Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:

• 10 boneless, skinless chicken thighs, chopped into big chunks or strips
• 9 T all-purpose flour
• 1 tsp coarse salt
• 1 tsp black pepper
• 2 T canola oil
• 2 T unsalted butter
• 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
• 10 cloves garlic, peeled and minced
• 5-7 sprigs of fresh thyme or 1 tsp dried thyme
• 1 quart chicken stock
• 300 ml milk
• 3 T freshly squeezed lemon juice
• 24 oz cremini mushrooms, thickly sliced
• 240 ml heavy cream
• 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
• fresh parsley, minced

1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
2. Finely chop the garlic and onions/shallots in a food processor.
3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
4. Place the butter in the same pan and melt over a low-medium heat.
5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
8. Remove thyme sprigs.
9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

• 1 3/4 cups (397 g) buttermilk
• 2 large eggs
• 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
• 177 g (1 1/2 cups) all-purpose flour
• 138 g (1 cup) yellow cornmeal
• 25 g (2 T) sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon coarse salt

1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

• 4-8 cups mixed baby greens (kale, chard, spinach)
• coarse salt and freshly ground black pepper

1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
2. Season with salt and pepper.

To Serve:

1. Top 1-2 waffles with steamed greens.
2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Wild Mushroom Crêpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crêpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!

Yield: Serves 6

For the Filling:

• 2 tablespoons unsalted butter
• 10 ounces wild mushrooms, 
such as hen-of-the-
woods or oyster, torn 
into bite-size pieces
 (I used sliced cremini mushrooms)
• 1 teaspoon finely chopped thyme, plus more for garnish
• 2 garlic cloves, thinly sliced
• 1 tablespoon finely chopped parsley
• fine sea salt
• freshly ground black pepper

For the Sauce:

• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup heavy cream, divided
• 1/4 teaspoon freshly grated nutmeg
• fine sea salt

For the Crêpes:

• 10 large eggs, divided
• 1 cup whole milk
• 1 cup bread flour
• 1 tablespoon unsalted butter, melted, plus more for brushing (I used canola oil for brushing the pan.)
• 1 teaspoon coarse salt
• mesclun greens, for serving

Make the Filling:

1. Preheat oven to 400°F, preferably on convection roast.
2. In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
3. Add mushrooms, thyme, and garlic.
4. Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
5. Stir in parsley and season with salt and pepper.

Make the Sauce:

1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
2. Whisk in all-purpose flour until combined.
3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
7. Return sauce to pan and season with salt to taste. Keep warm.

Make the Crêpes:

1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
2. Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
4. Using a spatula, flip crêpe; reduce heat to moderately low.
5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
6. Cook until egg white is set and yolk is still runny, about 3 minutes.
7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

Creamy Mushroom Pappardelle

I fell in love with this dish when I read about it on What Jessica Baked Next. What initially enticed me about the dish was her beautiful fresh pasta… ironically, I served a loose adaptation of her sauce over store-bought pappardelle. I really wanted to make fresh pasta but ran short on time!! It was sooooo delicious anyway. 🙂 The use of dried pasta made this a dinner-party-worthy quick weeknight meal. (The BEST combination!) I will make this sauce again and serve it with fresh pasta! Fabulous!!

Yield: Serves 6

• 16 oz pappardelle noodles
• 2 T avocado oil or extra virgin olive oil, more if needed
• 2 large shallots, finely chopped
• 7 cloves of garlic, finely minced
• 1/4 cup of freshly chopped parsley, plus more for garnish, if desired
• 4 oz shiitake mushrooms, stemmed, cleaned, and sliced
• 8 oz cremini mushrooms, cleaned and sliced
• 10 oz button mushrooms, cleaned and sliced
• coarse salt and freshly ground black pepper, to taste
• 4 oz creme fraiche
• 1 cup half & half
• 1 T potato starch
• 1 T fresh chives, sliced into small pieces to sprinkle over the finished dish, if desired
• freshly grated parmesan, for serving, if desired

1. Bring a large pot of water to a boil. Add salt.
2. While the water is heating, heat oil in a large sauté pan. Add the shallots and garlic and sauté for about 5 minutes or until soft. Add the mushrooms; season with salt and pepper. Cook gently on a medium heat for about 5 more minutes, or until mushrooms are lightly browned. Add the parsley.
3. Add the creme fraiche and half & half. Add the potato starch and bring to a boil. Reduce the heat and gently simmer for about 10 minutes or until it has thickened and reduced somewhat. Adjust seasoning to taste.
4. Cook the pasta in the salted boiling water according to package directions, then drain fully. Combine with mushroom sauce. Serve immediately garnished with freshly chopped parsley and/or chives and freshly grated Parmesan, if desired.

One Year Ago:

• Classic Sandwich Bread

If you like this you may also like:

• Button Mushrooms a la Creme

Pork Chops with Mustard Cream Sauce

My husband loves “bistro” mustard cream sauce.  When eating this the other night he said ” I LOVE weeknight meals like this!” This quick recipe is from Food and Wine.  I served it with roasted potatoes, and creamy baked acorn squash.  I will definitely make it again.

• 4 (10-ounce) pork rib chops, 1-inch thick
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 1 shallot, finely chopped
• 2 tablespoons red wine vinegar or sherry vinegar
• 1/2 cup veal stock or low sodium chicken broth
• 1/2 cup heavy cream
• 1 1/2 tablespoons Dijon mustard
• 1 tablespoon finely chopped flat leaf parsley

1. Preheat the oven to 400°. Season the pork chops on both sides with salt and pepper. In a large skillet, heat half of the oil until shimmering. Add the pork chops and cook over moderate heat until golden, turning once, 8 minutes. Transfer the meat to a baking sheet and roast until cooked through, about 10 minutes.
2. Meanwhile, pour off the fat from the skillet. Add the remaining oil and heat until shimmering. Add the shallot and cook over moderately high heat until softened, 3 minutes. Add the vinegar and cook until nearly evaporated, about 1/2 minute. Add the stock and cook until reduced by half, about 2 minutes. Add the cream and cook over moderately high heat until slightly reduced, about 2 minutes. Add the mustard and parsley. Season with salt and pepper. Transfer the pork to plates and spoon the sauce on top.