If you like mushrooms we need to talk about my latest discovery.
Last weekend I was browsing around Home Depot like every twenty-something single girl does on a Saturday night and I stumbled on something intriguing. A cardboard box, that was promising to grow me full on oyster mushrooms in 11 days. "Well this can't work," I thought to myself. I quickly googled the reviews (thanks technology) and everyone is raving about this magical box. I wheeled past the aisle with my cart and immediately pulled a U-turn to examine this product just once more. I threw it in my cart. Don't ask why I'm writing this like a middle school prompt...
I came home and followed the instructions on the box. Apparently, if I soaked this plastic bag that looks like bird food in water for 8 hours, tI would have mushrooms growing soon. The next morning I woke up examined the bird food like substance and continued working. That night I noticed some sort of weird buds growing.
I came home and followed the instructions on the box. Apparently, if I soaked this plastic bag that looks like bird food in water for 8 hours, tI would have mushrooms growing soon. The next morning I woke up examined the bird food like substance and continued working. That night I noticed some sort of weird buds growing.
The next day I had some full on mushrooms growing. I haven't had much experience growing things, but this was so exciting to me. I'm going to come out with a bold statement here...but you can literally watch these mushrooms grow. Like throughout the day. It's really amazing. After six days, they looked like this.
Tonight I knew I had to make my favorite mushroom recipe. Balsamic chicken with wild mushrooms. It's a bit like a chicken piccata, but you use balsamic vinegar instead of lemon, and you use a bit less cream to lighten it up. Delicious! It was amazing to wake up this morning, chop off my mushrooms and start cooking! Any mushroom lover should try these out. Here is a link to buy them on Amazon. For ten dollars, I think it's a steal. Oyster and wild mushrooms can be super expensive.
Ingredients:
4 boneless chicken breasts pounded thin
1 cup of flour + 2 tbs
2 tablespoons fresh parsley
2 tablespoons fresh basil
1 tablespoon fresh thyme
salt and pepper
1 shallot finely diced
3 cloves of garlic minced
1 cup of chicken broth
1/4 cup capers
1/2 cup of dry white wine
1/4 cup heavy cream
1/4 cup balsamic vinegar
2 tablespoons butter
2 tablespoon olive oil
1 1/2 cups wild mushrooms
Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken breasts in flour on both sides and shake excess off. Heat butter and olive oil in a cast iron skillet. Brown chicken on both sides (about 8 minutes on one side and 5 minutes on the other side). Remove the chicken and place on a plate. Heat 1 tablespoon of oil and sautée shallots, garlic, and mushrooms. Stir occasionally until the shallots are translucent. Add wine and cook and bring the mixture to a boil. Cook until most of the wine evaporates. Mix 1/4 cup of chicken broth with 2 tablespoons of flour. Add the flour mixture to the onions and mushrooms, the remaining broth, the balsamic vinegar, and the heavy cream. Bring mixture to a boil and reduce heat to a simmer. Add back in the chicken breasts and cook until the chicken is all the way cooked through. Add in thyme, basil, capers, and parsley and season to taste with salt and pepper. Stir in the capers and continue to cook for an additional 1 minute. Remove from heat and serve. Serve over pasta or just simply eat it as it is.
4 boneless chicken breasts pounded thin
1 cup of flour + 2 tbs
2 tablespoons fresh parsley
2 tablespoons fresh basil
1 tablespoon fresh thyme
salt and pepper
1 shallot finely diced
3 cloves of garlic minced
1 cup of chicken broth
1/4 cup capers
1/2 cup of dry white wine
1/4 cup heavy cream
1/4 cup balsamic vinegar
2 tablespoons butter
2 tablespoon olive oil
1 1/2 cups wild mushrooms
Sprinkle both sides of chicken evenly with salt and pepper. Dredge chicken breasts in flour on both sides and shake excess off. Heat butter and olive oil in a cast iron skillet. Brown chicken on both sides (about 8 minutes on one side and 5 minutes on the other side). Remove the chicken and place on a plate. Heat 1 tablespoon of oil and sautée shallots, garlic, and mushrooms. Stir occasionally until the shallots are translucent. Add wine and cook and bring the mixture to a boil. Cook until most of the wine evaporates. Mix 1/4 cup of chicken broth with 2 tablespoons of flour. Add the flour mixture to the onions and mushrooms, the remaining broth, the balsamic vinegar, and the heavy cream. Bring mixture to a boil and reduce heat to a simmer. Add back in the chicken breasts and cook until the chicken is all the way cooked through. Add in thyme, basil, capers, and parsley and season to taste with salt and pepper. Stir in the capers and continue to cook for an additional 1 minute. Remove from heat and serve. Serve over pasta or just simply eat it as it is.
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