Cream of Mushroom Soup with Garlic Herb Breadcrumbs. Staying warm with this Cream of Mushroom Soup with Garlic Herb Breadcrumbs. Autumn mushrooms pureed with garlic, fresh herbs, balsamic vinegar, and a touch of milk to create the perfect savory and incredibly flavorful soup. 32 more words
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I’m back in the kitchen after a summer road trip and boy do I have a tasty new recipe to share with you today, mushroom and brie baked eggs! This is a really simple dish where eggs are baked in a mushroom and brie sauce and served with toast or crusty bread for dipping and…
1 tablespoon white miso
1 tablespoon water
1/2 cup plain low-fat yogurt (not Greek-style)
1 1/2 pounds small new potatoes
1 large red onion, halved and divided
2 tablespoons olive oil, divided
5 ounces exotic mushroom blend
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
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Hey, hi! we have cheesy veggie things to talk about today! The post Herbed Goat Cheese Stuffed Mushrooms. appeared first on Half Baked Harvest.
Today I have a new side dish recipe for you, balsamic soy roasted garlic mushrooms that are so easy to make and so tasty and good! These mushrooms are as easy to make as tossing whole mushrooms in soy sauce, balsamic vinegar and garlic and roasting them until they are all nice and tender! Despite…
Today I have a quick and easy slow cooker garlic herb mushroom side dish recipe for you! I like this recipe not only because it’s so quick and easy but it’s also made in the slow cooker which frees up some oven and stove top space which is really nice for large meals like Thanksgiving…
By Jamie Olivier
This easy chicken pie recipe is perfect with green and mash, it’s a great winter warmer.
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(Adapted from Jamie’s 30-Minute Meals)
500g free-range chicken (you can use breast or thigh)
a knob of butter
1 bunch of spring onions
150g button mushrooms
1 heaped tsp plain flour (plus extra for dusting)
2 tsp English mustard
1 tbsp creme fraiche
300ml chicken stock
a few sprigs of thyme
1/2 a nutmeg, grated
1 sheet of pre-rolled puff pastry
salt & pepper
extra virgin olive oil.
🍾 Pre-heat the oven to 200 degree C. Chop up the button mushroom and spring onions and slice the chicken into strips or bite-sized chunks.
🍾 Heat a lug of olive oil and a knob of butter in a heavy-based pan over a medium heat. Add the chicken and cook for a few minutes. Add the mushrooms and spring onions to the pan with a tablespoon of plain flour and give it all a good stir. Mix in two teaspoons of English mustard, a generous tablespoon of creme fraiche and 300ml of good chicken stock (though I have used a stock pot and it was fine). Finally add some picked thyme leaves and a good grating of nutmeg, season with sea salt and pepper. Leave simmering on the stove whilst you sort out your pastry.
🍾 Sort out your pastry simply mean get it out of the fridge and unroll onto a dry lightly floured work surface. Using a knife, lightly criss-cross the surface.
🍾 Once your chicken filling has thickened up slightly, tip it into a ovenproof baking dish slightly smaller than the sheet of pastry. Cover the filling with the sheet of pastry; don’t worry about the edges, just tuck them in around the filling.
🍾 Lightly beat the egg with a fork, then brush it over the top of the pie.
🍾 Bake on the top shelf of the oven for around 15 minutes, or until gorgeously browned.
🍾 If you want to go all the way Jamie, serve alongside peas and smashed carrots.
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2 1/2 lbs. Button Mushrooms; chopped
2 bundles (6 total) Leeks; chopped
1 cup Butter
8 tablespoons All Purpose Flour
2 teaspoons Kosher Salt
3/4 teaspoon White Pepper
1 1/2 cans (large 49oz) Chicken Broth
2 cups Half & Half
Original recipe makes 10 Servings