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mushroom

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Chicken Breast with Mushroom Sauce

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CHICKEN BREAST WITH MUSHROOM SAUCE

Chicken breast with mushroom sauce served on black rice is an easy and smooth dish for mushroom lovers. Plus, the healthy properties of black rice are extraordinary! Look at that nice black n white rice dish! This precious black rice turns into dark shades of purple when done right. Not only is it super healthy rice, but it’s also just so pretty on a plate and contrasts perfectly with any cream sauce. This Chicken breast with mushroom sauce is a shout-out to any mushroom lover out there. I personally disliked mushrooms as a kid. I believe it was mostly the squeaky texture that repulsed me. Today, strangely all the stuff I used to dislike as a kid are some of my favourites; like olives, strong cheeses, mushrooms, fish, etc. Strange how our taste develops into something completely different. Black Rice I like to explore more variations of rice, flour and pasta types.…

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Main Meals

Fried Wild Mushrooms on Creamy Broccoli Linguine

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wild mushroom broccoli pasta

The Rovello mushroom (red pine mushroom or saffron milk cap mushroom) I had to present to you the #1, the ultimate, the prestigious, the favorite mushroom from Catalonia, Spain; the famous Rovello mushroom. Called whether Red pine mushrooms or saffron milk cap in english those pinkish/brownish, earthy, meaty mushroom are simply irresistible! Catalans like to go by themselves in the woods to pick them up from september to novembre, it’s kind of a seasonal event. Although you can find them also at the market around Catalonia in the fall, with mountains of other types of mushrooms, but this one, the rovello, is their favorite. The mushrooms are abundant in northern Spain, in the red pines forest and the Basques and Catalans (both located north of Spain) are big fan of mushrooms, their gastronomy is filled with them, although, strangely in the rest of Spain, they are not so popular. Lucky for…

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Main Meals

Porcini risotto

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porcini risotto italian

If there is a traditional fall risotto in Italy, it’s the beloved risotto ai funghi made with those exquisite porcini mushrooms. Porcini mushroom is such an elegant and filled with flavor mushroom, if you are lucky enough to get it, in whatever form possible (fresh, canned or dry), you’ll never go back to button mushroom. Porcini mushrooms are a relatively bigger kind of mushrooms with a large stem, it’s flavor resemble meat and is quite powerful. It’s the ultimate mushroom to make risotto. The only downside of this wild mushroom is its cost… it’s a quite expensive mushroom and not always easy to find but if you do… and aren’t on a budget, get the Italian in you shine. For this particular recipe I’ve used a pack of medium size dried porcini I bought in Italy this summer. This way, you’ll have to soak the mushroom for about 20-30 minutes before use and then we’ll…

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Main Meals

Mushroom sauce and Kale Knödel

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mushrooms knodel german

On my way back from vacation in Germany, I had to use the next week to try out some of my favorite German recipes. German cuisine is often related to meat and potatoes, well this recipe is no exception. Knödel is a potato dumpling quite popular in Central Europe, although they call it Klöße in northern Germany. Usually for this particular recipe they would make a semmelknödel (bread dumpling) with it, not a potato one. I wanted to experiment more with the potato knödel, this week I’ve already done my first knödel with a beer beef stew which turned out great, although a bit too fluffy. This time I’ve changed the potato for a more waxy or “a less starchy” one which resulted in having to add lots and lots of starch and semolina. Conclusion: use potatoes with the most starch that you know of for those recipes, a russet potato for…

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Soups

Shiitake Mushroom Soup

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Shiitake mushroom soup

Shiitake mushroom soup is a creamy, bold and tasty soup. It’s an umami filled dish, since fresh shiitakes are involved… it wouldn’t be the same with dried shiitakes, that umami would sadly vanish. This mushrooms type is way bolder tasting than the normal button mushrooms, although you can also make the soup with any other mushrooms, I’ve used shiitakes mushrooms for its bold flavour. On top of being umami flavoured, the shiitakes have that darker color and firmer texture, resulting in a darker soup but oh! my… so tasty! Another difference between shiitakes and some other mushrooms is the stem… the shiitake stem is way harder and longer to cook then it’s soft main part, which result in… having to cut them up and discard them. Those stem are almost as hard as rocks, so except if you have teeth made of steel, just cut them off. I believe, that mushroom soups should always have a bit of cream…

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