Category: mushroom

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cream food mushroom pork roux

pork escalope with mushroom sauce

pork escalope with mushroom sauce, wedges and green beans

I grew up on Canvey Island, which is famous for many things though sadly not it’s food. There is one shining star on the isle, the fabulous Labworth restaurant with sensational sea views and supremely fresh seafood. On a recent trip Liam had pork escalope in a creamy mushroom sauce and was interested how it was made. I had a taste and said we’d give it a go at home.

So the escalope was easy enough; hammered and breadcrumbed pork fillets. The pork has to be quite lean as it’s not cooking for long. But the mushroom sauce was a touch more intricate, a roux-based sauce made with chicken stock and cream and thyme. I should’ve added more liquid to this one though, it was a touch too thick which can only be rescued before the cream is added. A pretty darn good approximation though.

Pork escalope with creamy mushroom sauce:

4 pork fillets, hammered thin between two pieces of cling film

2 tablespoons flour, seasoned

2 eggs, beaten

100g breadcrumbs

For the sauce:

200g mushrooms, sliced

75g butter

3 tablespoons butter

1 pint chicken stock

1 teaspoon thyme leaves

  1. Fry the mushrooms in a little butter and oil until coloured. Remove to one side.
  2. In the same pan, melt the butter and stir in the flour to make a roux. Allow to cook out for a minute.
  3. Add the chicken stock a little at a time until absorbed and you have a creamy finish. Season to taste and add thyme.
  4. Stir the cream into the sauce then return the mushrooms to the pan. Keep warm while you prepare the pork.
  5. To make the escalopes, dust in flour, dip into the egg then roll in breadcrumbs.
  6. Heat oil in a pan and fry the escalopes on each side until golden brown. Leave on kitchen paper to drain for a minute before serving with the sauce drizzled over.
Categories
food garlic mushroom potatoes

potato and mushroom gratin

When it’s comfort food I’m after, only one chef matters: Nigella Lawson. The divine godess of punchy flavourful food with a smirk never fails to deliver. In this recipe from Nigella Express
my old chum chestnut mushrooms are sliced wafer thin and nestled in layers of potato, with creamy garlicky sauce running throughout. A hearty side-dish that goes well with grilled meats and fleshy greens.

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Potato and mushroom gratin

A hearty side dish that satisfies.
Author Gary @ BigSpud

Ingredients

  • 250 g mushrooms thinly sliced
  • 3 baking potatoes thinly sliced
  • 2 tablespoons garlic oil
  • 350 ml full fat milk
  • 3 tablespoons white wine

Instructions

  • Preheat the oven to 220C.
  • Bring the wine and milk to the boil in a lrge pan and add the potatoes. Stir occasionally and season.
  • Fry the mushrooms in the garlic oil until tender. Add these to the potato mix.
  • Tip into a casserole dish and bake for 45 mins until the bubbly and browned.
Categories
chicken food mushroom parmesan pasta

porcini marsala pasta

Why do porcini mushrooms stink so bad while they are marinating in hot water? It’s like cat food!

That said, many dishes would be all the poorer without their meaty, chewy flavour. I’ve combined them here with chestnut mushrooms, chicken breast pieces, and surrounded it all with rich, sweet marsala-infused chicken stock and just a touch of cream. It was very tasty, but a little thin. If I did it again (and I will) I’d add a touch of flour to help thicken it up, and some finely chopped curly parsley for a fresh, green edge.

Porcini marsala conchiglie:

300g pasta (penne or conchiglie, anything that can catch some sauce)

1 pack dried porcini mushrooms

200g chestnut mushrooms, sliced

250g diced chicken breast

300ml chicken stock

100ml marsala

3 cloves garlic, finely chopped

1 sprig rosemary, leaves picked and finely chopped

2 tablespoons cream

shaved parmesan to serve

  1. Pour boiling water on the porcini for 15 mins. Drain and rinse of grit, then finely chop two thirds of them.
  2. Brown chicken pieces in a hot oiled pan and put to one side.
  3. Cook the pasta according to the packet instructions.
  4. Add the rosemary and garlic to the pan and fry for one minute.
  5. Add the chestnut and porcini mushrooms (sliced and whole) to the pan and fry for a further 5 minutes. Season.
  6. Add the marsala and allow to bubble until the taint of alcohol evaporates. Add the chicken stock and allow to simmer until reduced by half.
  7. Add the cream and stir through.
  8. Scoop into bowls and top with parmesan.
Categories
chicken food mushroom potatoes thyme

chicken and mushroom hotpot



Wow, this was a Jamie great. Very pleased with the results.

Started with chicken legs: skinned, then trimmed the meat off and diced. The skin was then put into a hot pan and allowed to render the fat out. Then browned the leg meat, and added onion, garlic and celery. Once this had all sweated a little I chucked in some sliced chestnut mushrooms and seasoned well. Then, a spoon of flour mixed through to help thicken it up. I added some chicken stock until soupy, then lovely wood thyme.
I poured this into a casserole pot and topped with lightly-boiled sliced potatoes and baked in the oven for half an hour. Thick, savoury and a lovely blend of textures. Nice!
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