Chicken Soup With Portobello Mushrooms And Red Wine Recipes

CHICKEN SOUP WITH PORTOBELLO MUSHROOMS AND RED WINE

Steps:

• In a large soup pot, heat the olive oil.
• Sauté the chicken 4 to 5 minutes or until no longer pink.
• Add the mushrooms, onion and red pepper; sauté another 5 minutes.
• Add the wine and cook, stirring, for 3 minutes.
• Add the stewed tomatoes and their juice, basil, rosemary, thyme, salt, black pepper, bay leaf and stock; simmer for 10 minutes.
• Remove the bay leaf.
• Stir in the parsley and serve immediately.

PORTABELLA MUSHROOM SOUP

Steps:

• Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
• Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
• Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
• Simmer, partially covered, for about 10 minutes.
• Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
• Return the pureed soup to the pan and add the cream.
• Cook over low heat until just heated through, but do not boil.
• Adjust seasonings if necessary, and serve garnished with parsley.

ITALIAN CHICKEN STOUP WITH PORCINI, PORTOBELLO AND PEPPERS

Steps:

• Char the pepper on a gas burner or under the broiler with the oven door slightly ajar to allow steam to escape. Place the evenly charred pepper in a bowl, cover and cool. Peel and seed the pepper, and then chop.
• Meanwhile, place the dried mushrooms in a small pot with the chicken stock and bring to a boil. Reduce the heat and simmer a few minutes to soften mushrooms. Once tender, turn off the heat.
• While the dried mushrooms are softening up, heat the EVOO in a Dutch oven over medium-high heat. Add the pancetta and brown 2 minutes. Add the portobello mushrooms and brown until dark, 8 to 10 minutes. Add the onions, garlic, chile pepper, rosemary and bay leaf. Season with some salt and pepper and cook to soften, 10 minutes. Add the tomato paste and stir 1 minute. Add the wine and stir. Add the porcini mushrooms and their stock, all but the last few spoonfuls, as grit may have settled here. Add 3 cups water, the stewed tomatoes, chicken and chopped roasted red peppers. Bring to a low boil, and simmer 15 minutes. Cool and store for a make-ahead meal. Reheat over medium heat, adding water if necessary to thin.
• Serve in shallow bowls. Top with the shaved pecorino and parsley, and bread for mopping.

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW

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

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.