Quick and Lean Chicken Mushroom Stroganoff

Hopefully you like mushrooms because it’s time to celebrate National Mushroom Month! For those of you who didn’t know, September is the month to give a shout out to mushrooms as fans let their friendly fungi flags fly (I’m kidding), and cook up all sorts of delicious recipes. Do you think I’m kidding? I’m not… just check out the following website devoted to mushrooms, the mushroom story, mushroom recipes, mushroom events, and more at www.mushroominfo.com.

I sound like a huge fan myself, when in fact I just discovered National Mushroom Month! Kitchen Pride Mushroom Farms (KPMF), a Texas mushroom farm, contacted me back in August about spreading the news for this special occasion. They sent me quite a few packs of homegrown mushrooms to try out for myself, and boy were they tasty!

Considered “The Mushroom of Texas”, KPMF is a family-owned and operated Texas-based mushroom farm located in a zip code full of history – Gonzales, Texas. They have been in the business for 23 years and have established themselves as one of the nation’s premier mushroom farms as they have the most modern mushroom growing facility in the United States. You can learn by visiting the KPMF website here.

As far as taste, fresh mushrooms make all the difference in world. I made KPMF’s Quick and Lean Chicken Mushroom Stroganoff recipe, which was outstanding. The dish was healthy, low-in-fat and packed rich in antioxidants from all the mushrooms. It’s very similar to Williams-Sonoma Steak & Mushroom Stroganoff except with chicken instead of meat and the addition of chicken broth.

Enjoy!

MUSHROOMS!

Saute chicken in skillet over medium heat.

Cook 7-10 minutes or until golden brown. Remove from pan.

Add mushrooms and sliced onions to saute pan with 1 tsp. oil.

Saute for 5 minutes or until tender.

Reduce heat to low. Add sour cream, chicken broth, salt and pepper. Add chicken and cook until heated through.

Serve over egg noodles.

Quick and Lean Chicken Mushroom Stroganoff
Ingredients
2 tsp. vegetable oil, divided
1 pound boneless, skinless chicken breast halves
12 ounces (about 3 1/2 cups) fresh white mushrooms, sliced
1 cup thinly sliced onion
1/2 cup reduced-fat sour cream (I used fat-free)
1/4 cup chicken broth
2 Tbsp. chopped fresh dill or 2 tsp. dried
1 tsp. salt
1/4 tsp. ground black pepper
Optional: cooked rice or egg noodles

Directions
1. In a large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minutes. Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 teaspoon of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
3. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and pepper. Add reserved chicken; cook until heated through, about 5 minutes.
4. Serve over rice or egg noodles, if desired.

Yield: 4 servings
Recipe from: Kitchen Pride Mushroom Farms

Parmesan Chicken and Rice

Looking for a one-pot-meal? In this dish, rice and broth are added to sauteed chicken, onion, garlic and mushrooms for a simple entree using only one pan.

I made this Parmesan chicken and rice recipe for my husband and myself just a few weeks ago, and we really enjoyed it. It was quick, easy and savory. Plus, who doesn’t like chicken and rice? If you’re not a fan of mushrooms, you could probably substitute artichoke hearts or perhaps broccoli. If you have a really picky eater, you can leave out all the vegetables to accommodate them. (However, if that were me, I would make the picky eater eat around it! Haha.)

Although I would not classify this meal as “Italian”, the Parmesan cheese really gives this dish a complexity of savory flavors. Plus, the dish is pretty healthy since it’s under 400 calories and less than 10 grams of fat.

Enjoy!

Saute onions, garlic, thyme and mushrooms in skillet over medium-high heat for 5 minutes.

Add chicken and saute for 4 minutes or until lightly browned. Add wine, salt and pepper.

Stir in rice and broth. Bring to a boil and simmer 5 minutes.

Stir in cheese and parsley.

Serve immediately.

Parmesan Chicken and Rice

Ingredients

1 Tbsp. olive oil

1/2 cup chopped onion

1 tsp. bottled minced garlic

1/2 tsp. dried thyme

1 (8 oz.) package presliced mushrooms

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/2 cups dry white wine

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup uncooked instant rice

1 cup fat-free, less sodium chicken broth

1/2 cup (2 oz.) grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

Directions

1. Heat oil in a large nonstick skillet over medium-heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender.

2. Add chicken; cook 3 minutes or until liquid almost evaporates.

3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield: 4 servings (serving size: about 1 cup)

Recipe from: Cooking Light

Steak and Mushroom Stroganoff

photo courtesy of Williams-Sonoma’s Comfort Foods by Rick Rodgers

Love, love, love this Steak and Mushroom Stroganoff recipe from Williams-Sonoma’s Comfort Food: Warm, Homey, Rich and Hearty by Rick Rodgers. A 19th-century Russian classic, this Williams-Sonoma’ stroganoff recipe is sensational with it’s tender chunks of steak, sweet shallots, loads of sauteed mushrooms and an outrageously rich sour cream sauce.

If you don’t already own this cookbook, I strongly recommend buying it. It costs $34.95 at Williams-Sonoma, but you can get it for about $25 at Abebooks, an online website for used, new, rare and out of print books. In this comfort food cookbook, there are lots of wonderful recipes worth trying such as blueberry pancakes, buttermilk fried chicken, mac ‘n’ cheese, and fresh peach cobbler with vanilla ice cream. I’ve made their French Toast with Caramelized Bananas, which was wonderful.

Tonight instead of going out to eat (which is our Friday night norm), I made steak and mushroom stroganoff, because I had not cooked all week! I felt the need and want to cook. 🙂 Growing up, I don’t remember eating beef stroganoff, but now I will make it all the time. This recipe is very simple, especially the sauce, which is just sour cream and dill. My favorite part are the sliced mushrooms. They have so much flavor and combine so well with the steak, noodles, and sauce. (Sometimes I’ll substitute ground beef for steak). If you have a Central Market, you need to buy your meat from them. Their steaks are tender, juicy, and fresh, unlike Kroger or Tom Thumb.

Steak and Mushroom Stroganoff
Ingredients
Beef sirloin steak, 1 1/2 pounds (can substitute ground beef)
Salt and pepper
Wide egg noodles, 3/4 pound
Canola oil, 2 tablespoons plus more as needed (I used olive oil)
Button or cremini mushrooms, 1 pound, sliced (I used cremini)
Unsalted butter, 3 tablespoons
Shallots, 1/3 cup minced
Sour cream, 1 1/2 cups at room temperature
Fresh dill, 1 tablespoon minced, plus more for garnish

Directions
1. Trim the steak of any surface fat. Cut the steak into slices 1/4 inch thick, then cut the slices into 2 inch lengths. Season with salt and pepper.
2. Bring a large pot of water to a boil over high heat. Add the egg noodles and cook according to the package directions until al dente.
3. While the noodles are cooking, brown the steak. In a large frying pan, heat the oil over medium-high heat until it shimmers. Add the steak in batches and cook, stirring frequently, until lightly browned, about 2 minutes per batch, adding more oil to the pan as needed. Transfer the beef to a plate.
4. When all the steak is cooked, add the mushrooms and 2 tablespoons of the butter to the frying pan and cook over medium-high heat, stirring frequently, until the mushrooms are lightly browned, about 6 minutes. Add the shallots and cook, stirring occasionally, until they soften, about 2 minutes. Remove from heat and stir in the steak, sour cream, and 1 tablespoon of dill. Return to medium heat and simmer, stirring constantly, until the sour cream is heated through, about 1 minute. Do not allow to boil.
5. When the noodles are ready, drain them and return to the cooking pot. Add the remaining 1 tablespoon butter and toss to coat. Divide the noodles among dinner plates and top each serving with the steak and sauce. Sprinkle with dill and serve.

Yield: 4 servings
Recipe from: Williams-Sonoma’s Comfort Food: Warm, Homey, Rich and Hearty by Rick Rodgers.

Paprika Chicken with Mushrooms

I debated putting this recipe on the blog because I wasn’t “in love” with this dish, but I’m posting it because it is simple, healthy, and has only a few ingredients. Don’t get me wrong, it is not bad, it just doesn’t have that “wow” factor. I love mushrooms, and the paprika gave it a unique flavor. My husband actually liked this! The only thing I would complain about is the sauce… it would be better and more like a “Chicken Marsala” if you added some chicken broth, sour cream, or red wine. Those ingredients would give it the “wow” factor in my opinion. Anyways, here is the recipe. I found it online at allrecipes.com. Feel free to alter the recipe as you wish.

Pound chicken and sprinkle with paprika, salt, pepper, and garlic powder.

Melt butter over medium heat and cook chicken for 10 minutes, covered.

Flip chicken and top with sliced onions and mushrooms and cook, covered, for another 10 minutes.

Reduce heat to low, stir mushrooms and onions in with butter sauce, and simmer for 5 minutes, uncovered.

Serve immediately.

Paprika Chicken with Mushrooms
Ingredients
4 boneless, skinless chicken breasts
1 tsp papkria
salt and pepper to taste
1 pinch garlic powder
1/4 cup butter
1 onion, sliced into thin rings
1 lb fresh mushrooms, sliced

Directions
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt butter over medium heat. Arrange chicken breasts in the pan, cover, and cook 10 minutes.
3. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
4. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low and cook uncovered for 5 minutes.

Serves 4
Amount Per Serving: Calories: 260 | Total Fat: 14.4g | Cholesterol: 91mg