Sautéed mushrooms – recipe

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During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! Let’s see with Sonia how to clean and cook them.

 

Hi GialloZafferano viewers and welcome to our kitchen. During the mushroom season, there’s nothing better than a panful of sautéed mixed mushrooms! They can be served with meat dishes, polenta or, why not, croùtons. But let’s see together what ingredients we’ll need:
• 4 tbsp of extra virgin olive oil
• 1 bunch of parsley
• 1 ½ tbsp (20 g) of butter
• salt • 2 cloves of garlic
• 1,3 lbs (600 g) of fresh mixed mushrooms (in this case, I’ve chosen porcini, champignon, oyster and honey mushrooms)
Let’s prepare together the sautéed mushrooms:
Begin by cleaning the mushrooms: first of all, cut off the base of the stem, using a knife. That’s it, cleaning the champignon mushrooms is quite easy; with regard to the porcini mushrooms, you have to be more careful, so remove any dirt, cutting off as little as possible of course. Probably you’ve been told that mushrooms, especially porcini mushrooms, should not be washed or soaked in water, but if there’s a lot of dirt, instead of wiping with a damp cloth, as commonly said, you should definitely rinse them quickly under cold running water, and pat them dry immediately, since mushrooms are spongy and soak up a lot of water. After cleaning the stem and removing any dirt, we’re ready to cut them: in this case, since we’re using mixed mushrooms, try and cut them evenly, in a similar way, so that they will cook evenly, too.
And here are the cut up mushrooms, I suggest to cut them lengthwise, in order to keep the mushroom shape and an even thickness, more or less; only the honey mushrooms have been left whole, because they’re very small and will cook evenly with the other mushrooms. So, put the butter and the oil in a pan and add the 2 cloves of garlic, that can be cut in half, chopped, sliced, left whole with skin on or removed after browning… it’s up to you. Now add the mushrooms and cook stirring very gently, to keep from breaking; cook them on a high flame, never on low heat.
10 min. — high heat
After about 10 minutes of cooking, add salt… remember to leave the pan uncovered… and plenty of chopped parsley. Then cook for 5 minutes more and the mushrooms are ready.
5 min. — high heat
And here is our beautiful dish of sautéed mushrooms! Remember that you can use the mushrooms you like most or those available on the market, to create your favourite mix. From Sonia and GialloZafferano, bye and see you next video recipe.

 

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Chicken breasts with mustard – quick recipe

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The chicken breasts with mustard are a tasty main course that is very easy to make and sure to be liked!

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Today we’ll be preparing the chicken breasts with mustard and herbs, a tasty main course easy to make and suitable for every season. Let’s see how to do! We’ll need:
• 1,3 lbs (600 g) of chicken breast slices
• ¼ stick (30 g) of butter
• breadcrumbs, as needed
• 3 tbsp of mustard • 2 sage leaves, 1 sprig of rosemary and 1 bunch of parsley
• the juice of 1 lemon
• 5 tbsp of extra virgin olive oil, ground white pepper and salt
First of all, finely chop the aromatic herbs and divide into two parts.
Then prepare the marinade for the chicken: in a bowl, beat the lemon juice with 3 tablespoons of oil, salt and half of the chopped herbs.
Put the chicken in a container and pour on the marinade: let it marinate for 30-40 minutes. After such time, put 2 ladles of the marinade in a pan, add the chicken breasts and let them brown on both sides.
After browning, add salt, drip dry and spread with mustard, then coat with breadcrumbs… and brown in a pan with butter and 2 tablespoons of oil.
Once ready, add the ground white pepper and the remaining aromatic herbs.
These are our chicken breasts with mustard and herbs… good, easy and quick!

 

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