Good Dinner Mrs Mellen

Tag: Mushrooms

• 

  Chicken, Mushroom and Wine Casserole 

  Posted at 1:18 pm by Good Dinner Mrs Mellen

  May 20th

  

  Chicken, Mushroom and Wine Casserole 

  I love make ahead meals that can be easily heated to have a home cooked meal quickly. Many a Sunday you will find me in the kitchen cooking meals for the coming week. And what could be tastier than a chicken, mushroom and white wine casserole fragrantly flavored with fresh thyme. The chicken tender separating from the bone without even using a nice. Serve over Arborio rice enjoying  as you  dip crusty fresh bread into the wine sauce.

  3 pounds split chicken breast

  salt and pepper

  2 tablespoons olive oil

  8 ounce slice mushrooms

  1 leek, thinly slice, white part only

  1 shallot, chopped

  2 cloves, chopped

  1 cup wine

  2 cup chicken broth

  2 sprigs fresh parsley, chopped

  1 dry bay leaf, crushed

  2 springs fresh thyme, finely chopped

  Heat oven to 350F. Salt and pepper chicken. In a casserole pan, I use a Le Creuset casserole, heat olive oil. Add chicken breasts cooking on each side until lightly browned. Remove from pan and place on a dish. To casserole pan add mushrooms, leeks, shallot and garlic. Cook for 5minutes while stirring or until all the juices are gone. Add wine, chicken broth, parsley, bay leaf and thyme. Remove  casserole from stove and place in over baking for 30 minutes. Garnish with more thyme.

  Serve over Arborio rice.

  Enjoy!

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  Posted in Casserole, Chicken, family meals, Food, Good Dinner Mrs Mellen, Hearty Meal, Main Meal | Tagged chicken. casserole, easy, le creuset, Mushrooms, wine
• 

  Chicken with Wine and Mushroom

  Posted at 7:13 pm by Good Dinner Mrs Mellen

  Dec 26th

  

  Growing up I was fortunate to have a wonderful cook for a mother. My mother is one of those intuitive cooks who effortlessly just knows how to marry spices for the most flavorful food. I learned how to cook watching my mother in her kitchen making her magic from cooking to baking. A solitary cook my favorite time to cook is when I am alone in my kitchen channelling my mother remembering my special time spent with her so long ago. 

  One my favorite chicken recipes from my mother is chicken paired wine and mushrooms. Chicken is very versatile capturing flavor from the ingredient you add. I especially like rosemary added to chicken releasing a flavorful aroma to the sauce. After cooking in the over for an hour and half the flavors are perfectly combine with the chicken so tender breaking away from the bone. 

  Chicken with Wine and Mushroom 

  4 lbs. cut up chicken, 8 pieces

  2 tablespoon olive oil

  8 oz slice mushrooms

  1 shallot, chopped

  4 cloves garlic, minced

  8 oz. slice mushroom. I like to use baby portobello

  1/4 cup flour

  2 cups white wine

  2 cups chicken broth, low salt

  2 teaspoon dried rosemary, crushed

  1 teaspoon salt

  1/2 teaspoon pepper

  Preheat oven to 350F. Heat oil in pan. Brown chicken in large sautéing pan or frying pan about 10 minutes on each side. Remove as pieces brown placing on a paper towel cover plate. Drain oil from pan leaving just one tablespoon. Add shallot and garlic sautéing until translucent do not brown. Add mushrooms cooking for another 5 minutes. Place chicken in dutch over, top with shallot, garlic and mushrooms. Sprinkle with rosemary, salt and pepper. Set aside why making sauce. In sautéing pan add flour to drippings cooking to combine for a few minutes. Add wine and chicken broth bringing to a boil. Lower heat simmer until thick. Remove from heat pour over sauce over Chicken.  Bake for 1hour and 30 minutes. I like to serve over 1 lb. fettuccine tossed with olive oil or you can try egg noddles, rice, couscous. Saves 4-6.

  Enjoy! 

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  Posted in Chicken, Easy recipes, Good Dinner Mrs Mellen, Main Dish, Main Meal | Tagged Chicken, chicken stew, family meal, Mushrooms, wine

• Easy sauteed fresh vegetables

  Posted at 2:17 pm by Good Dinner Mrs Mellen

  Jul 26th

  

  Eat your vegetables your Mom always said and she was right!  Veggies are so good tasting as well as good for you.  Low in calories, fat, no salt, cholesterol or sugar. I love to just saute fresh seasonal veggies for a dinner.  I just serve over greens, polenta, farro or any whole grain.  I wonderful healthy satisfying meal.

  Sauteed Fresh Vegetables over Greens

  2 tablespoons olive oil

  2 cloves garlic, minced

  1 large shallot, chopped

  Two red peppers, chopped

  8 oz fresh sliced mushrooms,  I like baby portabella

  1 cup sliced grape tomatoes

  1 can chick peas, drained and rinsed

  2 teaspoon capers

  1/4 cup sliced kalamata olives

  1/4 teaspoon pepper

  2 tablespoon fresh basil, chopped

  Fresh greens, I used a combination of kale and baby spinach

  Heat olive oil in medium saute pan over medium heat.  Add garlic cooking for about 2 minutes. Don’t brown garlic as it will become bitter.  Add shallots continuing to cook for another 1 minutes. Next add the red peppers and mushrooms cooking for about 5 minutes. Gently combine tomatoes stirring for another 2 minutes.  Add capers, olives, pepper and basil cooking for a few minutes.  Place veggie mixture on top of greens.

  Enjoy!

   

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  Posted in Farm Fresh Produce, Good Dinner Mrs Mellen, Healthy, light dinner, vegan, Vegetables, Vegetarian, Weeknight dinner | Tagged Mushrooms, olive, peppers, tomatoes

• Tuscan White Bean Soup with Murshooms and Fennel

  Posted at 4:48 am by Good Dinner Mrs Mellen

  Jan 6th

  

  Growing up of Italian heritage I have wonderful memories of my mother making all kinds of soup with beans, white beans, black beans, lentils, all different varieties. My mother taught me to layer my soups, you could say marry the different ingredients that just compliment each other for a deliciously flavorful satisfying soup. When I wanted to make a vegetarian white bean soup I added fennel and mushrooms to compliment the beans, shallots and garlic for flavor, plus giving more substance to the soup making it a nice light meal. This soup is perfect for a cold winter day, filling and warming!

  Tuscan White Bean Soup with Mushroom and Fennel
  2 tablespoon olive oil
  2 shallots, chopped
  4 cloves garlic, chopped
  1/2 bulb fennel, chopped
  8 oz white button mushrooms, chopped
  1 sage leaf
  3 (15-ounce) cans cannellini beans drained and rinsed
  4 cups low-sodium vegetable broth
  1/2 cup dry white wine
  1 vegetable bullion cube
  1 cup water
  1/2 teaspoon freshly ground black pepper
  6 slices french baguette
  Extra olive oil, for drizzling

  Place a medium, heavy soup pot over medium heat. Add olive oil, garlic and shallot. Cook, stirring occasionally, until they are softened, about 5 minutes. Add fennel and mushrooms cook for an additional 5 minutes. Add the sage and beans: stir to combine. Add the stock, wine, vegetable bullion cube and water bring the mixture to a simmer.  Continue to simmer for 20 minutes.  Keep warm, covered, over very low heat.
  Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.

  Enjoy!

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  Posted in Uncategorized | Tagged Fennel, Mushrooms, Soup, Tuscan White Bean Soup, White Bean

• Croissant Breakfast Casserole with Mushrooms and Asparagus

  Posted at 6:15 pm by Good Dinner Mrs Mellen

  Dec 7th

  

  This sinfully rich Croissant Breakfast Casserole is a family favorite. A wonderful brunch star especially perfect for Christmas morning as it is assembled the night before.

  8 plain croissants

  2 tablespoon butter

  2 cups sliced fresh mushrooms

  1/4 cup sliced green onion

  2 cups chopped asparagus

  8 eggs

  2 cups half and half

  2 teaspoon french thyme

  1 teaspoon pepper

  2 cup shredded Swiss cheese

  2 cup shredded mozzarella cheese

  1/2 cup Parmesan cheese

  Split croissants in half and place bottoms cut side up in one layer in a rectangular casserole.

  Melt butter in a fry pan.

  Saute mushrooms, green onion and asparagus until tender and liquid has evaporated.

  Set aside.

  Beat together eggs and half and half.

  Pour half over croissants, layer mushroom mixture and cheeses on top, then pour over remaining liquid.

  Position croissant tops over the bottoms, cut side down.

  Let stand over night in the refrigerator.

  Bake at 350*F for 25 to 30 minutes or until set.

  Position croissant tops over the bottoms, cut side down.

  Let stand over night in the refrigerator.

  Bake at 350*F for 25 to 30 minutes or until set.

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  Posted in Uncategorized | Tagged Brunch, Christmas, Croissant, Make ahead, Mushrooms

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