Find out how to incorporate this ingredient into your menu to make meals even tastier
Mushrooms are true nutritional treasures, full of health benefits. Rich in fiber, B vitamins and minerals such as selenium, zinc and iron, they strengthen the immune system and promote cardiovascular health.
In addition to their nutritional properties, mushrooms provide an explosion of flavor to meals, intensifying aromas and textures. Whether in risottos, salads or as a filling, its culinary versatility transforms simple dishes into memorable gastronomic experiences.
With this in mind, we have put together some mushroom recipes to surprise your family. Watch!
Pasta with chicken and mushrooms
ingredients
- 500 g of fettuccine
- 400 g chicken breast cut into strips
- 200 g of Mushrooms of Paris sliced
- 1 onion chopped
- 3 cloves garlic, minced
- 1 cup cream
- 1/2 cup chicken broth
- 1/2 cup grated parmesan
- 2 tablespoons of olive oil
- 2 tablespoons butter
- Salt and ground black pepper to taste
- Waterfall
Preparation method
Fill a pan with water and bring to a boil over medium heat. Then add the salt and the pasta. Cook until the dough is al dente. Drain and reserve. In a large skillet, heat the olive oil and 1 tablespoon butter over medium-high heat. Add the chicken and season with salt and pepper. Cook until golden brown. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of butter. Saute the onion until soft and add the garlic, cooking for a further 1-2 minutes. Add the sliced mushrooms to the pan and cook until golden brown. Pour the Chicken broth into the pan and bring to the boil. Reduce the heat to medium and add the chicken back to the pan. Pour the cream into the mixture and mix well. Cook for a few more minutes until the chicken is cooked and the sauce is slightly thickened.
Add the grated parmesan to the sauce, stirring until completely absorbed. Stir the cooked fettuccine into the sauce in the pan, making sure the pasta is completely covered in the sauce. Cook a few more minutes so that the fettuccine absorbs the flavors and serve.
Mushroom bruschetta
ingredients
- 1 Italian bread
- 300 g Parisian and shiitake mushrooms, cleaned and sliced
- 2 cloves garlic, minced
- 1 onion chopped
- Olive oil, salt and ground black pepper to taste
- Fresh basil leaves to decorate
Preparation method
Start by cutting the Italian bread into slices about 1.5 cm thick. Arrange the bread slices on a baking tray and drizzle with olive oil. Place in a preheated oven at 180°C for about 7 minutes or until lightly golden and crispy.
While the bread bakes, heat a drizzle of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until golden. Add the sliced mushrooms to the pan. Cook for about 5 minutes, stirring occasionally, until the mushrooms are golden and have released most of their water. Season the mushrooms with salt and black pepper. Reserve.
Remove the bread slices from the oven. Arrange a generous portion of the mushroom mixture on each slice and garnish each bruschetta with fresh basil leaves. Before serving, drizzle a drizzle of olive oil.
Chicken, carrot and mushroom stew
ingredients
- 500 g of breast cut the chicken into cubes
- 2 carrots, peeled and cut into cubes
- 200 g of sliced Parisian mushrooms
- 1 onion chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 branch of thyme
- 1 liter of chicken broth
- 1/2 glass of white wine
- 2 tablespoons of olive oil
- Salt and ground black pepper to taste
Preparation method
In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and brown them on all sides. Season with salt and pepper. Add the onion and garlic to the pan and sauté until golden and aromatic. Pour the white wine into the pan, stirring and scraping up any browned bits from the bottom.
Add the carrots, mushrooms, bay leaf and thyme sprig to the pan. Mix well and pour in the chicken broth. Make sure the liquid covers all the ingredients. Bring the stew to a boil, then reduce the heat to medium-low. Cover the pan and cook for about 30 minutes or until the chicken is cooked through and the vegetables are soft.
Check the seasoning and adjust as needed. Remove the bay leaf and serve, garnished with thyme sprigs.
Shimeji risotto
ingredients
- 1 cup arborio rice tea
- 200 g of shimeji mushrooms
- 1 onion chopped
- 2 cloves garlic, minced
- 1/2 glass of dry white wine
- 4 cups vegetable broth
- 2 tablespoons of olive oil
- 1/2 cup grated parmesan
- Salt and ground black pepper to taste
- Chopped fresh parsley for garnish
Preparation method
Heat the vegetable broth in a pan and keep warm over low heat. In another pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent. Add the mushrooms and cook for 5 minutes, stirring occasionally. add tree rice into the pan and mix well so that all the grains are coated with oil. Pour in the white wine and mix until it is absorbed by the rice.
Begin adding the vegetable broth, one ladle at a time, stirring constantly. Continue this process until the rice is cooked. al dente. Season with salt and pepper. Then add the grated parmesan. Top with chopped fresh parsley before serving.
Chicken with shiitake and soy sauce
ingredients
- 500 g chicken breasts cut into strips
- 200 g sliced shiitake mushrooms
- 1 onion cut into thin slices
- 3 cloves garlic, minced
- 1 tablespoon of fresh ginger grated
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons sake
- Chopped chives to decorate
- Oil to taste
Preparation method
In a small bowl, whisk together soy sauce, sesame oil, honey, rice vinegar, and sake. Reserve. In a large skillet, heat a little oil over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pan and set aside.
In the same pan, if necessary, add a little more oil. Fry the onion until soft and add the garlic and ginger, cooking for a further 2 minutes. Add the shiitake mushrooms in the pan and cook them for about 5 minutes, until they are golden. Return the chicken to the pan and pour the prepared sauce over the ingredients. Then cook for a few more minutes until the chicken is completely cooked and the sauce has reduced and caramelised. Adjust seasoning as needed.
Tip: if you prefer, add more honey for a sweet touch or more soy sauce for a savory flavor. Serve chicken with shiitake over cooked rice, topped with extra sauce and sprinkled with chopped green onions.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
