HEN OF THE WOODS PRICE RECIPES

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EASY LO MEIN RECIPE | RECIPE - RACHAEL RAY SHOW



Easy Lo Mein Recipe | Recipe - Rachael Ray Show image

Use whatever cooked protein you have on hand in Rach's easy, vegetable-packed lo mein that's tossed in a yummy Asian sauce.

Provided by Rachael Ray

Number Of Ingredients 32

½ cup bone broth (stock or vegetable broth)
About 2 tablespoons dark soy sauce (Rach's go-to is Pearl River)
About 1 tablespoon light soy sauce (Rach's go-to is Pearl River)
2 tablespoons oyster sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar or superfine sugar
1 teaspoon chili garlic sauce or hot sauce of choice
1 to 1 ½ inches peeled ginger
grated or minced
2 cloves garlic
grated or minced
3 tablespoons neutral oil
½ pound mushrooms
such as hen-of-the-woods
shitake or white
sliced
12 ounces fresh spaghetti or linguini or Chinese egg noodles
2 teaspoons sesame oil
1 sweet/bell pepper
quartered lengthwise
seeded and sliced
1 large carrot
julienne sliced or matchsticks
2 cups cabbage
thinly sliced
1 cup bean sprouts
1 bunch scallions
sliced on slight bias
whites and greens separated
1 ½ to 2 cups cooked protein
Toasted sesame seeds
for garnish

Steps:

  • For the sauce, combine in a pot and warm over medium heat, then reduce at low bubble while you prepare noodles
  • For the lo mein, bring a large pot of water to boil for pasta
  • Heat oil in a large nonstick skillet over high heat, 3 turns of the pan, cook mushrooms 2-3 minutes
  • Drop noodles or pasta into pot, cook about 3 minutes
  • Add sesame oil to mushrooms with peppers, carrots, cabbage, sprouts and scallion whites, toss 2-3 minutes
  • Drain pasta, add to vegetables, and add sauce and cooked protein
  • Toss to combine and serve topped with scallion tops and sesame seeds

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

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