Double Mushroom Chicken Recipes

DOUBLE-CRUST CHICKEN AND MUSHROOM PIE

Steps:

• Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
• Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
• Preheat oven to 375 degrees, with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
• Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
• Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough.
• Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.

CREAM OF MUSHROOM CHICKEN

Steps:

• In a large saucepan, melt the butter/margarine. Add the soup, water and milk. Stir together over medium heat. Add the onion, salt and pepper and bring all to a boil.
• When mixture starts boiling, add the chicken meat and simmer all together until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve!

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

Steps:

• Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
• Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
• Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
• Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
• Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.

DOUBLE MUSHROOM CHICKEN

Steps:

• Preheat oven to 375°F.
• In a nonstick saucepan over medium heat, sauté garlic in olive oil. Add mushrooms. Add cornstarch-chicken broth mixture, salt and pepper and bring to a boil, stirring constantly. Remove from heat. Set aside.
• Rinse chicken pieces. Pat dry. Set aside on parchment paper placed in a large pan.
• Lightly run cold water through porcini mushrooms and drain well. Place them on paper towels and pat until absolutely dry. (Air-dry for a while.) Cut any large pieces by hand. Put them in a food processor. Process well. Add bread crumbs. Process until mixture becomes crumb-like.
• Combine mayonnaise, mustard, 1 1/2 teaspoons paprika and curry powder. Coat chicken pieces, returning the coated pieces to the pan. Sprinkle with mushroom crumbs and additional paprika to give colour.
• Place chicken, uncovered, in oven. After 20 to 25 minutes, baste with half the mushroom sauce. After another 30 minutes add remaining sauce. Do not overcook chicken. Depending on the size of the chicken pieces, chicken should be cooked for about an hour and then checked.

DOUBLE MUSHROOM RISOTTO

Steps:

• Place the dried porcini in a bowl and pour the warm water over. Let stand until softened, about 10 minutes.
• Meanwhile, heat the oil over medium heat in a 6 to 8-quart pressure cooker. Add the onions and cook until tender, about 5 minutes. Add the shiitake mushrooms and cook, stirring frequently, until crisp-tender, about 5 minutes.
• Scoop the dried mushrooms out of the soaking liquid with your fingers, reserving the liquid. Rinse and coarsely chop the mushrooms. Strain the soaking liquid through a layer of paper towel. Add the chopped mushrooms to the pan along with the rice and stir to coat. Add the wine and cook until absorbed, about 30 seconds.
• Add the reserved soaking liquid, the broth and salt and close the pressure cooker lid. Place the slow cooker over high heat until the pressure is up to high and the valve begins to rattle, and then reduce the heat to medium-low (pressure will still be up, but not as high). Cook for 8 minutes, and then remove from the heat. Allow the pressure to come down on its own and once it has, remove the lid.
• Stir in the Parmesan and butter. Pass additional Parmesan and a peppermill at the table, if you like.

QUICK MUSHROOM CHICKEN

Steps:

• Heat the oil in a 10-inch skillet over medium-high heat.
• Add the chicken and cook for 10 minutes until it's well browned on both sides. Remove the chicken and set aside, add the mushrooms to the skillet and fry for 2 minutes.
• Stir the soup, water and mustard into the skillet. Heat to a boil, then return the chicken to the skillet and reduce the heat to low.
• Cover and cook for 5 minutes or until the chicken is cooked through, taste and season with the black pepper.
• Add the parsley and mix into the sauce.