Hello, my name is Kevin and I am a mushroom fanatic! This weekend I came across one of my favorite local seasonal items, chanterelle mushrooms, and I picked some up immediately even though they weren't on my meal plan. While I was thinking about what to do with them, my one criteria was that it be something on the lighter side as I had recently eaten way too much pumpkin pie. I almost always start my mushrooms dishes of by sauteing them with some onions and garlic until they are nice and golden brown and slightly caramelized and good. From there you can go any number of ways but I thought that I would go with turning it into a mushroom sauce and serving it over a chicken breast. I added some thyme, a splash of white wine, and some chicken stock to turn it into a sauce which I finished off with a touch of cream. To keep the meal on the healthier side I served it on a bed of wild rice with onions, celery and carrots and to that I added some steamed spinach for something green. The chicken and chanterelles dinner was nice and easy to make and it turned out great! The chanterelles mushroom sauce was so tasty and it was definitely the star of the show. Though the wild rice was tasty by itself, the excess mushroom sauce dripped onto it and the spinach infusing them both with even more flavour! What a great way to enjoy the seasonal chanterelle mushrooms!
Chicken and Chanterelles on Spinach and Wild Rice
(makes 2 servings)Printable Recipe
Ingredients:
1 tablespoon oil
1 tablespoon butter
2 chicken breasts (skinless and boneless)
salt and pepper to taste
1 onion (diced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1/2 pound chanterelles (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 tablespoons heavy cream
1 tablespoon parsley (chopped)
1 tablespoon oil
1 tablespoon butter
2 chicken breasts (skinless and boneless)
salt and pepper to taste
1 onion (diced)
2 cloves garlic (chopped)
1 teaspoon thyme (chopped)
1/2 pound chanterelles (cleaned and sliced)
salt and pepper to taste
1/4 cup white wine
1/4 cup chicken stock
2 tablespoons heavy cream
1 tablespoon parsley (chopped)
Directions:
1. Heat the oil and melt the butter in a pan.
2. Season the chicken with salt and pepper.
3. Saute the chicken in the pan until cooked and golden brown, about 5-7 minutes per side depending on thickness, and set aside.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10-15 minutes.
7. Add the white wine and deglaze the pan.
8. Add the stock and simmer to reduce to half, about 10 minutes.
9. Remove from heat and stir in the cream and parsley.
10. Pour the mushroom sauce over the chicken.
1. Heat the oil and melt the butter in a pan.
2. Season the chicken with salt and pepper.
3. Saute the chicken in the pan until cooked and golden brown, about 5-7 minutes per side depending on thickness, and set aside.
4. Add the onion and saute until tender, about 3-5 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the mushrooms, salt and pepper and saute until the mushrooms are golden brown, about 10-15 minutes.
7. Add the white wine and deglaze the pan.
8. Add the stock and simmer to reduce to half, about 10 minutes.
9. Remove from heat and stir in the cream and parsley.
10. Pour the mushroom sauce over the chicken.
Wild Rice
(makes 2 servings)Ingredients:
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 bay leaf
2 cups chicken stock
salt and pepper to taste
1 teaspoon oil
1 tablespoon oil
1 clove garlic (chopped)
1 small onion (chopped)
1 carrot (chopped)
1 rib celery (chopped)
1 cup wild rice
1 bay leaf
2 cups chicken stock
salt and pepper to taste
1 teaspoon oil
Directions:
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the wild rice, bay leaf, chicken stock, salt and pepper and bring to a boil.
4. Simmer covered until the rice is al dente, about 50 minutes.
1. Heat the oil in a pan.
2. Add the garlic, onion, carrot, and celery and saute until tender, about 5 minutes.
3. Add the wild rice, bay leaf, chicken stock, salt and pepper and bring to a boil.
4. Simmer covered until the rice is al dente, about 50 minutes.
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Wild Mushrooms Sauteed in Butter, Sherry and Lemon
Mushroom and Leek Wild Rice Salad
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