Ingredients (serves 6):
100g unsalted butter
2 shallots, finely chopped
1 small clove garlic, finely chopped
1 celery stick, finely diced
600g mixed mushrooms (such as white button, Portobello, shiitake or brown field mushrooms), diced into very small pieces
Salt and black pepper to taste
1/4 cup dry white wine
1 litre chicken stock
1 sachet bouquet garni
freshly grated nutmeg
3/4 cup cream
Method:
1. In a large saucepan, heat the butter and gently sweat the shallots, garlic and celery without browning them, 5 minutes.
2. Add the diced mushrooms, season with a pinch of salt and pepper, and cover the pan. Sweat for 15 minutes, stirring occasionally.
3. Add the wine, let it bubble for a minute or two, then add the stock.
4. Bring to a boil, then add the bouquet garni and simmer gently for 20 minutes or so.
5. Taste and adjust seasoning. Add a few gratings of nutmeg.
6. Add the cream and taste again. Adjust seasoning and remove the bouquet garni sachet.
7. You can serve it hot as it is, or blitz it in a blender so that the soup is smooth.
Tips:
Serve recipe with FairPrice’s garlic bread ($3.95 for 450g) available at all FairPrice supermarkets.
Recipe source: Today newspaper (18 Sep 2008)
Showing posts with label Mushroom. Show all posts
Showing posts with label Mushroom. Show all posts
Chicken ala king
Ingredients (serves 4):
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
50g butter
1/3 cup flour
1/2 tsp salt
1 cup chicken stock
1 cup milk
2 Organic Prairie chicken breast fillets
6 fresh mushrooms, stems removed and quartered
1 red pepper, seeded and finely diced
Method:
1. Fill a saucepan with water and bring it to a rolling boil.
2. Add the chicken breast fillets. After 3 minutes, turn off the heat and cover with a lid. Set aside for half an hour. The chicken will poach in the heated liquid.
3. When the chicken has cooled, dice it.
4. In another saucepan, melt the butter then whisk in the flour and salt.
5. Slowly add the milk and chicken stock, whisking as you go to get a smooth sauce.
6. Cook, stirring constantly until the sauce becomes thick and bubbly, for about 10 minutes.
7. Add the diced chicken, red peppers and mushrooms and continue to cook for a further 10 minutes.
8. Season to taste and serve hot.
Tips:
Recipe uses Organic Prairie Chicken Breast Fillets ($59.30 per kg) available at FairPrice Finest.
This is a very retro dish circa the 1970s, when mother and aunties would serve it poured over buttered toast, puff pastry or even choux pastry cases.
Recipe source: Today newspaper (29 May 2008)
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