WHERE TO BUY HEN OF THE WOODS 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

ADOBO MUSHROOM TACOS RECIPE | BON APPéTIT



Adobo Mushroom Tacos Recipe | Bon Appétit image

Meaty mushrooms get spiced to perfection and roasted until crisp before they're tucked into warm corn tortillas.

Provided by Edgar Castrejón

Yield 4 servings

Number Of Ingredients 11

1 lb. mixed mushrooms (such as chanterelle, oyster and/or crimini), coarsely chopped
2 Tbsp. avocado oil or vegetable oil
2 Tbsp. fresh lime juice
1 Tbsp. dried oregano
1 Tbsp. onion powder
2 tsp. garlic powder
2 tsp. ground cumin
2 tsp. coconut sugar or organic cane sugar
2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
½ tsp. cayenne pepper
Warm small corn tortillas, salsa, store-bought vegan sour cream (optional), sliced radishes, halved cherry tomatoes, chopped cilantro, and lime wedges (for serving)

Steps:

  • Place a rack in middle of oven; preheat to 400°. Toss mushrooms, oil, lime juice, oregano, onion powder, garlic powder, cumin, coconut sugar, salt, and cayenne in a medium bowl until mushrooms are well coated. Spread mushrooms out in a single layer on a parchment-lined baking sheet and roast until golden brown and crisp, 20–25 minutes.
  • Build tacos with tortillas, mushrooms, salsa, vegan sour cream (if using), radishes, tomatoes, and cilantro. Serve with lime wedges for squeezing over.

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