Here I will show you to how to make this dish, this is ideal to make if you're in a hurry and need a quick yet filling dish.
The flavours are a plenty in this with many different types colliding together, however it is finding that perfect balance which will truly bring this dish to life.
Word of Warning: Always seek a professional forager who knows what to look for, picking the wrong mushrooms can lead to serious illness or even death. Never pick them on your own.
So, let's get the basics out the way with:
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total: 30 Minutes.
Ingredients:
1/2 - Chicken Breast (You can substitute this for whatever meat you like)
1/4 - Red Onion.
1 x Wild Mushroom thinly sliced.
15g - Pasta (You can use Tube Pasta, Twist Pasta or whatever you like)
1/4 - White wine sauce (I make my own white wine sauce, but if you want to cheat you can use premade)
Adjust accordingly to the number of people you are cooking for.
Prep Guide:
1) Begin by cutting your chicken into chunks and dicing your vegetables. Set these aside as we'll come back to them.
2) Fill a saucepan with cold water, about 1.5L will suffice and allow to boil.
3) Take your Frying Pan and spray oil into the pan or add a very small amount of oil from the bottle, you can use Rapeseed or Olive Oil for this. Allow to heat up to extra hot.
4) Once the Frying Pan has hit ideal temperature, add your chicken first and fry it till cooked. Then add another "drop" of oil, no more no less and add your vegetables. Keep stirring, do not let it stick to the pan.
5) Once your chicken and vegetables are fried off, remove from pan and onto a plate. Allow to rest and let the flavours melt together.
6) By now, the water in your saucepan will now be boiling (hopefully!). Add your pasta to the boiling water and keep stirring, do not allow the pasta to "Stick". Do this for about 15 minutes.
7) Once the pasta is done, drain the water from the saucepan while retaining the pasta. You will lose the odd amount of pasta but if you're careful you can drain it without losing a single bit. Once drained, add your Chicken and Vegetables that we set aside earlier.
8) Next, add your white wine sauce (or whichever sauce you have) to the saucepan and stir over a medium heat, remember we're still retaining a good balance of flavour. Do this for about 5 minutes.
9) Once done Grab yourself a bowl and serve, enjoy!
Additional Notes:
A dark red wine or a fruity white wine will go great with this dish, complimenting the taste of the mushrooms as well as the chicken.
You can make many variations of this, for example tomato and peso sauce as opposed to white wine sauce. You can also add herb leaves as an additional garnish if you really want too.
Hope you found inspirational, any questions do feel free to ask.
The flavours are a plenty in this with many different types colliding together, however it is finding that perfect balance which will truly bring this dish to life.
Word of Warning: Always seek a professional forager who knows what to look for, picking the wrong mushrooms can lead to serious illness or even death. Never pick them on your own.
So, let's get the basics out the way with:
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total: 30 Minutes.
Ingredients:
1/2 - Chicken Breast (You can substitute this for whatever meat you like)
1/4 - Red Onion.
1 x Wild Mushroom thinly sliced.
15g - Pasta (You can use Tube Pasta, Twist Pasta or whatever you like)
1/4 - White wine sauce (I make my own white wine sauce, but if you want to cheat you can use premade)
Adjust accordingly to the number of people you are cooking for.
Prep Guide:
1) Begin by cutting your chicken into chunks and dicing your vegetables. Set these aside as we'll come back to them.
2) Fill a saucepan with cold water, about 1.5L will suffice and allow to boil.
3) Take your Frying Pan and spray oil into the pan or add a very small amount of oil from the bottle, you can use Rapeseed or Olive Oil for this. Allow to heat up to extra hot.
4) Once the Frying Pan has hit ideal temperature, add your chicken first and fry it till cooked. Then add another "drop" of oil, no more no less and add your vegetables. Keep stirring, do not let it stick to the pan.
5) Once your chicken and vegetables are fried off, remove from pan and onto a plate. Allow to rest and let the flavours melt together.
6) By now, the water in your saucepan will now be boiling (hopefully!). Add your pasta to the boiling water and keep stirring, do not allow the pasta to "Stick". Do this for about 15 minutes.
7) Once the pasta is done, drain the water from the saucepan while retaining the pasta. You will lose the odd amount of pasta but if you're careful you can drain it without losing a single bit. Once drained, add your Chicken and Vegetables that we set aside earlier.
8) Next, add your white wine sauce (or whichever sauce you have) to the saucepan and stir over a medium heat, remember we're still retaining a good balance of flavour. Do this for about 5 minutes.
9) Once done Grab yourself a bowl and serve, enjoy!
Additional Notes:
A dark red wine or a fruity white wine will go great with this dish, complimenting the taste of the mushrooms as well as the chicken.
You can make many variations of this, for example tomato and peso sauce as opposed to white wine sauce. You can also add herb leaves as an additional garnish if you really want too.
Hope you found inspirational, any questions do feel free to ask.
i like it.. keep doing it.