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My Favorite Way to Cook Mushrooms (Recipe: Balsamic Chicken And Mushrooms)

brainsandbalance

I am not a huge fan of mushrooms, especially in omelets. It's a texture thing! But I've realized it's not mushrooms I don't like, it's how they're cooked. And I've figured out my foolproof way of cooking mushrooms.

The key? Drying them out!

Mushrooms can get waterlogged - or full of water - which leads to a chewy consistency if not cooked correctly. By dry sauteing we remove all of that water which makes them ready to soak up all the flavor and seasonings we add be it salt, oil or balsamic!

Some of of my favorite recipes involve cooking mushrooms this way. See below for a few of my favorites or scroll down for a new one to try! The mushrooms soak up all of that delicious balsamic flavor, they're exceptional!


Our Favorite Recipes with Mushrooms:



Balsamic Mushroom and Chicken Thighs

4 Servings | Cook time: 25 minutes

Notes: the only way I cook mushrooms, they soak up all the delicious balsamic flavors!


Ingredients:

  • 16oz baby Bella mushrooms

  • 1/2 an onion, sliced thinly

  • 1 bell pepper, sliced thinly

  • 1 garlic clove, minced

  • 1.5 lb boneless, skinless chicken thighs (~8 thighs)

  • 2 tbsp balsamic vinegar, divided

  • Salt and pepper

  • Olive/avocado spray or oil


Directions:

  1. Heat a a large oven safe skillet/dutch oven over medium low heat. The pan should be dry and oil free. Add the mushrooms to the pan in one layer. Let cook a few minutes until they start to sweat. Toss around a bit and let sear some more. Continue this process until nearly all of the water has been removed from the mushrooms. This process removes any waterlogged water and ensures the mushrooms are not chewy.

  2. After about 6 minutes of sweating, remove and set aside to dry on a paper towel folded on a plate. Use a cup of water to deglaze the pan scraping up any bits. Pour off into a separate bowl.

  3. Heat the same dry pan over low heat. Add onions and peppers and cover for 2 minutes. Toss and cover again. The onions should start to sweat and cook down. Once the onions are softened and translucent sprinkle with salt and some spray with olive oil spray and sauté another minute or so. Add 1 tbsp balsamic to deglaze pan and toss with onions. Remove and set aside with mushrooms.

  4. Season both sides of chicken thighs with salt and pepper and spray with avocado or high heat oil spray.

  5. Turn heat up to medium and spray pan with avocado oil spray and add chicken to sear. Sear 3-4 minutes, until golden brown, flip and sear another 2-3 minutes.

  6. Add in garlic clove until fragrant, 30 seconds followed by remaining 1 tbsp balsamic vinegar, mushrooms, peppers and onions. Lastly add in the reserve water.

  7. Cover and simmer for 10 minutes.

  8. After 10 minutes, remove cover and use a spatula to loosen chicken and veggies from the bottom of the pan. Simmer another 3-5 minutes or until most of the liquid has thickened to a sauce.

  9. Serve warm with your favorite side!


 

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