main dishes · recipes

Mushroom Sauce

We have tried to find the perfect sauce for our chicken cordon bleu and after much trial and error and modifications I think we have the perfect sauce recipe.

Ingredients:

2 tbsp butter
1 portabella and 8 oz brown mushrooms, sliced
Pinch of salt and pepper
2 garlic cloves , minced
1/4 cup (65 ml) white wine or rose (or cooking wine)
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy / thickened cream
1/2 cup parmesan ,finely grated
2 tsp fresh thyme leaves (or 1/4 – 1/2 tsp dried)
splash of soya sauce
1 tsp corn starch and some water to thicken

Directions:

melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown – takes about 4 to 5 minutes. No need to stir constantly.

Just before they’re done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden (~ 1 minute).

Add white wine – it will sizzle! Stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated.

Add broth, cream and parmesan. Stir, then lower heat to medium so the sauce is simmering – do not boil rapidly, cream may split.

Stir occasionally and simmer for 2 – 3 minutes until it thickens. It shouldn’t be super thick, this is a rich sauce.

Stir through thyme, adjust salt and pepper to taste. Add cornstarch and water, simmer until thickened. Remove from stove.

Serve over steak or other cooked protein. Toss through pasta, stuff into baked potatoes, serve with roast beef, chicken or pork, smothered omelettes.

main dishes · recipes

Pasta with shrimp and sundried tomatoes 

This is the compilation of a few recipes we have tried throughout the years. We finally have something that we think is just right. This makes enough for 2 of us for 1 meal and 1 lunch the next day (adjust according to the amount of servings you want). I would count it as 4 normal sized servings.  

Ingredients:

10-15 shrimp (more if you like) chopped into bite sized pieces

1 chicken breast chopped up

1 tsp oregano 

1 tsp red hot pepper flakes

1 8oz pckg fresh spinach

1 cup chopped button mushrooms

1 medium onion chopped

1 garlic clove minced

1 cup dried sundried tomatoes 

1 cup feta cheese crumbled

1 cup Parmesan cheese

4 servings of pasta (we usually use spaghetti) 

Salt and pepper to taste

Directions:

Saute shrimp, chicken, onions, mushrooms, garlic and sundried tomatoes in a drizzle of olive oil or butter. Add in spices as you are sautĂ©ing the rest. Once shrimp and chicken are almost cooked add in the package of spinach. Cover and let wilt down. 

Once the spinach is wilted add the cooked pasta (undercook pasta by 1-2 min) with a bit of the pasta water. Add in most of the crumbled feta cheese & Parmesan cheese (reserve some for garnish). Let the flavours meld while mixing and cooking for a couple of minutes. Serve with remaining cheese.