While we continue to wait for this interminable election season to finally and officially end, let us remember the majestic mushroom. Your chanterelles, your cremini, your oyster, and your porcini — all are plentiful at this time of year and we suggest you take advantage of that immediately before it’s over and there are only lawsuits and gun-toting protesters invading your thoughts. (Wait, not a good segue?)
A friend posted on Facebook last week while we were all glued to the Electoral College results that the magic number of 270 is what she feared her weight would reach if she didn’t stop stress eating! Now that we’re in a new phase, we are still feeling the tension, but we can stay healthy and still enjoy a delicious meal, a comforting dish that can transport us to calmer times.
Here are two ways to use the elegant yet earthy mushroom… one is all protein, the other, well, isn’t pasta a comforting way to quarantine? Just remember your portion sizes and you’ll be ok.
Chicken Marsala
Serves: 4 servings
This starts out like many other dishes requiring dredging in flour, but we made it easier and used a large ziploc bag to minimize mess and cleanup. Couple of notes: You can substitute sliced onion for the shallots if you like or omit the onion/shallot altogether, as that is not in the classic version of this dish, but we love onions so we used it. Also, notice that there is no cream in this recipe -- another plus!
Ingredients
- 2 large chicken breasts
- ½ cup flour
- 2½ teaspoons kosher salt (yes)
- ½ teaspoon ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 shallots or 1 small onion
- 3 garlic cloves, smashed
- 1 tablespoon fresh thyme, chopped
- 8 ounces mushrooms, sliced ¼-inch thick (we used a mix of cremini and white button)
- 1 cup sweet Marsala
- ½ cup chicken stock or broth
- ½ teaspoon dried oregano (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Sharpen your best knife and very carefully slice each chicken breast in half horizontally.
- Put the 4 cutlets into a ziploc bag, close it up well, and pound the chicken breasts thin using a mallet or a rolling pin. The chicken shouldn't be thicker than ¼-inch.
- In a small bowl, combine salt, pepper, and flour, then pour into the ziploc and shake until all the chicken is well-coated with the flour mixture.
- Add olive oil and butter to a large saute pan and heat over medium-high.
- Add the 4 chicken breast cutlets and sear until golden brown, about 3 minutes on each side.
- Transfer to a plate and set aside.
- Add the shallot or onion and garlic to the pan and cook, stirring for about a minute.
- Add the mushrooms and cook until juices evaporate, about 5 minutes more.
- Add the Marsala wine and simmer until the liquid reduces by half, about 3 minutes.
- Reduce heat to medium and add the stock (or broth), thyme, and oregano (if using), then simmer on low until liquid is reduced by half, about 3 or 4 more minutes.
- Put the chicken back into the skillet, along with any juices that may have accumulated on the plate and heat through, about 2 minutes, turning to coat in the sauce once or twice.
- When ready to serve, transfer one chicken breast per serving to a plate and spoon the mushroom sauce over the chicken.
- Before serving, sprinkle chopped parsley over the top, if desired.
Fettuccine with Mushrooms a la Chiara
This tempting dish is named for a fictional character in one of Daniel Silva's international thrillers. Chiara, a native of Venice, is an undercover agent herself, but she often prepares this dish for her husband when he returns from one of his dangerous exploits, and the description of it always gets our mouths watering. I once wrote to the author asking for the recipe, and in fact suggested he put together a cookbook of all Chiara's authentic Italian dishes! To my surprise, I received a response saying that many readers had made a similar request and they actually had one in the works. Hmm.. .we'll see if that ever happens. Meanwhile, enjoy this delicious dish that is the epitome of comfort, whether you're capturing spies or simply watching the news.
Ingredients
- 4 ounces unsalted butter
- 2 cloves garlic, minced
- 1½ pounds fresh mushrooms, thickly sliced (You can use less, say 1 pound, but we like lots of mushrooms of all types)
- 1 cup heavy cream
- 1 pound fettuccine
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Before you start, remember to clean the mushrooms, but do not rinse. Use a dry paper towel to rub each one.
- Melt the butter in a large skillet over medium-low heat.
- Add the garlic and cook for one minute, then add the mushrooms and saute until mushrooms have softened and turned a deep brown color, about 10 minutes.
- Add the cream and simmer over low heat.
- Meanwhile, cook the fettuccine in a large pot according to package directions, adding a generous pinch of salt to the boiling water before putting in the pasta.
- When noodles are al dente, about 11-12 minutes in the boiling water, reserve about a cup of the pasta water and then drain the pasta.
- Return the fettuccine to the pot and add the mushroom sauce to the hot pasta in the pot, tossing with tongs to mix well.
- Add the Parmesan and the pasta water, season with salt and pepper if desired.
- Put onto serving plates, sprinkle with chopped parsley if desired, and serve hot..