One-pot Meal with Chicken and Wild Mushroom


4 boneless skinless chicken breasts (about 1-1/2 lbs), pounded to even thickness
sea salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter (or more olive oil)
1 cup diced onions
1 tsp minced garlic
8 oz mixed wild mushrooms, sliced
1 tbsp minced fresh thyme
1 cup reduced-sodium chicken broth
1/3 cup dry white wine
1 tbsp grainy Dijon mustard
1/3 cup heavy (whipping) cream
2 tsp cornstarch
1/3 cup freshly grated Asiago cheese (about 1-1/2 oz)


  1. Lightly sprinkle both sides of chicken breasts with salt and pepper. Heat olive oil in a 10-inch, non-stick skillet over medium high heat. Add chicken. Cook for 2 to 3 minutes per side, until lightly browned. Remove chicken from skillet and keep warm.
  2. Return skillet to heat and add butter. When melted, add onion and garlic. Cook and stir until onions begin to soften, about 2 minutes.
  3. Add mushrooms and cook until mushrooms are tender, stirring often, about 5 minutes.
  4. Stir in thyme and cook for 1 more minute.
  5. Add broth, wine, mustard and a few grinds of black pepper. Mix well. Bring mixture to a gentle boil, then reduce heat to low. Add browned chicken. Cover with a lid and cook for about 10 minutes, until chicken is fully cooked and no longer pink in the center. Remove chicken from pan and keep warm.
  6. In a small measuring cup, whisk together cream and cornstarch until smooth. Pour into skillet with mushroom sauce. Increase heat to medium-high, cook and stir until mixture is bubbly and has thickened slightly. Add Asiago and stir until melted. Serve hot mushroom sauce over chicken.

Makes 4 servings.

Source: Yum & Yummer


Chinese-style Thick Hearty Soup with Eel and Pickled Vegetable


7 oz eel, sliced
2 cups chicken stock
3 clovers garlic, sliced
1/2 oz dried daylily (金针), soaked and trimmed
3 dried black mushrooms, soaked and sliced
2/3 cup sliced fresh button mushrooms
1/4 cup soaked and sliced pickled mustard greens
1/2 tomato, diced
2 green onions, shredded
1 tbsp chopped cilantro


2 tbsp cooking wine
1/4 tsp salt
1/4 tsp white pepper


1 tbsp oyster sauce
2 tsp fish sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tsp sugar

Cornstarch Solution

1 tbsp cornstarch, dissolved in 2 tbsp water


  1. Combine eel and marinade ingredients in a bowl. Stir to coat. Let stand 30 minutes.
  2. Combine seasoning ingredients in a bowl. Set aside.
  3. Bring chicken stock to a boil. Reduce heat to low. Keep broth at a simmer.
  4. Heat 1 tbsp cooking oil in a hot wok over high heat. Add garlic, stir-fry 1 minute or until fragrant and golden brown.
  5. Add eel, daylily and black mushrooms. Cook 1 minute. Add broth and bring to a boil.
  6. Add button mushrooms, pickled mustard greens and tomato. Cook another 2 to 3 minutes.
  7. Add seasonings and cornstarch solution. Cook, stirring, until soup thickens, add green onions and cilantro, mix well. Serve hot.

Makes 4 to 6 servings.

Source: Gourmet Do It Yourself

Vegan Farro Risotto


2 vegetable flavored bouillon cubes
2 tablespoons vegan butter
1 leek, sliced (white and light green parts only)
3 garlic cloves minced
4 oz shiitakes, stemmed and sliced
1/2 cup dry white or red wine
2 cups farro
4 strips of meyer lemon peel
4 sprigs fresh thyme
1 tablespoon miso
juice of 1/2 meyer lemon


  1. In a small pot over low heat, whisk the bouillon cubes in 4 cups of water until dissolved. Cover the pot and keep at a low simmer.
  2. In a medium pot, melt the butter over medium heat. Cook the leeks for 3 minutes.
  3. Add the mushrooms and garlic, plus a pinch of salt and pepper, and cook for 5 more minutes.
  4. Add the farro then pour in the wine, scraping up any brown bits from the bottom of the pot with a wooden spoon. Cook, stirring, for about 1-2 minutes, until all the liquid has been absorbed.
  5. Turn the heat down to low. Add 1 cup of broth along with the thyme and lemon peels. Cook while stirring until the broth has been absorbed and the bottom of the pot is dry. Repeat this process, adding 1/2 cup of broth at a time until absorbed, stirring constantly.
  6. When there is only 1/2 cup of broth remaining (it should take take about 30-35 minutes to get to this step), remove and discard the thyme sprigs and lemons peels. Add the final 1/2 cup of broth and stir in the miso.
  7. Right before serving, stir in the lemon juice.

Makes 2 to 3 servings.

Source: Vegan Magazine

An Elegant and Delicious First Course with Bread, Mushrooms and Cheese


2 Tbsp extra-virgin olive oil
2 garlic cloves, chopped
1 pound wild mushrooms (such as porcini, cremini, shiitake) with stems removed, chopped
1/4 cup white wine
1/2 tsp salt
1/4 tsp freshly ground pepper
24 small (1/2-inch-thick) slices country-style bread (preferably ciabatta), toasted
1 pound fresh salted buffalo mozzarella, cut into 24 slices
2 Tbsp chopped fresh Italian parsley


  1. Preheat oven to 3750.
  2. In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Saute garlic until fragrant, about 30 seconds.
  3. Add chopped mushrooms and saute 3 to 4 minutes.
  4. Pour in wine. Increase heat to high and cook, stirring, until liquid evaporates, about 5 minutes.
  5. Mix in salt and pepper.
  6. Arrange bread on a large country-style bread baking sheet. Top each piece with a slice of mozzarella. Bake 5 to 7 minutes, until cheese is melted.
  7. Top crostini with mushroom mixture. Sprinkle with parsley. Serve warm.

Makes 6 servings.

Source: The Oprah Magazine Cookbook

Lettuce Wraps with Stir-fried Pork and Shiitake


1 tbsp hoisin sauce
1 tsp cornstarch
1 lb lean ground pork
1 tsp vegetable oil
2 tsp grated fresh ginger
2 cloves garlic, minced
1 sweet red pepper, diced
1 cup shiitake mushrooms, thinly sliced
1/2 cup canned sliced water chestnuts, drained and chopped
1 rib celery, diced
1/4 tsp each salt and pepper
2 green onions, thinly sliced
12 leaves Boston lettuce


  1. Combine hoisin sauce, cornstarch and 1/2 cup water. Set aside.
  2. In large nonstick skillet, brown pork over medium-high heat, breaking up with spatula, until no longer pink, about 6 minutes.
  3. Remove from pan. Drain fat and wipe skillet clean.
  4. Add oil to skillet. Saute ginger and garlic until fragrant, about 1 minute.
  5. Add red pepper, mushrooms, water chestnuts, celery, salt and pepper. Stir-fry until red pepper and celery are tender-crisp, about 3 minutes.
  6. Return pork to pan, stirring to combine. Stir in hoisin mixture. Cook, stirring, until thickened and glossy, about 1 minute. Toss with green onions. Serve in lettuce cups.

Makes 4 servings.

Source: Canadian Living