LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
SAUTéED MUSHROOMS WITH GARLIC AND LEMON JUICE
Simple and super yummy. Makes a wonderful side dish for just about anything, but especially nice with steak. A little different (and more interesting) than the standard way of sautéing mushrooms in just butter and garlic.
Provided by littleturtle
Categories Lunch/Snacks
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Stir together lemon juice, soy sauce, and sugar; set aside.
- In 12-inch nonstick skillet, heat butter, olive oil, and garlic over medium-high heat until butter melts.
- Add mushrooms and sauté, stirring until golden brown and butter has been absorbed (5-10 minutes).
- Add lemon mixture to mushrooms, stirring until sauce is absorbed.
Nutrition Facts : Calories 142.6, Fat 13.1, SaturatedFat 3.7, Cholesterol 10.2, Sodium 366.7, Carbohydrate 5, Fiber 0.8, Sugar 2.8, Protein 3.1
LEMON AND GARLIC CHICKEN WITH MUSHROOMS
In this Provençal rendition of pan-cooked chicken breasts, the mushrooms take on and added dimension of flavor as they deglaze the pan with the help of one of their favorite partners, dry white wine.
Provided by Martha Rose Shulman
Categories dinner, quick, main course
Time 45m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Stir together olive oil, lemon juice, garlic, rosemary, and salt and pepper in a large bowl. Cut each chicken breast into 2 equal pieces (3 if they're 12 ounces or more) and place in the bowl. Stir together and refrigerate for 15 to 30 minutes.
- Remove chicken from marinade and pat dry (discard marinade). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. (Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
- Season the pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour (you will not use all of it) and tap the breasts to remove excess.
- Turn oven on low Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown other side, about 1 1/2 minutes. (Do not overcook or the chicken will be dry.) Transfer to the platter or sheet pan and keep warm in the oven. If there is more than a tablespoon of fat in the pan, pour some (but not all) it off into a jar or bowl.
- Turn burner heat down to medium-high. Add mushrooms to the pan. Let them sear for about 30 seconds to a minute without moving them, then stir, scraping the bottom of the pan with a wooden spoon to deglaze. When mushrooms have softened slightly and begun to sweat, add wine, thyme or parsley, and salt and pepper to taste. Continue to stir until wine has evaporated and mushrooms are tender, 5 to 10 minutes. Spoon over the chicken, and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 18 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 687 milligrams, Sugar 3 grams, TransFat 0 grams
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