How To make Mushroom Piccante
PHILLY.INQUIRER:
1 1/2 lb SMALL WHITE MUSHROOMS
1 tb FRESH SHREDDED OR
1 ts DRIED BASIL LEAVES
4 tb OLIVE OIL
1 tb CHOPPED ITL.PARSLEY
1 MEDIUM ONION,SLICED THIN
2 ts SALT
1 CLOVE GARLIC,MINCED
1/4 ts FRESHLY GROUND PEPPER
3 LARGE TOMATOES,CUBED
1/4 c WINE VINEGAR
2 tb DRAINED SMALL CAPERS
trIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 INCHTH IN.PLACE IN AN ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC.COOK UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES.ADD THE TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES LONGER.STIR IN VINEGAR AND CAPERS.GARNISH WITH SLICED TOMATOES,AND MUSHROOMS.SERVE HOT OR AT ROOM TEMPERATURE.SERVES 6 TO 8.
How To make Mushroom Piccante's Videos
RECIPE: Spicy Marinated Mushroom Salad
Day 265 Raw Vegan/Fruitarian
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YAY!!! Marinated mushrooms are becoming my new fave thing :)
Marinating mushrooms:
Slice a bunch of mushrooms and add to a bowl
Use lemon juice (and coconut aminos is optional) as the marinade (OR LIME!! You could add Mexican spices too for a fiesta flavour!)
Add chopped green onions, leeks, garlic or anything you want to marinate with the mushrooms!
For spices you can use red pepper flakes, black pepper, dill, smoked paprika, really anything you feel like! :) Switch it up and try different combos!
MARINATE mushrooms in a SUNNY SPOT on the counter for a few hours. The longer you marinate the better they get! You can also put them in the dehydrator, but the sun marinated ones are epic!!! I marinate for roughly 2, sometimes 3 hours - just depends on my day.
Dressing:
Twist on my classic french. This one is spicy so you might need to use less spice!
About 5-6 dates and about 3/4 cup water - depending on how thick or thin you like your dressing. Adjust as you blend
Garlic, cumin, mustard powder, red pepper flakes and smoked paprika for spices - adjust to taste!
Sprig of green onion and a few cherry tomatoes!
Blend and again - adjust spice and water to your own desire.
Salad:
Anything you want!
I start with half a head of red leaf lettuce chopped followed by 3 mini cucumbers, celery and cherry tomatoes! Add anything else you want!
Add the mushrooms and dressing. Mix and enjoy!! xox
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Fruit on!! xo Lissa
Spicy Creamy Mushroom Pasta
Today we're making a spicy creamy mushroom pasta with Calabrian chili paste and Pecorino Romano cheese. This easy pasta recipe can be on your table in about 30 minutes! I hope you enjoy this spicy mushroom pasta recipe!
ALSO, WATCH CREAMY GARLIC MUSHROOM PASTA!
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SPICY CREAMY MUSHROOM PASTA
INGREDIENTS
1 pound linguine
1/4 cup olive oil - divided
1 pound mushrooms - sliced
5 cloves garlic - sliced
2 teaspoons Calabrian chili paste - or more/less to taste
3 ounces tomato paste
¾ cup dry white wine
1 cup heavy cream
¼ cup packed basil leaves - hand torn
Reserve pasta water - at least 1 cup, but most likely will not need all of it
1 cup Pecorino Romano cheese
INSTRUCTIONS
1. Bring a large pot of salted water to a boil.
2. In a very large pan saute mushrooms in 2 tablespoons of olive oil over medium heat until brown, then remove and set aside. Work in batches to not crowd the pan.
3. Turn heat to medium-low, add remaining olive oil and the garlic to pan. Saute until golden (about 2 minutes). Next, add in the chili paste and tomato paste. Cook for 5 minutes in the oil.
4. Begin cooking the pasta in the boiling water to al dente.
5. Add the wine and turn heat to medium-high to cook off the alcohol and reduce for 3 minutes.
6. Turn heat down to medium-low and add in 1 ladle of pasta water and the cream. Stir it all together and taste test. Season with salt to taste.
7. Add in the Pecorino Romano cheese, mushrooms, and the al dente pasta. Cook for 30-60 seconds or until the pasta is just cooked. If the sauce is too dry add a bit of pasta water (a couple ounces at a time) to loosen it up.
8. Turn off the heat and add in half of the basil leaves. Serve on plates with the remaining basil on top and grated cheese on the side.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
There's never a bad time to make Giada's top-rated Chicken Piccata.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chicken Piccata
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 4 servings
Ingredients
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
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Giada De Laurentiis Makes Chicken Piccata | Everyday Italian | Food Network
Spicy Enoki Mushroom ???????????? #shorts
I always see these eaten by Mukbangers so I want to make my own version of SPICY ENOKI MUSHROOMS ????
Enjoy!
Peace & Sarang ❤️✌????
Full written recipe:
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken
Arugula Salad with Porcini Mushroom & Shavings of Grana Padano
Arugula Salad with Porcini Mushroom & Grana Padano - Porcini are my absolute favorite mushrooms, and I have very fond memories of foraging for them in the hills of Emilia-Romagna. Paired with the subtly nutty flavor of Grana Padano and the peppery Arugula it makes for a deliciously simple and savory salad, perfect for a week night dinner. Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia #FromLidiasTableToYours #granapadano @GranaPadanoDOP
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