PAN-ROASTED CHICKEN WITH MUSHROOMS AND ROSEMARY
Steps:
- Preheat the oven to 350 degrees F.
- Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.
- The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.
Nutrition Facts : Calories 539 calorie, Fat 36 grams, SaturatedFat 7.5 grams, Cholesterol 109 milligrams, Sodium 235 milligrams, Carbohydrate 15 grams, Fiber 1 grams, Protein 40 grams, Sugar 4 grams
PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
SHEET-PAN ROASTED MUSHROOMS AND SPINACH
If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.
Provided by Millie Peartree
Categories weekday, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
- Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.
PAN-ROASTED MUSHROOMS
Pan-roasted mushrooms are first cooked until golden and crispy, then seasoned with butter, shallots, chives, thyme, and garlic. This method results in mushrooms that absorb loads of rich flavors and aren't soggy.
Provided by Jeff Crump and Bettina Schormann
Categories Sides
Time 35m
Number Of Ingredients 9
Steps:
- To make the pan-roasted mushrooms, heat your largest skillet, preferably cast-iron, over medium-high heat. Add the oil and wait for 30 seconds. Add the mushrooms and water and cook, without stirring or, okay, stirring just once or twice, until the mushrooms are crisp at the edges and golden, about 8 minutes or maybe even 12 minutes, depending on the type of mushroom.
- Remove the skillet from the heat, stir in the butter, shallots, thyme, chives, and garlic, and toss just until the butter melts. Season to taste with salt and pepper.
Nutrition Facts : ServingSize 1 portion, Calories 217 kcal, Carbohydrate 8 g, Protein 6 g, Fat 20 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 23 mg, Sodium 12 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 12 g
QUICK PAN-COOKED MUSHROOMS
I serve these with chicken, fish, and pasta. I've made the dish with mushrooms that had seen better days and I've made it with nice fresh ones. The latter was prettier and the mushrooms juicier, but it's delicious even if the mushrooms aren't at their freshest.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Trim off the ends of the mushrooms and cut in thick slices. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has evaporated. Taste and adjust seasonings. Remove from the heat and serve.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 390 milligrams, Sugar 4 grams
BALSAMIC-ROASTED MUSHROOMS
This simple side dish is the perfect complement to grilled steak or chicken and comes together in a flash.
Provided by Soup Loving Nicole
Categories Fruits and Vegetables Mushrooms
Time 30m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
- Place mushrooms in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.
Nutrition Facts : Calories 225.1 calories, Carbohydrate 8.7 g, Fat 20.7 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 2.8 g, Sodium 304.6 mg, Sugar 6.4 g
PAN-ROASTED CHICKEN WITH SHIITAKE MUSHROOMS
Give pan-roasted chicken extra appeal with toasted sesame dressing and light soy sauce. Pan-Roasted Chicken with Shiitake Mushrooms is a weeknight win you can pair with steamed white rice and veggies.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place 2 Tbsp. flour in pie plate. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast with flour.
- Heat 2 Tbsp. dressing in large nonstick skillet on medium-high heat. Add chicken; turn to evenly coat both sides of breasts with dressing. Cook 3 to 4 min. on each side or until evenly browned on both sides. (Chicken will not be done.) Transfer chicken to plate; cover to keep warm.
- Add 2 Tbsp. of the remaining dressing and mushrooms to skillet; cook 8 min. or until mushrooms are golden brown, stirring occasionally and adding garlic to the skillet for the last minute. Stir in remaining flour; cook and stir 1 min. Add broth, soy sauce and remaining dressing; cook and stir 2 min. or until slightly thickened.
- Return chicken to skillet; spoon mushroom mixture over chicken. Cook 2 min. or until chicken is done.
Nutrition Facts : Calories 280, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
PAN-ROASTED MUSHROOMS
A mixture of mushrooms can be cooked together to enjoy with roasted or grilled meat or fish, or alongside a meatless casserole. By adding a little water you prevent the mushroooms from burning before they release their own liquid, then continue to cook them until they turn dark and crisp.
Provided by Chef mariajane
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat a large, heavy frying pan over high heat. Add oil and wait for 30 seconds before adding mushrooms and water.
- Cook without stirring until mushrooms are crisp and golden, about eight minutes. Remove from heat and immediately stir in butter, shallots, thyme, chives and garlic.
- Toss with salt and pepper and serve all at once.
Nutrition Facts : Calories 227.6, Fat 22.1, SaturatedFat 8.8, Cholesterol 30.5, Sodium 9.7, Carbohydrate 5.9, Fiber 1.5, Sugar 2.3, Protein 4.7
More about "pan roasted mushrooms food"
SHEET PAN GARLIC BUTTER MUSHROOMS - DAMN DELICIOUS
From damndelicious.net
4.9/5 (10)Total Time 30 minsServings 6
OVEN ROASTED MUSHROOMS (BALSAMIC, GARLIC, & HERBS)
From wholesomeyum.com
PERFECT ROASTED MUSHROOMS (FAST & EASY!) – A COUPLE …
From acouplecooks.com
PAN SEARED WILD MUSHROOMS - QUICK & EASY
From crowdedkitchen.com
PAN-ROASTED MUSHROOM SALAD | MUSHROOM RECIPES
From mushroomcouncil.com
ROASTED MUSHROOMS (BALSAMIC SOY) - CAFE DELITES
From cafedelites.com
SHEET PAN-ROASTED TOMATOES & MUSHROOMS | KITCHN
From thekitchn.com
YOTAM OTTOLENGHI’S BREAKFASTS FROM AROUND THE WORLD – RECIPES
From theguardian.com
ROASTED MUSHROOMS IN GARLIC BUTTER SAUCE - FOODIE AND WINE
From foodieandwine.com
PAN-ROASTED HEN OF THE WOODS MUSHROOMS - FOOD …
From foodnetwork.ca
ROASTED MUSHROOMS RECIPE (FAST & EASY) | KITCHN
From thekitchn.com
ONE-POT (OR SHEET-PAN) DINNER RECIPES - NYT COOKING
From cooking.nytimes.com
WHAT IS MOO GOO GAI PAN? - FOOD NETWORK
From foodnetwork.com
SIMPLE PAN-ROASTED MUSHROOMS RECIPE — EAT THIS NOT …
From eatthis.com
10 ROASTED MUSHROOM RECIPES TO MAKE IN YOUR OVEN
From allrecipes.com
ROASTED MUSHROOMS – WELLPLATED.COM
From wellplated.com
BEEF STEW RECIPE: ADAM LIAW’S BEEF BOURGUIGNON, HOW TO MAKE …
From smh.com.au
CRISPY ROASTED MUSHROOMS WITH GARLIC & PARMESAN | PWWB
From playswellwithbutter.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love