For years I thought I didn’t care for mushrooms and I’m not even sure why I thought this. We didn’t eat a lot of mushrooms at home growing up, and I’m certainly not crazy about them raw in a salad or as a meat substitute on a bun, but even so I have no good reason for this aversion. Plus, it turns out, that I really like cooked mushrooms. So, the next two recipes I will share are a nod toward this fun-gi (oi! that pun even hurt my soul).
- 1 1/2 lbs chicken cutlets (I also use breasts and slice them in half myself, but whatever floats your boat)
- 1/4 cup flour
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 2 Tbsp fresh thyme
- 1 lb mushrooms, trimmed and quartered– button mushrooms work or include a variety, I did about half button and half baby portabellos
- 1/4 dry white wine
- 1/4 cup chicken broth
- salt and pepper
- 1/4 cup fresh parsley (garnish)
- Season chicken with salt and pepper, then dredge in flour.
- Heat a large skillet with 1 Tbsp butter over medium-high. Cook the chicken until browned and cooked through, about 3 minutes per side.
- Reduce heat to medium and add thyme, mushrooms, and the remaining 2 Tbsp of butter. Cook until mushrooms are softened, about 6 minutes.
- Add wine and broth and cook, stirring, until reduced by half, about 3 minutes. Season with salt and pepper. Return chicken to pan, top with parsley, and enjoy.
Serve alongside cardamom rice.
Health Benefits of Mushrooms
- Mushrooms are low in calories and packed with nutrients.
- They are an excellent source of B vitamins and minerals, including selenium, copper, potassium, phosphorous, zinc, and manganese.
- Mushrooms contain a powerful antioxidant called L-ergothioneine.
- They contain more protein than most vegetables.
Source: The New York Times Recipes for Health