Tag Archives: portabellos

Mushroom Ragout over Creamy Polenta

I have never tasted this one, but I love mushrooms and The Chef billed this recipe as “insane.” I’m assuming he means “insanely good” rather than Charlie Sheen insane, however I would totally enjoy it either way.

BTdubs, “ragout” just means “main dish stew.” The French always manage to make things sound so complicated.

1 cup shallots, halved and thinly sliced
3 garlic cloves, minced
4 tbsp olive oil
2 8 oz pkgs sliced baby portabello mushrooms (you can use button also if you prefer)
2 3.5 oz pkgs fresh shiitake mushrooms, stemmed and sliced
1 ⁄2 cup port wine
1 cup chicken broth
1 ⁄4 cup fresh flat-leaf parsley, chopped
4 tbsp butter
11⁄2 tbsp fresh thyme leaves
3 ⁄4 tsp salt
1 ⁄2 tsp pepper
freshly shaved Parmesan cheese
fresh thyme sprigs for garnish
Creamy Polenta

  1. Sauté shallots and garlic in hot oil in a large skillet over medium heat for 2 minutes.
  2. Increase heat to medium-high, add mushrooms, and cook, stirring constantly, 4 to 5 minutes. Stir in wine; cook 2 minutes.
  3. Stir in broth and next 5 ingredients. Reduce heat to low, and simmer 5 minutes or until slightly thickened.
  4. Serve over Creamy Polenta with shaved Parmesan cheese. Garnish with thyme sprigs if desired.


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Filed under French food, Main Course, Soups, Veggies

Chicken Portobello Lasagna

I added a can of diced, drained tomatoes because I’m a tomato slut. Optional.

1  (10-oz.) package frozen chopped spinach, thawed
1  tablespoon  butter
3  (6-oz.) boneless, skinless chicken breasts, diced
1  (8-oz.) package sliced fresh baby portobello mushrooms
1  (10 3/4-oz.) can reduced-fat cream of mushroom soup
1  (8-oz.) container reduced-fat sour cream
1/2  teaspoon  pepper
1/4  teaspoon  salt
1  (8-oz.) block 2% reduced-fat sharp Cheddar cheese, shredded
6  no-boil lasagna noodles
3  tablespoons  grated Parmesan cheese

  1. Preheat oven to 350°. Drain spinach well, pressing between paper towels.
  2. Melt butter in a large Dutch oven over medium-high heat; add chicken and mushrooms, and sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in spinach, soup, and next 3 ingredients; fold in cheese.
  3. Spoon one-fourth of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
  4. Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly. Let stand 10 minutes before serving.

From MyRecipes.com.

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Filed under Comfort food, Italian food, Main Course, Pasta