BLACK DRIED MUSHROOMS RECIPES

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CHICKEN THIGHS WITH MUSHROOMS & BLACK OLIVES (TUSCAN ...



Chicken Thighs with Mushrooms & Black Olives (Tuscan ... image

Rachael's Tuscan-style chicken cacciatore with mushrooms and black olives served over creamy, cheesy polenta is a winter-dinner keeper!

Provided by Rachael Ray

Number Of Ingredients 28

12 large boneless
skinless chicken thighs
Salt and pepper
2 ounces dried
sliced porcini mushrooms
2 ½ quarts chicken broth or bone stock
6 tablespoons olive oil
1 pound mixed fresh mushrooms
such as cremini and hen of the woods or maitake
sliced
2 bay leaves
1 teaspoon juniper berries
½ teaspoon ground cloves or 3 whole cloves
3 sprigs of rosemary
about 2 tablespoons finely chopped
2 large shallots or 1 onion
finely chopped
4 large cloves garlic
sliced or chopped
¾ cup oil-cured black olives
pitted and coarsely chopped
A big splash of brandy
1 cup red wine
2 cups tomato passata or puree
1 package coarse polenta (500 grams)
3 tablespoons butter
12 ounces fontina Val d'Aosta
small dice or grated on large-tooth grater

Steps:

  • Season the thighs with salt and pepper on both sides and preheat a large cast-iron skillet over medium-high heat
  • Listicle: Rachael Ray 12-Inch Cast Iron Frying Pan Place the dried mushrooms in small pot, cover with a couple cups of stock and warm to plump them and flavor the broth
  • Add 2 tablespoons olive oil, 2 turns of the pan, to skillet and brown the chicken on both sides, 8 minutes or so, then remove to platter
  • Add more oil and all the fresh mushrooms and bay leaves, then add the juniper, cloves and rosemary
  • Once the mushrooms are brown, add the shallots and garlic, season with salt and pepper and stir for a minute
  • Add the olives and deglaze the pan with brandy
  • Add the red wine, porcini mushrooms and porcini stock and passata and let simmer gently
  • Slide the chicken back into the sauce right before serving
  • For the polenta, bring the remaining stock to boil with a couple cups of water
  • Add polenta, reduce to low and simmer, stirring, for 30 to 35 minutes, adding up to 6 cups water as needed
  • Season with salt and add butter to finish
  • Stir in half to two-thirds of the fontina, then transfer to serving bowl and dot the top with remaining cheese
  • Remove bay leaves and serve the chicken from the skillet and the polenta from serving dish
  • To plate, use shallow bowls and use the polenta to make a nest for the chicken

STUFFED MUSHROOMS RECIPE | GIADA DE LAURENTIIS - FOOD NET…



Stuffed Mushrooms Recipe | Giada De Laurentiis - Food Net… image

For an elegant appetizer that takes only 35 minutes to make, try Giada De Laurentiis' Stuffed Mushrooms recipe from Everyday Italian on Food Network. These vegetarian bites are stuffed with breadcrumbs, Pecorino Romano, garlic, parsley and mint then baked until crispy on top.

Provided by Giada De Laurentiis

Categories     appetizer

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 28 mushrooms

Number Of Ingredients 8

1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed

Steps:

  • Preheat the oven to 400 degrees F.
  • Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
  • Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.

Nutrition Facts : Calories 42 calorie, FatContent 3 grams, SaturatedFatContent 1 grams, CholesterolContent 3 milligrams, SodiumContent 131 milligrams, CarbohydrateContent 2 grams, ProteinContent 2 grams, SugarContent 1 grams

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