clean and cut into quarters
4 boneless, skinless chicken breast halves cut into bite-size pieces
Salt and freshly ground black pepper
1/4 cup all-purpose flour (3 rounded tablespoonfuls)
1 large yellow onion, chopped
4 garlic cloves, chopped
4 medium red bliss potatoes, thinly sliced
1 medium carrot, peeled and thinly sliced
1 celery rib with greens, thinly sliced
1 bay leaf, fresh or dried
1 tablespoon fresh thyme leaves, chopped (from 4 sprigs)
3/4 cup dry white wine
1 quart chicken stock or broth
1 cup frozen peas
1 cup fresh flat-leaf parsley leaves (a few generous handfuls), chopped
Crusty, farmhouse-style bread

Steps:

  • Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.
  • Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot. Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.

CHICKEN BREASTS WITH PORTABELLA MUSHROOMS



Chicken Breasts With Portabella Mushrooms image

Make and share this Chicken Breasts With Portabella Mushrooms recipe from Food.com.

Provided by noway

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

2 boneless skinless chicken breasts, halved
1/4 cup seasoned bread crumbs
1/4 cup parmesan cheese, freshly grated
1 egg, beaten
1 small shallot, chopped
1 tablespoon olive oil
2 portabella mushrooms, sliced
1 tablespoon parsley, chopped
1/4 teaspoon black pepper
4 slices mozzarella cheese

Steps:

  • Preheat oven to 425°F.
  • Mix together bread crumbs and Parmesan cheese in a shallow dish.
  • In a small bowl, beat egg.
  • Dip chicken in egg and then breadcrumb mixture.
  • Place chicken in baking dish sprayed with nonstick cooking spray.
  • Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
  • Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
  • Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
  • Bake at 425F for 20 minutes or until juices run clear from chicken.

Nutrition Facts : Calories 269.8, Fat 14.1, SaturatedFat 6, Cholesterol 115.5, Sodium 468.2, Carbohydrate 9, Fiber 1.1, Sugar 1.6, Protein 26.2

BOURBON AND BABY BELLA MUSHROOM SAUCE



Bourbon and Baby Bella Mushroom Sauce image

Sweet and savory sauce with baby bella mushrooms. Easy and delicious with beef, chicken, or pork.

Provided by Big Poppa T

Time 35m

Yield 8

Number Of Ingredients 12

⅓ cup bourbon (such as Maker's Mark®)
¼ cup low-sodium soy sauce
3 tablespoons packed brown sugar
2 teaspoons Worcestershire sauce
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon ground black pepper
1 tablespoon clarified butter (ghee), or more as needed
1 ½ pounds baby bella mushrooms, sliced
2 small shallots, sliced, or to taste
1 cup heavy cream
salt to taste

Steps:

  • Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
  • Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
  • Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 12.1 g, Cholesterol 44.9 mg, Fat 12.8 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 7.9 g, Sodium 298.2 mg, Sugar 6.9 g

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