Mushroom Goat Cheese Pan Sauce Food

GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

GRILLED MUSHROOMS WITH GOAT'S CHEESE

Steps:

• Heat oven to 200C/fan 180C/gas 6. Wipe the mushrooms with kitchen paper and place on a baking tray, gills facing up. Season, then scatter with the garlic, dot with the goat's cheese and top each with a piece of ham.
• Drizzle over olive oil, cover with foil, then cook in the oven for 10 mins. After 5 mins, remove the foil and return to the oven.
• When the mushrooms are tender and the cheese melted and bubbling, scatter over the pine nuts and parsley. Serve with toasted ciabatta and a dressed winter leaf salad.

MUSHROOM GOAT CHEESE PAN SAUCE

Steps:

• Measure the broth and wine in a measuring cup. Put the mushrooms in an empty skillet; sauté until wilted, 2 to 3 minutes. Stir parsley and then goat cheese into the reduced liquid.

PORTOBELLO MUSHROOM AND GOAT CHEESE SANDWICHES

Steps:

• In a small bowl, whisk together the oil, vinegar, garlic, shallots, salt and pepper. Arrange the mushroom caps in a single layer in a shallow, nonreactive dish. Pour half the marinade over the mushrooms and reserve the remainder. Cover and marinate at room temperature for 1 hour, turning after 30 minutes.
• Prepare a fire in a grill. Lightly oil the grill rack. When the coals are hot, remove the mushrooms from the marinade, place on the grill rack and weigh with a large fry pan. Grill the mushrooms until tender and seared on both sides, about 4 minutes total.
• Drizzle about 1 Tb of the reserved marinade on each roll half. Place a mushroom on the bottom half of each roll. Sprinkle the top half with goat cheese, then cover with sun-dried tomatoes and basil leaves. Place the halves together. Secure each sandwich with toothpicks, cut in half, and wrap in aluminum foil. Keep chilled until ready to serve.

SPINACH, MUSHROOM, RED ONION AND GOAT CHEESE PIZZA

Steps:

• Preheat oven to 425 degrees.
• Preheat 1 T of of olive oil in a pan, and gently sautee the onions and mushrooms until al dente. Sprinkle with a small amount of salt to help remove liquid from the mushrooms.
• Drizzle a little bit of olive oil on top of dough and evenly spread over dough. Top with mozzarella, spinach, and then top with the mushrooms and onion mixture.
• Crumble goat cheese on top and then lightly drizzle with more olive oil and balsamic vinegar. If desired sprinkle small amount of kosher salt and fresh cracked black pepper on top.
• Bake in middle of the oven for 15 minutes until crust is cooked.

PORTOBELLO MUSHROOM, FRESH PEPPERS AND GOAT CHEESE PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet, or round pizza pan.
• Spread pizza dough out evenly on the prepared pan. Drizzle with olive oil. Sprinkle the garlic over the crust. Arrange red and yellow bell peppers, mushrooms and artichoke hearts on top, then dot with pieces of goat cheese. Drizzle balsamic vinegar over the top.
• Bake for 15 to 20 minutes in the preheated oven, until the edges are golden brown.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Steps:

• For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
• Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
• Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
• Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
• Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
• Squeeze the mushroom filling into each chicken breast.
• In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
• Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
• Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
• When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
• For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
• Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
• Plate the chicken and spoon the pan sauce over the chicken.

MUSHROOM-STUFFED CHICKEN BREASTS IN A BALSAMIC PAN SAUCE

Steps:

• Bring 1 cup water to a boil. Add dried mushrooms, cover and let stand about 20 minutes. Squeeze dry; strain liquid (a coffee filter is handy for this) and reserve.
• In a food processor, mince garlic and rehydrated mushrooms. Add fresh mushrooms and thyme; continue to process until all is minced.
• Heat oil in a 12-inch skillet over medium-high heat. Add mushroom mixture; saute until nearly all moisture has evaporated, 5 to 7 minutes. Turn off heat, stir in cheese, and season with salt and pepper. Set aside.
• Mix honey and vinegar in a small bowl.
• Adjust oven rack to lowest position and heat oven to 425 degrees.
• Set breasts, skin side down, on a large, heavy, lipped cookie sheet. Brush with half of the honey-vinegar; generously salt and pepper. Turn breasts over. Push fingers under skin to make a pocket; stuff with mushroom mixture. Again brush with honey-vinegar and season with salt and pepper. Being careful not to crowd, arrange breasts on cookie sheet so thickest ends point outward. (Can now be covered and refrigerated overnight; return to room temperature before roasting.)
• Roast until golden brown, adding water if necessary to keep pan drippings from burning, until a meat thermometer registers 160 degrees in the thickest portion of the largest piece, 30 to 45 minutes. Transfer chicken to a platter.
• Scrape pan juices into a medium saucepan. Add reserved mushroom-soaking liquid and enough water to equal 1 1/2 cups of liquid. Bring to a simmer. Add cornstarch mixture; continue to simmer until it thickens a bit.
• Arrange a breast on each of 8 plates; drizzle with sauce, and serve.

GOAT CHEESE STUFFED CHICKEN IN MUSHROOM WINE SAUCE

Steps:

• 1. Preheat oven to 350°F.
• 2. Pound chicken breasts to flatten to about 1/4-inch thickness; set aside.
• 3. Bring water to boil in a saucepan. Remove pan from heat, add tomatoes to hot water, and let soak for 5 minutes. Remove tomatoes from water and pat dry with a paper towel, then finely chop the tomatoes.
• 4. Mix together the chopped tomatoes, goat cheese, rosemary and garlic. Spread equal amounts of the cheese mixture lengthwise over the center of each flattened chicken breast. Fold each chicken breast lengthwise overlapping left and right edges to cover filling in the center and tucking short ends inside. Secure with toothpicks.
• 5. Place egg in a shallow bowl, and beat well; set aside. Place breadcrumbs in a separate shallow bowl. Roll each rolled chicken breast in the beaten egg, then roll in the breadcrumbs until well coated.
• 6. Place coated chicken breasts in a baking dish. Pour melted butter over the chicken breasts. Tilt the baking dish from side to side to allow butter to coat the bottom of the baking dish (to help prevent the chicken from sticking to the pan).
• 7. Bake for 30 to 40 minutes, or until chicken is thoroughly done.
• 8. Make Mushroom-Wine Sauce while chicken is baking: Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 7 minutes. Add chicken broth and wine, and cook over medium-high heat for 5 minutes or unti liquid is reduced to about 1/3 cup. Remove pan from heat and stir in cold butter, stirring frequently until butter is melted.
• 9. To serve, remove toothpicks, and cut each chicken breast into 1/2-inch slices. Arrange chicken slices on a plate, and spoon Mushroom-Wine Sauce on top. Serve immediately.

PAN SEARED SALMON RECIPE

Steps:

• Coat the salmon fillets with cumin, chili powder and salt. Heat the olive oil in a pan and sear the fillets for 1-2 minutes on each side.
• Toss the diced tomatoes into the pan and reduce the heat to low. Simmer for 5 minutes, seasoning with salt.
• In the meantime, in a small bowl combine the sour cream with the avocado and crumbled goat cheese.
• Serve the salmon hot with the sour cream cheese mixture.