September 16th, 2014
Denise of Chez Us welcomes fall comfort favorites to the menu with this mushroom, chicken alfredo twist on classic lasagna.
While it is school season for most folks, it is conference season for us, which means lots of traveling and an extra work load besides Chez Us. When it comes to times such as this, it feels like school season around here, and a healthy and hearty meal that can last us a few days is ideal. Or one that can go from freezer to oven to table is a welcomed pleasure after a few days on the road. This recipe for Mushroom Chicken Alfredo Lasagna is exactly that, hearty and comfortable food for the table. And our bellies!
I wish I could take all the credit for coming up with this recipe; but, I have to give credit to one of my 18-year-old nephews for the genius idea with flavors. We were recently vacationing together, and over a dinner of lasagna, he wondered out loud what it would be like made with an alfredo sauce, mushrooms and chicken. I loved the idea so much that I tucked it away until we got home, and then got busy in the kitchen.
I used lots of cremini mushrooms for this recipe; in my opinion the more the merrier! I tried the recipe two ways, once with only mushrooms, and this time around with ground chicken. Both ways are great, so vegetarians you can enjoy this recipe as well. I liked using half sliced and half minced mushrooms as it added more texture to the recipe, and we are all about texture with our food. As well, the recipe works well with fresh lasagne noodles or the no boil ones, I prefer both of these options as I find that the pasta that is boiled adds more liquid to the finished dish.
All that is left to add to this meal is a salad, some warm bread and a few hungry people. You guys are going to dig this recipe!
Mushroom Chicken Alfredo Lasagna
- 1 tablespoon olive oil
- 1 medium yellow onion, thinly sliced
- 3 small cloves garlic, finely minced
- 1 1/2 pounds ground chicken ** vegetarians you can skip this, and add another pound of mushrooms for the filling.
- 2 pounds cremini mushrooms, stem removed and dirt brushed off
- 1 tablespoon fresh rosemary, finely minced
- kosher salt to taste
- black pepper to taste
- 1 stick butter
- 2 cups heavy cream
- 10 ounces grated parmesan
- nutmeg to taste
- lasagna noodles – either fresh or no boil ones
- Using a food processor finely mince 1 pound of the mushrooms, and slice the other 1 pound into slices. If you are vegetarian, then finely mince 2 pounds, and thinly slice 1 pound. Then skip the cooking chicken part of this recipe.
- In a large frying pan add the olive oil and thinly sliced onion. Place over medium heat, stir, lower heat to low. Cook the onions until lightly caramelized, stirring very often. This will take about 15 minutes – 20 minutes.
- Add the garlic, stir and cook for 1 minute.
- Remove from the heat and place the mixture into a small bowl.
- Place the chicken into the same frying pan, using a wooden spoon break it up into small pieces. Cook over low heat for 7 minutes.
- Add the minced mushrooms, stir, and cook for 3 minutes.
- Add the sliced mushrooms, stir and cook for 5 minutes.
- Add the onion mixture, stir and cook for 1 minute. Remove from the heat.
- Season to taste with salt and pepper. Stir in the rosemary. Set aside
- Place the butter and heavy cream into a large saucepan over medium heat. Bring to a boil.
- Remove from the heat and whisk in 1 cup of the parmesan cheese until melted and smooth.
- Add a generous pinch of nutmeg to taste. Whisk. Set aside.
- Lightly oil a baking dish with a little olive oil. Pour about 1/4 cup of the alfredo sauce on the bottom.
- Layer with lasagna noodles, my pan fit four across the bottom. Top with some of the chicken/mushroom mixture, then sprinkle some of the cheese over the top.
- Top with another layer of noodles, and repeat until you have reached the top of your baking dish, ending with a layer of noodles. I had 3 layers, ending with noodles.
- Pour the alfredo sauce over the top, and sprinkle with the remaining cheese.
- Preheat oven to 350. Bake 30 minutes or until bubbly and lightly golden.
- Let sit for 5 minutes.
September 12th, 2014
By Phoebe Lapine of Feed Me Phoebe
Most people love the idea of cooking on Sunday for the week ahead. But usually the meals that come to mind resemble lasagna pan Tetris, with pieces of various shapes getting chiseled off throughout the week. It’s sometimes hard to think of healthy options beyond creamy, meaty casseroles.
Even though most of us aren’t lucky enough to be returning from summer camp, back-to-school season still marks a new beginning of sorts, as our schedules pick up again and we have to return to our daily rituals. While leaving the office at 1pm on Fridays during the summer to soak in the sun by the pool might have made cooking and entertaining a breeze, now that it’s back to business, we could all use a little help saving time in the kitchen with meals that are healthy to prepare – and mushrooms make it easy.
Here are some of my favorite mushroom-filled ideas for dishes you can make for the busy workweek ahead.
–Phoebe Lapine of Feed Me Phoebe
1. Mushroom Hot & Sour Soup – a great vegetarian, gluten-free spin on the Chinese takeout classic.
2. Wild Mushroom Risotto – a big batch of this hearty grain will keep you satisfied all week long. Simply add a little stock to reheat and enjoy the second time around.
3. Kale Salad with Cremini Mushrooms and Lemon Vinaigrette – kale is one of the few greens that can be pre-dressed and still last for a few days in the fridge without spoiling.
4. Portobello Mushroom Burgers with Romesco Sauce – portabellas can be grilled or baked at the beginning of the week and quickly thrown together in these sandwiches for a last minute lunchbox or dinner option.
5. Mushroom Tacos with Mexican Brown Rice – both the mushrooms and the rice are great make-ahead fillings to have in the fridge for an impromptu taco night.
September 9th, 2014
We’re all crazy busy. I know I can never have too many recipes that I can make in 30 minutes or less to help me get dinner on the table during the week. This is an easy everyday chicken and mushroom recipe that fits that bill. It is one that I’m sure you’ll be turning to time and time again.
Because we’re using chicken tenders the chicken cooks up in a flash. You could absolutely use a chicken thigh just know that it will have to cook much longer. The sauce is the kicker. Mushrooms swimming in a white wine and stock sauce with a squeeze of lemon to give it a little extra zing.
Add a side of fresh vegetables and you’re all set.
Easy Chicken and Mushrooms
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
- 1/4 cup all purpose flour
- kosher salt/pepper
- 1 1/4 pound chicken breast tenders
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter – divided
- 8 ounces small button mushrooms
- 1/3 cup dry white wine
- 1/3 cup chicken stock
- juice from 1/2 lemon
- fresh parsley to garnish
- Place flour into a shallow bowl. Season with salt/pepper. Lightly dredge chicken into flour covering both sides. Shake excess flour off. Set aside.
- Heat a large skillet with oil and 2 tablespoons butter over medium heat. Brown chicken 3-5 minutes each side (depending on the thickness). Transfer to a plate and set aside.
- Add remaining butter to pan. Add mushrooms. Cook for approximately 5 minutes until slightly softened. Add wine, chicken broth and lemon juice. Season with salt and pepper.
- Return chicken to pan. Reduce heat to low and cook until sauce thickens.
- Garnish with fresh parsley.
September 5th, 2014
As we celebrate our favorite funghis during Mushroom Month, we are partnering with the Life of Dad online community to help spread the mushroom love all month long! This lively community of Dad bloggers will be creating an overflowing basket of mushroom recipes throughout September – and you can join in the fun through a weekly recipe contest, Twitter party, and sharing your own #ShroomTember recipes on social media.
The Life of Dad community is the first-ever social network for Dads! Be on the lookout for a mushroom blendability cooking video hosted by some youthful sous chefs, blogs and a podcast that will prove that the life of a dad includes cooking delicious meals for their family.
On September 8, we’ll kick off a series of weekly #ShroomTember recipe challenges that will inspire you to get cooking with mushrooms. From easy mushroom blend meals that will please your little picky eaters to game-day appetizers, there will be a challenge for you! Get in on the #ShroomTember action with the Life of Dad community!
Join us in welcoming the Life of Dad network this upcoming Monday as we kick-off our ShroomTember celebration with our first recipe challenge – The Simple Dinner – which will consist of creating a quick meal featuring mushrooms.
Be sure to follow our #ShroomTember celebration on Twitter and Facebook.
We look forward to seeing you there!
September 2nd, 2014
Gaby from What’s Gaby Cooking makes weeknight dinner prep look easy with a rich mushroom and chicken blend pasta ready in 20 minutes or less.
It’s Mushroom Month and I am pretty pumped about it. Since becoming obsessed with mushrooms a few years back during culinary school, well, I can’t be stopped. It’s always time for mushrooms and this Mushroom and Chicken Parmesan Pasta is the perfect weeknight meal!
Finely diced mushrooms are mixed with ground chicken to make for a totally easy and filling meal that will rock your world!! Plus the combination of meat and mushrooms is bumping up your protein and vegetable intake, so it’s really a win-win situation!
Meat + Mushrooms + a whole lotta pasta! You guys are absolutely going to love this one.
Mushroom and Chicken Parmesan Pasta
- 10 ounces dry spaghetti
- 2 tablespoons olive oil
- 1 pound crimini or baby bella mushrooms, finely diced
- 2 cloves garlic, finely chopped
- 1/2 pound ground chicken
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 14.5-ounce can diced tomatoes, undrained
- 1/2 cup grated Parmesan
- 1/4 cup chopped chives
- Cook the pasta according to the package directions. Drain and return the pasta to the pot.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the mushrooms and cook, stirring occasionally, for 4-5 minutes until golden brown.
- Add the garlic, chicken, salt, and pepper and cook until the chicken is fully done.
- Spoon off and discard any fat. Add the tomatoes and their juices and bring to a boil.
- Reduce heat and stir in half of the Parmesan. Simmer until the sauce has thickened slightly, about 5 minutes
- Add the sauce to the pasta and toss. Divide among plates and sprinkle with the remaining Parmesan and the chives.