Best 4 Baby And Big Bella Mushroom And Chicken Stew Recipes

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW

Steps:

• Preheat a large pot over high heat.
• Add in 2 tablespoons olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown.
• Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 tablespoons olive oil.
• Season the chicken with salt and pepper; then sprinkle it with the flour.
• Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper.
• Continue to cook 5 minutes, stirring frequently.
• Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot.
• Simmer for about 10 minutes.
• Add in the peas and parsley; simmer 1 minute.
• Discard the bay leaf; serve with warm crusty bread.

BABY AND BIG BELLA MUSHROOM AND CHICKEN STEW

Steps:

• Preheat a large sauce pot over high heat. Add 2 tablespoons of the EVOO (twice around the pan). Add the portobello and cremini mushrooms and cook, stirring every now and then, for 5 to 6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate, return the sauce pot to the heat, and add 2 more tablespoons of EVOO.
• Season the chicken with salt and pepper, then sprinkle it with the flour. Add the chicken to the pot and cook for 3 to 4 minutes, then add the onions, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook for 5 minutes, stirring frequently. Add the wine, cook for 1 minute, then add the chicken stock, bring it up to a simmer, and return the mushrooms to the sauce pot. Simmer for about 10 minutes. Add the peas and parsley and simmer for 1 minute more. Fish out the bay leaf and discard. Serve the stew with some crusty bread.

CHICKEN BREASTS WITH PORTABELLA MUSHROOMS

Steps:

• Preheat oven to 425°F.
• Mix together bread crumbs and Parmesan cheese in a shallow dish.
• In a small bowl, beat egg.
• Dip chicken in egg and then breadcrumb mixture.
• Place chicken in baking dish sprayed with nonstick cooking spray.
• Heat olive oil over medium high heat in skillet. Add shallot and saute until soft.
• Add mushrooms, parsley, and pepper and cook about 5 minutes, turning once.
• Top chicken with mushroom mixture evenly divided over each piece. Place mozzarella slice evenly over each piece.
• Bake at 425F for 20 minutes or until juices run clear from chicken.

BOURBON AND BABY BELLA MUSHROOM SAUCE

Steps:

• Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
• Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
• Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.