Delicious spring pasta with mushrooms, asparagus and spring onions. Very easy to make this…and so fun to eat!…
Wild Mushroom Saute
Easy to make and great on a steak, roasted chicken and other things like a pizza with arugula.
Created By: Chef Keith Snow
Wild Mushroom Saute
Easy way to make a great topping for a steak or roast chicken.
Author: Chef Keith Snow
Recipe type: side
Cuisine: French
Ingredients
- 3 tablespoon butter
- 1 shallot,
- ½ pound golden chanterelles or other fall mushrooms,
- Salt and freshly ground black pepper
- 3 tablespoon chopped fresh thyme leaves
Method
- Heat butter in a skillet over medium heat. Add shallots and cook for 1 minute.
- Add mushrooms. Stir until mushrooms are coated with butter. Season to taste with salt and pepper, then cook, stirring occasionally, for 68 minutes. Add thyme and cook for 2 minutes more.
Smoked Chicken Mushroom Mousse
Learn how to make a delicious chicken mousse appetizer from poached chicken and mushrooms. Perfect for a rustic dinner party.
Smoked Chicken Mushroom Mousse
Author: Chef Keith Snow
Recipe type: appetizer
Cuisine: French
Ingredients
- 4 medium Poached Chicken Thighs, cooled
- 1 cup Heavy Cream
- 1 medium Ciabatta Loaf, sliced and toasted
- 2 cups Wild Mushrooms, chopped
- 1 medium Shallot, chopped
- 1 handful Thyme, chopped
- ½ cup Dry White Wine
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Liquid Smoke
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
Method
- Create Mushroom Duxelles:
- Heat olive oil in a saute pan over medium-low heat.
- Add mushrooms and stir through.
- Add shallot and thyme. Saute for 5 minutes, until the mushrooms are cooked down.
- Deglaze with white wine and scrape up any flavorful bits from the bottom of the pan. Remove from heat.
- Place chicken thighs, mushroom duxelles, liquid smoke, and salt & pepper into a food processor. Process until broken down into a fine paste.
- Add about ¼ Cup of the cream to the mixture and process. Drizzle more cream through the top of the processor as it mixes. Mix until it reaches a mousse-like consistency-- light but will firmly stand on a spoon.
- Spread onto ciabatta bread. Garnish with fresh thyme and serve.
Chef’s Note: Chicken breasts can be substituted if dark meat is not your best. I personally would not make it with white meat.
Broccoli Stuffed Shells
Created By: Chef Keith Snow
Description:
A great way to get more nutrition by using broccoli in the stuffed shells.
Ingredients:
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16 jumbo pasta shells
2 tablespoon extra-virgin olive oil
1 pound mushrooms
1 red onion
3 clove garlic cloves
1/2 cup red wine or chicken broth
1 large head broccoli
2 teaspoon fresh herbs.
1 1/2 cup (12 ounces) whole milk ricotta cheese
1/2 cup (2 ounces) Romano cheese,. the real stuff
1 1/2 cup tomato sauce
Directions:
1. Cook shells according to package directions. Drain.
2. Preheat the oven to 350°F (180°C).
3. Warm oil in a large skillet over medium heat. Add mushrooms, onion, and garlic. Cook 5 minutes, or until mushrooms are tender but not limp. Add wine or broth, broccoli, and Italian seasoning. Simmer 15 minutes, or until broccoli is tender and liquid is absorbed. Remove from heat and stir in ricotta and Romano.
4. Stuff shells with broccoli mixture. Spread a thin layer of sauce over bottom of a 13″ x 9″ (32.5 x 23-cm) baking dish. Arrange shells in dish and top with remaining sauce. Bake 15 minutes, or until heated through.
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Skinny Chicken Quesadilla
Created By: Chef Keith Snow
Description:
Easy to make healthy Mexican inspired dish. Kids love it too!
Ingredients:
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6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12″ diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
Lime wedges (garnish)
1 jarred roasted red pepper packed in water, sliced
1/2 c shredded reduced-fat Cheddar cheese
1/2 c salsa
3/4 avocado, sliced and sprinkled with lime juice
Directions:
1. In small nonstick skillet, sauté mushrooms and garlic over medium-high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.[/private]
Makes 2 Sandwiches
Cooking Time: 14 minutes
Paparadelle with Spring Peas and Wild Mushrooms
This seasonal homemade pasta dish with spring peas, wild mushrooms and ricotta cheese is the perfect dish for spring. The whole wheat pasta retains it texture to produce a very al dente fresh pasta dish….
Asparagus Mushroom Pie
Delicious asparagus recipe made with fresh ricotta cheese, Gruyere cheese and several types of wild mushrooms, all baked into a nice crust.
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Wild Mushroom Saute
Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 10 minutes
Servings: 2-4
Description:
This recipe video demonstrates how to make a simple & seasonal wild mushroom saute.
Ingredients:
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3 tbs butter
1 medium shallot chopped
1/2 lbs mushrooms (wild) cleaned
1 clove garlic chopped
2 tbs dry white wine
1 tsp chives chopped
salt and pepper to taste [/private]
Chicken Tetrazzini
Created by: Chef Keith Snow
Active Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Recommended Beverage: Chardonnay
Description:
This old American dish can still put a smile on your face if you use good ingredients. A creamy white sauce with tender chicken breast and mushrooms spiked with wine and herbs…Now that sounds GOOD!
Ingredients:
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2 1/2 lbs chicken breast pounded 1/2 inch thick
1/4 cup olive oil
2 lbs mushrooms sliced
1 cup white wine
5 cloves garlic chopped
1 cup white onion chopped
A/P flour for dredging
3 cups bechamel
1 lbs spaghetti cooked
1 cup Parmesan cheese grated
3 tbs Italian parsley chopped
Directions:
1. In a large sauté pan heat the oil over medium heat. Season the chicken and dredge lightly in the flour. Cook on each side until golden brown and remove. Set aside for latter.
2. In the same pan cook the onions and garlic for about two minutes just until they start to become transparent. Now add the mushrooms and continue to cook until the mushrooms begin to caramelize and the bottom of the pan begins to turn brown.
3. Now deglaze with the white wine and add the béchamel sauce and bring to a simmer.
4. Return the chicken to the simmering sauce and cook for an additional 5 minutes while stirring. Do not let the sauce burn on the bottom.
5. Add the spaghetti, Parmesan and parsley and cook through about 1-2 minutes.
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Swedish Meatball Stroganoff
Swedish Meatballs and Beef Stroganoff are two recipes that were meant to be together. Tiny meatballs with lots of parsley and dill in a rich gravy finished with sour-cream. This is a great dinner or just make the meatballs for a cocktail party’s finger food.
Ingredients:
1 lbs ground chuck
1 lb ground pork
1 large white onion chopped
3 cloves garlic chopped
2 tsp fresh dill chopped
1 tsp oregano chopped
3 tbs fresh parsley chopped
2 tbs Worchestershire sauce
1 cup breadcrumbs
1/2 cup whole milk
2 large eggs beaten
salt and pepper to taste
FOR THE SAUCE:
1 recipe brown sauce
1 cup sour cream
1 pt button mushrooms sliced
2 tbs olive oil
1/4 cup sherry
2 tbs parsley chopped
1 lbs egg noodles cooked
Directions:
1. In a small saute pan over medium heat, cook the onions and garlic in the olive oil until soft about 7-10 minutes.
2. In a large bowl combine ground pork and ground beef, milk, eggs, breadcrumbs, Worcestershire, salt, pepper and chopped herbs. Add cooked garlic and onions.
3. Using your hands, mix to combine. Do not over mix. Form uniform balls, about 2 ounces each. Set the meatballs on baking sheet.
4. Bake in a 350 degree pre-heated oven for 15 minutes.
5. Remove from oven and set aside.
6. In a large sized pot, heat the olive oil over medium heat and cook the mushrooms until soft, about 5 minutes.
7. Add the brown sauce, sour cream and parsley and bring to a simmer.
8. Add egg noodles and meatballs. Stir to combine.
9. Plate and top with diced red roasted red peppers.
Chef’s Notes: Over mixing the mixture will result in tough meatballs.