Friday, May 31, 2013

Wild Mushroom and Chicken Pasta

Wild-Mushroom-Pasta
Wild Mushroom and Chicken Pasta
       So I decided to start my "bachelor" weekend with another great homemade pasta dish.  It is mushroom season where I live and many people are out digging for mushrooms.  Many different kinds are available during the springtime in WV.  I decided to cheat and go to the market and purchase some fresh wild mushrooms.  I know, take the easy way and just purchase them.  But hey, this blog is about "recipes to live by", and if that means taking the easy way out than so be it.  I was craving something earthy with the mushrooms.  I was also craving fresh pasta, which let's be honest, is typically at least once a week.  I didn't use any family recipes or one found on the Internet.  I created this recipe based on what I thought would taste great with fresh mushrooms.  
 
     I found a great combination of mushrooms in my local market.  I used the combination of cremini, shiitake, and oyster mushrooms.  That, combined with fresh sage, cream, white wine, garlic, some fresh grated cheese, and fresh pasta, what couldn't be better on a spring weekend. This dish was amazing and they flavors just melted together in my mouth.  Please enjoy my Wild Mushroom and Chicken Pasta. Serves 2-4.

 
 Wild Mushroom and Chicken Pasta

 Ingredients:
  • 2-3 large chicken breasts
  • 2 cups mixed mushrooms, (crimini, shiitake, oyster)
  • 1/2 white onion diced
  • 2 tbs butter
  • 2 tbs olive oil
  • 1/3 cup chicken broth
  • 1/3 cup white wine
  • 1 clove garlic
  • 1 cup heavy cream
  • 1/2 cup grated Romano cheese
  • 3 small fresh sage leaves diced
  • Pasta of choice

     In a saut√© pan with the butter brown the chicken on all sides and remove.  Add the olive oil and toss in the onion and saut√©, then the garlic and the mushrooms until tender.  Pour in the white wine and simmer until reduced a bit.  Next add the chicken broth, the cream, sage leaves and the Romano cheese.  Stir, place back in the chicken diced, cover and simmer for at least 15-20 minutes.  Serve over your favorite pasta.  This dish was absolutely amazing.  The flavors were so complementary to each other that it was hard to not go back for thirds and fourths.  Creaminess from the cheese and sauce, earthiness from the mushrooms, and fragrant aroma from the sage and garlic made this meal a new classic in my house.  
 
 
 


4 comments:

  1. This sounds great..will have to try it soon!

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  2. the wild muchroom chicken pastor looks delicious, checkout my latest post at
    http://togetherfornature.blogspot.com/2013/06/fight-for-your-world.html
    feel free to leave a comment and like us on facebook

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  3. I hope not to publish for the second time :((
    Great recipe, bravo Paul!
    I make a similar recipe without heavy cream with tomatoes.

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    Replies
    1. Grazie Loretta. I will have to try yours with the tomatoes.

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