Baby Potatoes and Mushrooms in Creamy Sauce

Baby Potatoes and mushrooms in creamy sauce-2

Baby Potatoes and mushrooms in creamy sauce-2

 

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

 

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

 

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

 

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

Baby Potatoes and Mushrooms in Creamy Sauce

Ingredients

  • 2 lb. baby potatoes(red,yellow,fingerling)
  • 16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
  • 8 -10 garlic cloves minced or crushed
  • 1 shallot minced (optional)
  • 1 cup heavy whipping cream*
  • 3/4 cup sour cream *
  • 2 tbs.butter
  • 2 tbs.oil
  • salt to taste
  • * You can sub in creme fraiche

Instructions

  1. Place potatoes in a pot covered with water.
  2. Bring to a boil,reduce heat and season with salt.
  3. Cook until potatoes are fork tender ready.
  4. Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
  5. In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
  6. Throw in mushrooms and shallots.Sauté until liquid is absorbed.
  7. Mix in garlic.Cook for 1-2 minutes stirring.
  8. Throw in cooked potatoes and cook for few minutes stirring occasionally.
  9. Combine heavy cream and sour cream.
  10. Stir in mixed creams to potatoes.Season with salt.
  11. Cook in sauce for about 1 minute.
  12. Garnish with finely chopped dill,parsley or chives.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/baby-potatoes-mushrooms-creamy-sauce/

Chicken Kotleti in Mushroom Sauce

Chicken Kotleti_

Chicken Kotleti_

Russian/Ukrainian kotleti to Slavic people  is like chicken nuggets to Americans.We all grew up on them.It’s one of those Moms famous foods that are perfect as party food or everyday meal. They are tender,juicy, and well seasoned chicken patties that are fried and steamed or fried and simmered in creamy mushroom sauce.Creamy mushroom sauce can be served as gravy also.Always perfect.Always delicious!

Ingredients:

4 chicken breasts*

4 chicken thighs*

2 medium onions chopped

1 carrot grated

2-3 bread slices

milk to soak bread

1 medium potato peeled and grated

2 tablespoons mayonnaise

salt and pepper

Bread crumbs (I get them from Trader Joes)

2 tbsp oil + more for frying

*Or 3-4 lbs ground chicken meat.

 

Mushroom sauce:

1/2 onion finely chopped

1/2 carrots finely grated

6-8 mushrooms sliced or quarted

3/4 chicken broth*

1/2 cup heavy whipping cream*

2 tablespoon flour*

1/4 teaspoon teaspoon pizza seasoning (optional)*

salt and pepper

2 tablespoons butter

* You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It’s a little different.

Directions:

Grind chicken thighs and breast.

Soak bread slices in milk and set a side.

Heat oil in a sauté pan on medium heat.

Saute onions with carrots until soft.

Press through grinder and add to chicken.

Squeeze bread from milk.Press through grinder and add to chicken.

Add potatoes,mayonnaise,salt and pepper to chicken.

Mix everything well, hitting the meat against the bowl( at least 20 times).

Shape them in to preferred size patties.

Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).

Dredge each patty  in breadcrumbs . Fry patties in batches on both sides until golden brown.

If  you’re not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it’s optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.

Chicken Kotleti

 

Mushroom Sauce:

Melt butter in a saute pan on medium heat.

Throw in onions.Saute onions until soft.Transfer to a bowl or plate.

Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.

Add more butter and sauté mushrooms.

Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.

Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.

Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.

 

Chicken Kotleti in mushroom sauce

Chicken Kotleti in mushroom sauce

Ingredients

  • Ingredients:
  • 4 chicken breasts*
  • 4 chicken thighs*
  • 2 medium onions chopped
  • 1 carrot grated
  • 2-3 bread slices
  • milk to soak bread
  • 1 medium potato peeled and grated
  • 2 tablespoons mayonnaise
  • salt and pepper
  • Bread crumbs (I get them from Trader Joes)
  • 2 tbsp oil + more for frying
  • *Or 3-4 lbs ground chicken meat.
  • Mushroom sauce:
  • 1/2 onion finely chopped
  • 1/2 carrots finely grated
  • 6-8 mushrooms sliced or quarted
  • 3/4 chicken broth*
  • 1/2 cup heavy whipping cream*
  • 2 tablespoon flour*
  • 1/4 teaspoon teaspoon pizza seasoning (optional)*
  • salt and pepper
  • 2 tablespoons butter
  • * You can make it with out chicken broth,just add more cream and omit flour.The best pizza seasoning for this sauce is from winco (bulk section).I tried from other stores,It's a little different.

Instructions

  1. Grind chicken thighs and breast.
  2. Soak bread slices in milk and set a side.
  3. Heat oil in a sauté pan on medium heat.
  4. Saute onions with carrots until soft.
  5. Press through grinder and add to chicken.
  6. Squeeze bread from milk.Press through grinder and add to chicken.
  7. Add potatoes,mayonnaise,salt and pepper to chicken.
  8. Mix everything well, hitting the meat against the bowl( at least 20 times).
  9. Shape them in to preferred size patties.
  10. Heat a frying pan with about 1/2 inch oil ( I use extra light olive oil or avocado oil).
  11. Dredge each patty in breadcrumbs . Fry patties in batches on both sides until golden brown.
  12. If you're not serving kotleti/patties with mushroom sauce, arrange fried patties in a baking dish or a medium saucepan. I add onions,peppercorns,and bay leaf to the bottom (it's optional).Pour a small amount of water or chicken broth over patties/kotleti,about 1/2 -3/4 inch from the bottom. If using baking method;heat oven to 350 degrees and bake for about 20-25 minutes. If using stovetop method; bring to a boil then reduce to low and steam for about 10 minutes.This makes kotleti juicy.
  13. Mushroom Sauce:
  14. Melt butter in a saute pan on medium heat.
  15. Throw in onions.Saute onions until soft.Transfer to a bowl or plate.
  16. Add more butter if needed and sauté carrots for couple of minutes.Transfer to plate with onions.
  17. Add more butter and sauté mushrooms.
  18. Transfer onions and carrots back to a sauté pan with mushrooms,and mix in flour.Cook for about 15 seconds.
  19. Gradually and gently whisk in chicken broth by dribbles at first.Sauce will thicken.Add heavy whipping cream and pizza seasoning.Season with salt.Turn off the heat.
  20. Arrange patties in a medium saucepan and pour the mushroom sauce over kotleti/patties. Let them simmer on low heat for about 10 minutes.Serve with mashed potatoes,pasta or rice.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/chicken-kotleti-mushroom-sauce/

 

 

 

 

 

 

Chicken Marsala with Pasta

Chicken marsala

chicken marsala

Chicken Marsala is an Italian dish made from chicken cutlets,mushrooms and marsala wine.This is a simply delicious and elegant recipe for family meal or perfect for any special occassion.

 

Chicken Marsala with Pasta

Ingredients

  • 2 chicken breasts
  • flour for dredging
  • salt and fresh ground pepper
  • 1 teaspoon dry parsley
  • 8 ounces crimini or porcini mushrooms sliced
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup marsala wine
  • 1 1/2 cup heavy whipping cream
  • 4-5 fresh basil or parsley finely chopped
  • 1/4 cup grated parmesan or parmesan-romano blend*
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • *You can find parmesan-romano blend at Trader Joes. And you may add more cheese if you like.
  • For a little lighter version:
  • Replace heavy whipping cream for 1 cup chicken broth/stock and 3/4 cup marsala wine.

Instructions

  1. Slice chicken breast in half horizontally.
  2. Place chicken on a cutting board and lay a piece of plastic wrap on top.
  3. Pound chicken breasts with meat mallet,until they are about 1/4 inch thick.
  4. Combine flour,salt,pepper and parsley in a shallow dish.
  5. Heat 2 tablespoons of olive oil and butter over med-high heat using a sauté pan or large skillet.
  6. Dredge both sides of the chicken cutlets in the flour mixture and fry them on both sides until golden brown (About 5 minutes each side).
  7. Remove chicken from the pan.
  8. Add another 2 tablespoon of olive oil and butter.
  9. Throw in mushrooms and onions in the pan and sauté until mushrooms are nicely browned and the moisture evaporated.
  10. Throw in basil or parsley.
  11. Add marsala wine and let alcohol evaporate.About 1-2 minutes.
  12. Pour in heavy whipping cream or chicken stock/broth.
  13. Season with salt and pepper.
  14. Add cheese and stir to combine.*
  15. Transfer chicken cutlets back in the sauté pan with mushroom sauce and let it simmer for about 10-12 minutes.
  16. *stir in 2 tablespoons butter then add the chicken.only if adding chicken stock instead of heavy whipping cream.
  17. Serve with cooked spaghetti or your choice of pasta.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/chicken-marsala-pasta/

Russian Potato Piroshki

Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Traditional potato Piroshki with caramelized onion and fresh dill are authentic Russian food that is still celebrated the most.Its a hand pie out of fluffy soft dough and potato,caramelized onion, and dill filling.

This soft and fluffy dough recipe for piroshki comes from my mom. When making food like piroshki,pelmeni,manti or vareniki, we like to get together with mom and sisters at her house and make them together and just talk and drink some tea or coffee. The time runs much faster especially with pelmeni and vareniki and it brings so much childhood memories when we always used to make them with mom when growing up.

Dough recipe:
2 cups warm milk
4 cups + 8 heaping tablespoons flour
2 eggs
2 tablespoon sour cream
2 tablespoons oil
1 tablespoon yeast
1 1/4 teaspoon salt
1/4 teaspoon sugar

Directions:
In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.

Cover and set a side for about 10 minutes.It should rise and be foamy.

While it’s rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
Add 2 1/2 cups flour and mix/whisk.
Add the foamy yeast mixture.

Mix/whisk and add the rest of the flour and mix carefully.

Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)

Potato filling with mushroom:
5 potatoes peeled and cooked in salted water
1 med or 2 small onions chopped
1 stick butter (118 grams)
2 tablespoons olive oil
1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
salt and black pepper
2 tablespoon finely chopped dill(optional)

Directions:
Heat a saute pan on med-high heat.
Add olive oil and butter.
When butter melts add onions.
Saute onions until they will have a caramel color.
Add mushrooms and cook for another 5 minutes stirring occasionally.
Add salt and fresh ground pepper to taste.
Add dill if desired.

* Omit mushrooms if you don’t like them.

Steps in making Piroshki:
Note: The dough will be sticky, I like to apply oil on my hands so the dough won’t stick to them.

Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
Using your fingers stretch the dough a little.
Place about 1 1/2-2 tablespoons of filling.

Carefully pinch the sides together.

Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.

Heat a frying pan with lots of oil on med-high heat.

Place piroshki seam side down and deep fry piroshki in batches turning them over once.
Line a large plate or a bowl with paper towel and place fried piroshki to drain.

If you like garlic then here is another step for you;
Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
*You can also use olive oil or a combination of both.
And either dip your pirozhok in the garlic and butter or
mix piroshki in a bowl with garlic and butter.
I know it’s much more calories but it’s so good!

Russian Potato Piroshki with Moms famous dough recipe-Пирожки

Ingredients

  • Dough recipe:
  • 2 cups warm milk
  • 4 cups + 8 heaping tablespoons flour
  • 2 eggs
  • 2 tablespoon sour cream
  • 2 tablespoons oil
  • 1 tablespoon yeast
  • 1 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • Potato filling with mushroom:
  • 5 potatoes peeled and cooked in salted water
  • 1 med or 2 small onions chopped
  • 1 stick butter (118 grams)
  • 2 tablespoons olive oil
  • 1 1/2 cups dry shiitake mushrooms soaked in boiling water,drained and cut in pieces.
  • salt and black pepper
  • 2 tablespoon finely chopped dill(optional)

Instructions

  1. Directions for dough:
  2. 1.In a medium bowl whisk together 1 cup warm milk,1/4 teaspoon salt,sugar,yeast, and 8 tablespoons flour.
  3. 2.Cover and set a side for about 10 minutes.It should rise and be foamy.
  4. 3.While it's rising, In a large mixing bowl whisk or use a hand mixer to mix 1 cup warm milk,sour cream, oil, eggs,salt.
  5. 4.Add 2 1/2 cups flour and mix/whisk.
  6. 5.Add the foamy yeast mixture.
  7. 6.Mix/whisk and add the rest of the flour and mix carefully.
  8. 7.Cover the bowl with plastic wrap and place it in the warmest area. I like to cover it with a blanket on top to keep it warm and rise quicker. It should double in size.( about 1 hour)
  9. Directions for Onions and mushrooms:
  10. 1.Heat a saute pan on med-high heat.
  11. 2.Add olive oil and butter.
  12. 3.When butter melts add onions.
  13. 4.Saute onions until they will have a caramel color.
  14. 5.Add mushrooms and cook for another 5 minutes stirring occasionally.
  15. 6.Add salt and fresh ground pepper to taste.
  16. 7.Add dill if desired.
  17. * Omit mushrooms if you don't like them.
  18. Steps in making Piroshki:
  19. Note: The dough will be sticky, I like to apply oil on my hands so the dough won't stick to them.
  20. 1.Cut a piece of dough in size of tennis ball and place it on well floured board or surface.
  21. 2.Using your fingers stretch the dough a little.
  22. 3.Place about 1 1/2-2 tablespoons of filling.
  23. 4.Carefully pinch the sides together.
  24. 5.Place it on well floured board or baking pan seam side down. Continue with the rest of the dough.
  25. 6.Heat a frying pan with lots of oil on med-high heat.
  26. 7.Place piroshki seam side down and deep fry piroshki in batches turning them over once.
  27. 8.Line a large plate or a bowl with paper towel and place fried piroshki to drain.
  28. If you like garlic then here is another step for you;
  29. Melt about 2 tablespoons salted butter with 7-8 crushed garlic.
  30. *You can also use olive oil or a combination of both.
  31. And either dip your pirozhok in the garlic and butter or
  32. mix piroshki in a bowl with garlic and butter.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/russian-potato-piroshki/

 

Easy roast beef (tri-tip)

dsc_3455
This is very delicious and super easy roast beef.It’s juicy,tender and very simple to make.

Ingredients:
Beef Tri-tip
Montreal steak seasoning
button mushrooms
water (and you can pour a little of red wine in the water if you like )

1/2-1 onion sliced rounds.

 

Heat oven to 400 degrees

Directions for 2 roasts:
Place tri-tip in a glass baking dish.

Sprinkle it with seasoning.(careful not to over do it,or it will be too spicy)

Add onion rounds to the bottom and top of the meat.

 

Add the mushrooms and fill the baking dish 1/3  with water.

Cover with foil and place it in the oven for 40 min. Reduce to 350 and continue to roast for another 2 hours. Add more hot water if needed.

When the meat is done,slice it and pour with the liquid from the dish.

Easy roast beef (tri-tip)

Ingredients

  • Beef Tri-tip
  • Montreal steak seasoning
  • button mushrooms
  • water (and you can pour a little of red wine in the water if you like )
  • 1/2-1 onion sliced rounds.

Instructions

  1. Heat oven to 400 degrees
  2. Place tri-tip in a glass baking dish.
  3. Sprinkle it with seasoning.(careful not to over do it,or it will be too spicy)
  4. Add onion rounds to the bottom and top of the meat.
  5. Add the mushrooms and fill the baking dish 1/3 with water.
  6. Cover with foil and place it in the oven for 40 min. Reduce to 350 and continue to roast for another 2 hours. Add more hot water if needed.
  7. When the meat is done,slice it and pour with the liquid from the dish.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/easy-roast-beef-tri-tip/