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How To make Mushrooms and Dried Tomato Sauce
1/2 oz Dried porcini
1 c Boiling water
3 Sun-dried tomatoes
2 ts Fresh rosemary or 1/2
ts Dried 2 Garlic cloves
1 tb Chopped parsley
1 sm Onion, finely diced
White wine for sauteing the Onion 1/2 lb Fresh mushrooms, roughly
Chopped into irregular Pieces Salt Freshly ground pepper 10 To 12 ounces pasta
Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid. Finely chop the rosemary, garlic, and half the parsley together. (This looks so pretty!) Saute the mushrooms, tomatoes, onion, and garlic-herb mixture in the wine for about a minute. Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, after 3-4 minutes. Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom). Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper. Posted by Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994. :(Adapted from the Savory Way): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80?
How To make Mushrooms and Dried Tomato Sauce's Videos
Skillet Chicken in Creamy Sun Dried Tomato Sauce
This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
My favorite pantry-friendly weeknight dinner! #shorts
This Sun-Dried Tomato Pasta is made with al dente pasta tossed together with a homemade cashew cream sauce, tender mushrooms, flavor-packed sun-dried tomatoes, vibrant spinach until thick and creamy. Get ready to bring the flavors of Italy to your dinner table in just over 30 minutes.
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Pesto pasta with chicken breast, mushroom and sundried tomatoes
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This pasta pesto is a creamy pasta dish with chicken, mushrooms, spinach and sundried tomatoes. It's simple to make and shines with the true flavours of Italy. Make it with fresh or dry pasta, or see my recipes on how to make fresh pasta from scratch.
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Creamy Vegan Sun-Dried Tomato Pasta ???? 20 Minute Dinner Recipe!
This 20 Minute Creamy Sun-Dried Tomato Pasta recipe is the perfect weeknight dinner. Luxuriously creamy pasta tossed with pan-seared tofu, sun-dried-tomatoes, Tuscan kale and a rich Dijon Cream Sauce. Recipe:
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Red Sauce Pasta with Mushrooms and Sun-dried Tomatoes
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My Viral Creamy Garlic Mushroom Sauce... And Chicken
Looking for a mouthwatering dinner idea that's sure to impress? Look no further than this creamy garlic mushroom chicken recipe. Made with juicy chicken thighs, earthy mushrooms, and a rich garlic cream sauce, this dish is the perfect comfort food for any occasion.
Recipe -
Ingredients -
For The Chicken -
2 tsp (10ml) - Olive Oil For Chicken Seasoning
8 - Large Chicken Thigh, Boneless & Skinless
1 tsp (2.5g) - Onion Powder
1 tsp (2.5g) - Garlic Powder
1/2 tsp (1g) - Dried Thyme
1/2 tsp (1g) - Dried Oregano
Salt & Pepper
1 Tbsp (20ml) - Olive Oil For Cooking Chicken
Creamy Garlic Mushroom Sauce -
1 Tbsp (14g) - Unsalted Butter
2 - Shallots, Finely Diced
300g (10.5oz) - Swiss Brown Mushrooms
100ml (100g) - Dry White Wine
6 - Garlic Cloves, Minced
1g (0.03oz) - Fresh Tarragon
3g (0.1oz) - Fresh Parsley
300g (10.5oz) - Thickened Cream
50g (1.7oz) - Parmigiano Reggiano, Freshly Grated
Instructions -
1. Add chicken, olive oil, onion powder, garlic powder, dried thyme, dried oregano, and salt and pepper in a bowl. Mix well and set aside.
2. Add the remaining olive oil to a large pan over medium-high heat and sear the seasoned chicken in batches for 6 minutes on each side or until deeply golden and cooked through. Remove, set aside and repeat with the remaining batch.
3. Add the unsalted butter and shallot and cook for 1 minute. Add in the mushrooms and salt to taste and sauté for 6 minutes. Add the garlic and sauté for 45 seconds to 1 minute, mixing the whole time. Deglaze with the wine or chicken stock and cook for 1 1/2 minutes or until reduced by half.
4. Add in the cream, mix well and bring to a simmer; reduce the heat to medium-low and cook for 5-6 minutes or until thickened. Add the parmesan cheese, flat-leaf parsley, tarragon and seasoning to taste. Mix to combine. Add the chicken back into the sauce with the resting juices and coat the chicken well. Cook for 1 minute. Remove from the stovetop.
5. Serve in bowls or plates and garnish with flat-leaf parsley, cracked black pepper and parmesan cheese. Dig in.
Recipe Notes -
I used chicken stock as I needed to use up ingredients but white wine can be used as a replacement.
This dish is best eaten fresh as cream based sauce can potentially split upon reheating. If you did wish to store it, it will last 2 days in the fridge. I don’t recommend freezing it.
This recipe is amazing on its own but can also be served with all of your favourite sides such as mashed potato, pasta, rice and a wide range of different vegetables.
The fresh herbs are optional as well as the parmesan cheese but add incredible flavour. If you can’t source fresh herbs they can be substituted for their dried counterparts. Use 1 tsp of dried parsley and 1/4 tsp of dried tarragon. The tarragon can easily overpower the dish if used too much. You can always add but can’t take out so adjust to your liking.
Cream alternatives will no longer make this dish the amazing recipe that it is. Without cream, you’ll need to add flour as a thickening agent which will ruin the texture of the sauce.
#shorts #creamygarlicmushroomsauce #onepotmeals