If you want to eat, cook and taste !!!!!
They’re rich in fiber with very few calories. Perfect in a soup or served with barley, here are a few recipes for seasonal honey mushrooms.
It’s mushroom season! That’s why we’ve decided to provide you with three recipe ideas for our favorite variety of the season: honey mushrooms.
They taste great sautéed, but you can use them in quite a few other recipes as well. With honey mushrooms, autumn always tastes better!
The characteristics of honey mushrooms
Called Chiodini or asparagus mushrooms in Italian, honey mushrooms consist of a cap and a long stem – which is sometimes too fibrous at the end like asparagus, so it needs to be removed. Honey mushrooms are ideal for sautéing, but they also go great with cherry tomatoes, sausage, polenta, potatoes, and pasta.
Be careful, though: Mycologists recommend pre-boiling the mushrooms for at least 10 minutes to eliminate any risk of toxicity.
Prepping honey mushrooms
Cut the fibrous part at the base of the stem off and using a small knife, remove any leftover soil residue. Wash the mushrooms thoroughly under running water and dry them gently. Leave them to soak in water and baking soda for 10 minutes, changing the water often. Then boil for at least 10 minutes, eliminating any foam that appears on the surface using a slotted spoon.
Sautéed honey mushrooms
After prepping the honey mushrooms as indicated above, heat a pan with extra-virgin olive oil, a clove of garlic (chopped with the bitter inner green part removed), and some chopped red chili pepper over low heat. Add the mushrooms, turn the heat up slightly and sauté. Once cooked, turn off the heat. Season with salt, pepper, and plenty of chopped parsley.
3 more recipes with honey mushrooms
For a creamy vellutata soup made with lentils and honey mushrooms, first boil the lentils with celery, carrot, onion, and 1 bay leaf. After 10 minutes, add the mushrooms (either boiled or boiled and sautéed). Add salt and stir, setting aside a spoonful of lentils and mushrooms to decorate. Season with extra-virgin olive oil, rosemary, and red chili pepper. Don’t forget the naturally leavened bread crostini or the chopped walnuts!
To add some elegance to the usual chicken breast meal, just heat some extra-virgin olive oil in a pan with a clove of garlic (chopped with the bitter inner green bud removed) and red chili pepper. Add the chicken breast and let it brown on all sides. Then add the boiled mushrooms and continue as you would with the sauté above.
Who doesn’t love bruschetta? What would you say if we suggested adding sautéed mushrooms to a poached egg on top of toasted bread? Think of the soft yolk soaking into the crunchy bread with the flavor of forest mushrooms. In the dictionary, you’ll find this under the definition of “comfort food”!
Chicken with mushrooms will always be a classic that combines delicacy, taste and tradition. Some of our favorites? To name just a few: chicken escalope with mushrooms, roasted chicken breast with mushroom stuffing, stewed chicken bites with mushrooms and even fried chicken nuggets and mushrooms (it’s seriously delicious).
Chicken escalope with mushrooms
A great classic of the Italian tradition is chicken escalope with mushrooms! To make it, first beat the chicken breast slices with a meat tenderizer to flatten them, bread them in flour and cook in a pan with a knob of butter. Sauté for a couple of minutes on each side until golden-brown and then remove the chicken breasts from the pan and cover them with foil or a lid to keep warm. In the same pan, brown a clove of garlic in a little butter and add the mushrooms. Brown for about three minutes and adjust salt and pepper to taste. After removing the clove of garlic, add the chicken slices. Let the sauce cook with the chicken for a couple of minutes, then serve hot garnished with freshly chopped parsley to taste.
Chinese chicken and mushrooms
When we talk about chicken and mushrooms, we definitely can’t forget to include the traditional Chinese recipe for chicken with mushrooms and bamboo. This is a dish that is both delicate and creamy at the same time, which is why we love it so much – plus, it pairs perfectly with simple white rice as a side dish. So – shall we try to make it? To start, first soak dried shiitake mushrooms in cold water for 30 minutes. Once ready, squeeze the mushrooms of their excess liquid and dice finely. Then julienne 1 carrot and 1 onion into thin strips. Now, for the chicken: First cut the chicken breast into even cubes and brown them in a pan with green onion and chopped ginger. After five minutes, add some vegetable stock (about 2 cups), a few tablespoons of soy sauce and a pinch of sugar. Let the sauce cook, stirring often. After a few minutes, add the carrot, mushroom, bamboo and a teaspoon of cornstarch. Cook until the desired consistency is reached and serve hot with a little white rice on the side.
Roasted chicken with mushroom stuffing
An interesting and never taken-for-granted way to serve chicken with mushrooms is to use the mushrooms for a delightfully tasty filling for stuffing the chicken! To do this, we recommend buying a bone-in whole chicken from the butcher, so you can fill it with the mushroom stuffing and tie it with kitchen twine to cook inside. Make the filling by browning the mushrooms and some sausage (casings removed) in a saucepan with 1 clove of garlic (minced), ground pepper and a veil of olive oil. For the side, roast some potatoes alongside the chicken. If you’re using chicken breasts, just make sure to wet the surface with broth from time to time to keep it from drying out.
Chicken meatballs with mushrooms
A delicious, more unconventional recipe for chicken with mushrooms is chicken meatballs with mushrooms. Make the meatballs using minced (cooked) chicken meat, mushrooms (sautéed and chopped), torn bread soaked in milk, cheese, egg and a pinch of salt. Bread the meatballs in flour and brown them gently in a pan over medium heat.
