Archive for the ‘MUSHROOMS’ Category
Creamy Garlic Mushrooms
This is an excellent side dish.
Ingredients
- 8-10 white button mushrooms, large
- 2 cloves garlic, minced
- 1 tablespoon fresh or dry herbs, such as sweet basil, parsley, etc
- 2 tablespoons Cream cheese, softened
- 1 teaspoon olive oil
- salt and pepper, to taste
Instructions
- Rinse the mushrooms. For this I used 8 large.
- Slice the mushrooms into quarters.
- Heat the oil in a pan on medium low heat, add mushrooms and garlic, stir until the mushrooms are soft and some liquid is released from them, if the mushrooms do not release any liquid, add a tablespoon or two of milk.
- Remove pan from the heat and add the cream cheese and mix well, return to low heat and stir until heated through. Once mixed, and the herbs of your liking and season with salt and pepper.
- Serve as a side dish.
Notes
I recently bought white button mushrooms at Tops, 59 Baht for a package of 4-5 large ones (100 grams or 4 oz). For 2 packages, 118 Baht, for 4 servings, this comes to 89 Baht per serving, for a side or a snack.
Variant: 1. Use Straw mushrooms halved instead of quartered.
Adapted from an internet recipe.
Mushroom Chicken Thigh Soup
This is my recipe and is a variant from the Baked Mushroom Thighs recipe. I like Cream of Mushroom soup, I make it here at the house, it is so easy, takes about 5 minutes and the main ingredient is evaporated milk. Mushrooms go well with chicken. When I was making Baked Mushroom Thighs, I had one thigh left over that could not fit into the baking dish, so I added it to the soup mixture, good move. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 chicken thighs, bone in, skin on
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 teaspoon corn starch, optional, depends if you want a thicker soup
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, Tesco variety pack is good a good choice
Instructions
- Boil the chicken thighs until cooked through, drain and remove the meat from the bone. Keep the bone and skin for your dog, cube the meat, reserve the water, you just made chicken stock (refrigerate and use in recipes that call for stock or chicken recipes that call for water).
- Pour the soup into a pot. Fill the empty can with milk, and add to the pot along with the parsley and onion powder. Mix well, season with salt and pepper if desired. Add chicken meat and mushrooms. If you want a thicker soup, add the cornstarch before adding the chicken and mushrooms.
- Heat to a boil then reduce heat to a simmer (the soup will thicken if you used cornstarch) and simmer until chicken is heated through and mushrooms are cooked through.
- Serve in a bowl over rice or pasta.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcut: Condensed Cream of Mushroom Soup.
My own recipe.
Cream of Mushroom Chicken
This sounds really good, will need to add more mushrooms however. This is a simple skillet dinner that is easy to prepare. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 tablespoons butter
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup water, or as needed
- 1 onion, chopped
- 1 kilo chicken breasts, boneless and skinless, cubed
- 1 can evaporated milk
- 1 package fresh mushrooms, think Tesco variety pack, chopped
- salt and pepper, to taste
Instructions
- In a large saucepan, melt the butter and add the onion and cook until soft, then add the soup, water and milk. Stir together over medium heat, and salt and pepper to taste and bring all to a boil.
- When mixture starts boiling, add the cubed chicken and simmer until chicken is cooked through. Add the sliced mushrooms and boil over medium heat for about 5 minutes, stirring often. Serve over egg noodles, rice, or potatoes.
Notes
One kilo of chicken breasts will run about 88 Baht/kilo. For 6 servings, per person, cost is about 45 cents.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
Beef & Mushroom Stew
If you like meat and mushrooms, this recipe is for you! Easily done with pork or chicken as well, just use pork or chicken stock powder instead of beef stock powder. Serve with a vegetable and potato on the side, this would be a filling meal.
Ingredients
- 500 grams beef, OR pork or chicken, cubed
- 1 onion, cut into wedges
- 2 tablespoons olive oil
- 1 clove garlic, crushed
- 3 tablespoons flour
- salt and pepper, to taste
- 150 grams fresh mushrooms, whole, Tesco variety packi s a good choice
- 2 cups water
- 1 cube beef stock, OR 1 tablespoon stock powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the oil in a pot and fry the onion and garlic until soft.
- Dust the meat cubes in the flour, salt and pepper and add to the pot and lightly brown.
- Add the mushrooms and fry for 2 minutes.
- Add the water, stock cube, sage, and thyme and simmer on medium heat for 45 minutes, stirring often.
- Sprinkle the chopped parsley over just before serving.
Notes
Beef will run about 200 Baht per kilo, for this recipe, cost is about 100 Baht, all other items are minimal cost. For 6 meals, cost is about 50 cents per person.
If you like mushrooms, add as much as you want, this would be excellent with Straw Mushrooms.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
Condensed Cream of Mushroom Soup
Probably the most widely used condensed soup for casseroles and even just for a bowl of soup, is Condensed Cream of Mushroom Soup. Using only a whisk and a microwave, you can make your own version of this soup. Easy to customize to your needs and tastes.
Equipment
- Microwave
Ingredients
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- 1 tablespoon vegetable oil
- ⅛ teaspoon white pepper powder
- ¼ teaspoon salt, or to taste
- sugar, just a pinch, optional
- 1 can evaporated milk, 368 gram can, Falcon brand is what I use
- handful fresh mushrooms, chopped or sliced, your preference
Instructions
- Chop or slice your mushrooms, mushrooms of choice for me is Shimeji but you can use any mushrooms you like. I chopped about ⅓ of a 150 gram package.
- On 4 April 2019, I used 100 grams of fresh Shiitake mushrooms, chopped, perfect! (I like a lot of mushrooms in the soup.)
- Put everything except mushrooms in a microwave safe bowl, Pyrex or ceramic would be perfect, not a plastic bowl, and whisk together, then mix in the mushrooms.
- Microwave on HIGH for 3 minutes, whisking well after 2 minutes and again at the end of cooking time. If not thick enough, add 30 seconds and whisk again. If needed, continue for 30 seconds at a time and whisking after each 30 seconds.
- This makes just a bit more than a standard can of condensed soup.
Notes
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water, 1¼ cups is a standard soup can. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
- Ham & Potato Scallop, made it, GO-TO recipe.
- Crab Bisque.
- Crab Meat Bisque.
- Sipo Egg II, made it, GO-TO recipe.
- Buffet Layered Salad.
- Best-ever Meat Loaf.
- Veal Ham Foldovers.
- Chopstick Veal & Rice.
- Lobster Supreme.
- Drunk Monkey Garlic & Mushroom Pork Chops, made it.
- Slow Cooker Angel Chicken & Pasta.
- Hamburger Potato Casserole.
- Hash Brown & Pork Chop Casserole.
- King Ranch Chicken Casserole.
- Roast Beef & Gravy.
- Chicken Casserole (Slow Cooker).
- Hamburger Casserole II.
- Mushroom Soup, made it.
- Easy Ground Beef Casserole with Potatoes.
- Crock Pot Beef Stroganoff, made it.
- Creamy Beef Stroganoff.
- Mushroom Chicken Thigh Soup, made it.
- Cream of Mushroom Chicken.
- Creamy Burrito Casserole.
- Creamy Chicken with Spring Vegetables, made it, GO-TO recipe.
- Baked Mushroom Thighs, made it, GO-TO recipe.
- Pork Chop Supreme.
- No Peek Chicken, made it.
- Cheesy Brat Stew.
- Tuna Casserole II.
- Tomato Beef Country Casserole.
- Slow Cooker Beef and Gravy III.
- Slow Cooker Beef and Gravy II.
- Kielbasa and Potato Bake.
- Swiss & Ham Casserole.
- Slow Cooker Sausage & Potatoes, made it, GO-TO recipe.
- Slow Cooker Chicken with Dijon Mustard.
- Slow Cooker Beef and Gravy I.
- Crockpot Chicken and Dumplings I.
- Chicken Broccoli Divan.
- Ranch Potatoes.
- Sausage & Green Bean Casserole.
- Tuna Casserole I, made it, GO-TO recipe.
- Easy Beef Pot Roast, made it, GO-TO recipe.
- Chicken & Broccoli.
- Gypsy Stew II, made it, GO-TO recipe.
- Gypsy Stew I, made it, GO-TO recipe.
- 3 Ingredient Crockpot Ranch Pork Chops II, made it, GO-TO recipe.
- Chicken & Rice Casserole.
- Chicken Pot Pie, made it, GO-TO recipe.
- Slow Cooker Tuna Mornay, made it, GO-TO recipe.
- Tuna & Noodles, made it, GO-TO recipe.
- Meatballs & Gravy III, made it, GO-TO recipe.
- Easy Ham Soup.
- Creamy Beef Gravy, made it, GO-TO recipe.
- Baked Pork Chops.
- Beef & Noodles IV, made it, GO-TO recipe.
- Super Supper.
- Tater Tot Casserole, made it, GO-TO recipe.
- Chicken Noodle Casserole II, made it, GO-TO recipe.
- Pork & Noodles, made it, GO-TO recipe.
- Chicken Ritz Casserole, made it, GO-TO recipe.
- Creamy Mushroom & Egg Toast.
- Pasta with Shrimp Sauce.
- Baked Corned Beef Burgers.
- Chipped Beef Chow Mein.
- Vegetable Stuffed Fish Rolls.
Chicken & Mushroom Pan
Another go-to that can be adjusted to any taste. This is a recipe that I like to use if I have friends over at lunch time and I want to make an impromptu lunch while chatting away in the kitchen at the same time. A hit every time!
Ingredients
- 4 chicken breasts, boneless and skinless, cut in half
- 3 sprigs thyme
- 2 cloves garlic, crushed and chopped
- 2 tablespoons olive oil
- 250 grams fresh mushrooms, variety packs would work great for this
- 1 cup cream
- salt and pepper, to taste
Instructions
- Season the chicken pieces with salt and pepper.
- Heat the olive oil in a pan and add the thyme and garlic as well as the chicken pieces. Keep the heat low and slowly brown the chicken on all sides. Take your time with this, making sure that there is a lot of caramelization happening on the bottom of the pan.
- When the chicken is done, add the mushrooms and sauté in the pan juices for about 2 to 3 minutes until cooked through.
- Lastly, add the cream and allow the cream to reduce to about ⅔ of the original amount. Taste and adjust seasoning.
- Take the pan to the table and serve with crusty bread.
Notes
Chicken breasts, boneless and skinless runs about 90 to 100 Baht per kilo, 4 breast would probably be just under a kilo, cream would probably cost more but with a larger quantity and you get get multiple uses from it. I'll say 190 Baht for the major costs, about $1.40 per serving.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Baked Chicken & Mushroom Penne
Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless and skinless, cubed
- 3 tablespoon olive oil
- 1 medium onion, finely chopped
- 1 green chili, deseeded and finely chopped, optional
- 250 grams button mushrooms, sliced
- 2 cups chicken stock, homemade, canned, or made from powder
- 2 tablespoons corn flour
- 1/2 cup cream
- 1 tablespoon fresh thyme, OR 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon mustard powder
- 1 teaspoon lemon juice
- salt and pepper, to taste
- 500 grams Penne pasta, cooked, follow package instructions
Topping
- 3 tablespoons breadcrumbs, OR make from a shortcut on this site
- 1/2 teaspoon paprika
- 1 cup Cheddar cheese, shredded
Instructions
- Preheat oven to 180° C.
- In a large frying pan, heat oil. Add chicken, and sauté for about 3 – 4 minutes, turn over half way during the cooking time, remove chicken and set aside.
- Add onion and chili to the pan and sauté until onions are translucent, the add mushrooms and fry gently for a further 2 – 3 minutes.
- Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
- Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
- In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
- Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.
Notes
500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
