Butteredwildmushroomswithonionandhotchilis Recipes

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BRAISED CHICKEN THIGHS WITH BUTTON MUSHROOMS

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 23



Braised Chicken Thighs with Button Mushrooms image

Steps:

  • Set a 10-inch, straight-sided saute pan over medium-high heat and add the oil. Season the chicken thighs with the Essence, salt and pepper. Place the chicken, skin side down in the pan and sear until golden brown, about 3 to 4 minutes. Turn the chicken over and sear on the second side for another 3 to 4 minutes. Remove the chicken from the pan and add the butter and mushrooms. Saute the mushrooms, stirring occasionally, until browned and most of the liquid has evaporated, about 4 to 5 minutes. Add the onions and garlic to the pan and saute for 3 to 4 minutes. Sprinkle the flour into the pan and cook, stirring often to make a light brown roux, about 4 to 5 minutes. Add the tomato paste, stock and rosemary to the pan, bring to a boil and reduce to a simmer. Return the chicken to the pan, skin side down and cook the chicken for 30 minutes. Turn the chicken over and cook until the meat is very tender, about 30 minutes. Serve the chicken over rice and garnish with the chopped parsley.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking," by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

1 tablespoon olive oil
6 chicken thighs
1 tablespoon Essence, recipe follows
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
16 ounces button mushrooms, thinly sliced
1 cup sliced yellow onion
1 tablespoon minced garlic
2 tablespoons all-purpose flour
2 tablespoons tomato paste
2 cups dark chicken stock
2 tablespoons coarsely chopped fresh rosemary leaves
4 cups steamed white rice
2 tablespoons chopped fresh parsley leaves
2 1/2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder

BUTTERED WILD MUSHROOMS WITH ONION AND HOT CHILIS

During the rainy season (May to October) in Sikkim, the lush Himalayan hills are filled with wild mushrooms, which are gathered for home use. This particular preparation was a favorite of the chogyal, the last king of Sikkim, according to his cook, Puchung Lepcha. Adapted from "Indian & Chinese Cooking from the Himalayan Rim," by Copeland Marks.

Provided by FLKeysJen

Categories     Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 5



Buttered Wild Mushrooms With Onion and Hot Chilis image

Steps:

  • Melt the butter in a skillet or wok over moderate heat. Add all the ingredients at once and stir-fry for 10 minutes.
  • Serve warm with plain rice.

Nutrition Facts : Calories 162.9, Fat 15.6, SaturatedFat 9.8, Cholesterol 40.7, Sodium 527.9, Carbohydrate 5, Fiber 1.2, Sugar 2.8, Protein 2.9

1/4 lb fresh butter
1 lb fresh wild mushrooms or 1 lb fresh cultivated mushroom, sliced not too thin
1 small onion, sliced into rounds (1/2 cup)
1 teaspoon salt
2 -4 fresh hot green chili peppers, seeded and thinly sliced (to taste)

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