Posts Tagged ‘white wine’

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Mushroom Hand Pies

October 4, 2016

We love portable dinner. It is perfect for the beach, a picnic, or for eating one-handed while entertaining a baby. These are hearty and full of earthy mushrooms. We loved adding crispy bacon, but you could leave it out for a vegetarian version.

You will need:

  • 4 oz bacon
  • 8 oz baby bella mushrooms, cut into 1/4-inch slices
  • 2 cloves garlic, minced
  • 1 t oregano
  • Pinch of crushed red pepper flakes
  • 1/2 c white wine
  • 1/2 c heavy cream
  • 4 oz shredded Gruyere or swiss
  • Salt and pepper, to taste
  • 1 package puff pastry sheets
  • 1 egg
  • 1 T water

Then you will…

  1. In a large nonstick skillet, cook the bacon over medium heat until crispy, about 3-5 minutes per side.
  2. Remove the bacon and set aside on a paper towel-lined plate.
  3. Once cool, crumble the bacon. Set aside.
  4. Dispose of all but 2 tablespoons of the rendered bacon fat.
  5. Saute the mushrooms in the rendered bacon fat until most of their liquid is cooked off.
  6. Stir in the garlic, oregano, and red pepper flakes. Saute until fragrant, about 2 minutes.
  7. Stir in the wine and saute until it is cooked off.
  8. Stir in the cream and allow to simmer until the sauce thickens. You want it to resemble a thick gravy.
  9. Stir in the shredded cheese. Season with salt and pepper to taste.
  10. Preheat your oven to 400 degrees. Line two baking sheets with parchment paper.
  11. Roll out the puff pastry until each sheet is roughly square.
  12. Cut each sheet into 4 squares.
  13. Place a spoonful of mushroom filling a little to one side of the middle of each square. You will want roughly a 1/2 inch margin of dough on the edges.
  14. Sprinkle with some of the bacon.
  15. In a small bowl, whisk together the egg and water to make an egg wash.
  16. Brush the edges of the dough lightly with the egg wash.
  17. Fold the other half of the dough over the filling, either in squares or triangles (or both).
  18. Use a fork to crimp the edges of the pastry shut.
  19. Place the pastries on the prepared baking sheets.
  20. Brush the tops with the egg wash.
  21. Lightly sprinkle with pepper.
  22. Cut three small slits in the top of each pastry to allow steam to escape.
  23. Bake 20-30 minutes or until the pastries are golden and baked through.
  24. Remove from the oven and allow to cool on a rack at least 15 minutes before serving.

20160809-mushroom-pies-03

 

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Rosemary-Mushroom Pasta Sauce with Chicken

June 10, 2015

This sauce was inspired by a recent trip to Eastern Market. We had a few friends in town from Chicago and lucked out with simply gorgeous weather, so we decided to walk around food stalls, artist stands and flea market tents. It was lovely. We spotted some amazing mushrooms and couldn’t resist a visit to our favorite fresh pasta vendor. This dinner was the result!

20150418 Mushroom Pasta

You will need:

  • 3 T olive oil, divided
  • 1/2 lb chicken breast, chopped
  • 2 shallots, finely chopped
  • 16 oz assorted mushrooms, cleaned and chopped (we used crimini, oyster, and shitaake)
  • 5 sprigs fresh rosemary, chopped
  • 1/4 c dry white wine (optional)
  • 1/2 c stock (we used chicken)
  • 2 T Dijon mustard
  • 6 oz creme fraiche
  • 1/3 c light cream
  • 1 lb pasta (we used fresh egg bucatini)
  • 1/2 c pasta water, reserved
  • Salt and pepper

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the directions, straining 1-2 minutes before recommended cooking time. Be sure to reserve 1/2 cup of the pasta water for the sauce. The pasta will continue cooking when you add it to the sauce.
  2. In a large nonstick skillet, heat two tablespoons of olive oil over medium heat.
  3. Add the chicken and saute until cooked through and golden. Transfer the chicken to a plate.
  4. Heat the remaining olive oil in the same skillet over medium heat.
  5. Add the shallots, mushrooms and rosemary.
  6. Saute until the mushrooms release their juices and start to turn golden.
  7. Add the wine (if using) and stock, scraping up any browned bits into the sauce.
  8. Stir in the mustard.
  9. Allow to simmer until reduced by half.
  10. Return the chicken to the skillet.
  11. Stir in the creme fraiche, cream and reserved pasta water. Heat through.
  12. Season to taste with salt and pepper.
  13. Add the pasta to the sauce and toss until evenly coated.
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Lemon Dijon Turkey Breast

May 13, 2015

D and I made this for dinner on a whim after spotting some turkey breasts at a local grocery store. We paired them with red onion, mustard, lemon and capers for a delicious dinner.

You will need:

  • 2 lb turkey breast, cut into 6 pieces
  • 1/4 t salt
  • 1/2 t ground pepper
  • 2 T olive oil
  • 1 T butter
  • 1/2 small red onion, thinly sliced
  • 2 c dry white wine
  • 1/4 c Dijon mustard
  • 1 lemon, zested and juiced
  • 1 T capers, chopped

20150406 Dijon Turkey 02Then you will…

  1. Lightly pound the turkey pieces with a meat tenderizer/mallet until they are 3/4-inch thick.
  2. Pat dry with paper towels.
  3. Season with the salt and pepper on both sides.
  4. In a large nonstick skillet, heat the olive oil over medium heat.
  5. Add the turkey and cook 3 minutes per side, until golden and cooked through. Cook in batches if needed.
  6. Remove the turkey and place on a plate. Cover it loosely with tinfoil.
  7. Melt the butter in the same skillet over medium heat.
  8. Add the onion and allow to saute 3-5 minutes, until they start to soften.
  9. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan.
  10. Stir in the mustard, lemon zest, lemon juice and capers.
  11. Allow to reduce by at least half.
  12. Top the turkey with the sauce and serve hot!
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Paprika Spinach Chicken

March 21, 2015

This is a fragrant, juicy chicken dish perfect for an upcoming date night or night in with friends. It is made from a few simple ingredients that turn magical in the pan.

20150223 Paprika Chicken 02

You will need:

  • 1 lb chicken breasts
  • 1 t paprika
  • 1/4 t salt
  • 1/2 t pepper, divided
  • 3 T olive oil, divided
  • 2 T unsalted butter
  • 1/4 fresh sage, washed and dried and finely chopped
  • 3 cloves garlic, minced
  • 1 c dry white wine
  • 4 oz fresh baby spinach

Then you will…

  1. Season the chicken with the paprika, salt and 1/4 teaspoon of the pepper, spreading it out on all sides.
  2. Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium heat.
  3. Add the chicken and cook 3-5 minutes until the first side is golden.
  4. Flip the chicken over and cook another 3-5 minutes until the second side is golden.
  5. Add the remaining olive oil, the butter, sage, and garlic to the pan.
  6. Sauté for 2-3 minutes or until the butter is melted and the seasoning fragrant.
  7. Stir in the wine and bring to a simmer. Allow to simmer for 20 minutes, partially covered.
  8. Stir in the spinach and allow to just wilt. Remove from heat.
  9. Season with salt and pepper, to taste.
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Chicken, Mushroom and Prosciutto Pie

March 4, 2014

I adapted this recipe from Bon Appetit for the first Sunday night dinner at our new place. It is a lighter meat pie than my Steak Pie, but D thought it was still comforting and perfect for a cold, winter evening. We enjoyed it so much that we almost didn’t have leftovers.

20140302 Chicken Mushroom Pie 02

You will need:

  • 6 T butter, divided
  • 1 lb baby bella mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 1/2 lb chicken breast, cut into bite-sized pieces
  • 4 oz thin prosciutto slices, cut into thin strips
  • 2 t zested lemon peel
  • 3/4 t dried thyme
  • 1/2 t salt
  • 1/2 t pepper
  • 1 c dry white wine
  • 2 c low-sodium chicken broth
  • 3 T flour
  • 1 1/2 c peas
  • 3/4 c grated cheese (I used a Swiss/Gruyere blend)
  • 1 can crescent roll dough

Then you will…

  1. In a large pot, melt 3 tablespoons  of the butter over medium-high heat.
  2. Add the mushrooms and garlic; sauté about 3 minutes.
  3. Add chicken and continue cooking, allowing the liquids to reduce.
  4. When there is a little more than a half cup of liquids left, pour them out of the pan and reserve.
  5. Add the prosciutto to the pan and cook with the mushrooms and chicken until everything is starting to brown.
  6. Stir in the wine to deglaze the pan. Add one cup of the chicken stock plus the lemon zest, thyme, salt and pepper.
  7. In a small saucepan, melt the remaining 3 tablespoons of butter.
  8. Whisk the flour into the butter. Allow to cook about 1 minute.
  9. Gradually whisk in the second cup of broth to the butter-flour roux mixture.
  10. Stir the butter-flour-broth mixture into the main pan. Reduce heat to medium-low; simmer uncovered 20 minutes to blend flavors.
  11. Preheat oven to 350 degrees.
  12. Mix the cheese into the filling pot until melted and smooth.
  13. Pour the filling into a 9×13 inch baking dish.
  14. Top with the flat crescent roll dough.
  15. Bake 20-25 minutes or until bubbly and the dough is cooked through and golden.
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