Great recipes begin with great ingredients 🍄‍🟫

Ingredients

• 1 1/2 Lbs Boneless Skinless Chicken Thighs
•  4 Cups of favorite Mushrooms sliced
•  1 Small Yellow Onion
•  2 teaspoons Garlic minced
•  ⅓ Cup Flour plus 1 teaspoon for sauce
•  3 Tablespoons Butter
• 2 Tablespoon Olive Oil
•  ¾ Cup Dry Marsala
•  2 Tablespoons Balsamic Vinegar
•  1 Teaspoon Salt plus additional to taste
• 1/2 Teaspoon Pepper plus additional to taste

Instructions

1. Mix together ⅓ Cup of flour with 1 Teaspoon Salt and ½ Teaspoon Pepper to make a dredge.
2. Coat boneless skinless chicken thighs in seasoned flour.
3. Heat a large sauté pan or Dutch oven on medium-high heat and add olive oil.
4. Brown the coated thighs on both sides for about three minutes. Remove from the pan and set them aside.
5. Turn the heat down to medium-low, and add butter and slicedi mushrooms.Let the mushrooms cook until they start to soften.
6. Add diced onion and minced garlic. Season with salt and pepper. Cook until the onion is translucent.
7. Sprinkle a Teaspoon of flour over the cooking vegetables and let it absorb the fats in the pan.
8. Add  marsala and balsamic vinegar to deglaze the pan. Use a spoon to get the brown bits off the bottom of the sauté pan.
9. Bring the mushroom marsala sauce to a low simmer and let cook for 5 minutes.
10. Add the browned chicken thighs to the sauce and simmer with the lid on for 15 minutes.
11. Remove the lid, spoon some sauce over the chicken pieces and simmer uncovered for 5 more minutes.

 Ingredients

• 4 boneless, skinless chicken breasts
• 8 oz oyster mushrooms (or your favorite), cleaned and sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup chicken broth
• 1/4 cup dry white wine (optional)
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions

1.  Preheat your oven to 375°F (190°C).

2. Prepare Chicken: Season the chicken breasts with salt, pepper, paprika, oregano, and thyme.

3. Sear Chicken: In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and sear until golden brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.

4. Cook Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion and bell peppers, and sauté for 5 minutes until they start to soften. Add the minced garlic and oyster mushrooms, and cook for another 3-4 minutes.

5. Combine Ingredients: Add the cherry tomatoes and Kalamata olives to the skillet. Pour in the chicken broth and white wine (if using). Stir to combine. Place the seared chicken breasts on top of the vegetables.

6. Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

7. Garnish and Serve: Garnish with fresh parsley and serve with lemon wedges on the side.

Ingredients

• 3 pounds of your favorite mushrooms cut them in half if they’re large
• ½ cup lemon juice (I prefer fresh but you could use bottled)
• Water enough to cover mushrooms
• 1 ¼ cups white winewith 5% acidity
• 1 cup olive oil
• 5 garlic cloves peeled and left whole
• 1 ½ teaspoon Koshet salt
• 2 teaspoons dried oregano 
• 2 teaspoon dried parsley or basil
• 1 teaspoon crushed red pepper flakes

Instructions

1. In a large pot, add water (just need enough water that will cover the mushrooms) and the lemon juice. Bring to a boil.

2. While you bring the lemon water to a boil, clean and wash mushrooms.

3. Trim off the stems. If you have some larger mushrooms cut the larger ones in half (the mushrooms do shrink when you boil them in the water, so don’t cut the smaller ones. Put them in a large pot.

4. When the lemon water has come to a boil, carefully add the mushrooms. Let them boil for about 5 minutes (you don’t want to boil them until they’re super soft, just a quick boil).

5. While the mushrooms are doing their quick boil, bring the marinate to a boil.

6. In a small pot, add the olive oil, vinegar, garlic cloves, salt, oregano, dried parsley, and crushed red pepper flakes. Bring to a boil and let boil for about 3 minutes (should be about same time as it takes to boil the mushrooms, it’s ok if it goes over a minute or two). When it’s boiled for a few minutes, remove from heat so you can deal with the mushrooms.

7. Remove the garlic cloves from the olive oil marinate and reserve in a small plate.

8. Drain the mushrooms in a colander. Spoon them into your canning jars (or whatever container you are storing them in) add a garlic clove to each jar, and leave about 1/2 inch of headspace on the top.

9. When you have your mushrooms ready in the jars, stir the marinade together and carefully pour the olive oil marinade over the mushrooms in the jars, being sure to leave that 1/2 inch of headspace on the top.

10. Cover, using lids and store them in the refrigerator. They can be stored in the refrigerator up to two weeks.

11. Serve at room temperature.

 *Use the marinated mushrooms in salads, antipasto, pasta salad, or just enjoy straight from the jar.

Notes

• To enhance the flavor, you can add fresh herbs like thyme or rosemary to the marinade.
• Experiment with different types of mushrooms for varying textures and flavors.
• For a tangier taste, you can increase the amount of vinegar in the marinade.
• These marinated mushrooms make a great addition to charcuterie boards or as a topping for bruschetta.
• Remember to sterilize the jars and lids before using them to ensure freshness and longevity of the mushrooms.

Ingredients

• 3 tbsp extra-virgin olive oil, divided
• 2 onions, halved and sliced to desire thickness
• 1 scallion sliced thin
• 1 1/4 tsp kosher salt, divided
• black pepper, to taste
• 2 tbsp unsalted butter
• 5 cups of your favorite mushrooms diced
• 1 teaspoon of dried thyme 
• 1/2 cup dry marsala wine
• 1 cup grated gruyere cheese
• 1 egg
• 1 uncooked pie crust (store bought or homemade) 

Instructions

1. Heat 2 large skillets to medium high, add olive oil. Place onions and shallot in one pan. In the other pan heat the oil and add the chopped mushrooms. Season both pans with salt. Sauté until the mushrooms have released their moisture and it has been cooked off. Cook the onions until they are soft and slightly golden. (Approx 20 minutes) 

2. Heat the oven to 375 degrees F. Add the mushrooms to the onions. Add butter and thyme, season with salt and pepper. Stir well. Cook until the onions are caramelized and the mushrooms browned.

3. Deglaze the pan with the marsala wine. Stir and cook until the wine is reduced by half, about 30 seconds to 1 minute. Remove the pan from the heat. Taste and adjust seasoning.

4. Pour the onions and mushrooms mixture into the pie crust. Top with another layer of pie crust. Pinch the edges together, and flute.

5. For the glaze, beat the egg and a little water. 

With a pastry brush, thoroughly coat the pie crust. (You will have more glaze than you will need). —I like to sprinkle a little salt and shredded Parmesan cheese on the the crust but this is completely optional. 

6. Place into the oven and cook for about 25-35 minutes, or until the dough is golden brown and the cheese melted. Remove from the oven and cool for 15 minutes.