My husband was raised on comfort food dishes like this. 🙂 He loved this version, of course, but it was really my son who could have eaten the entire bowl on his own. Egg noodles are definitely a crowd pleaser!
This recipe was adapted from Cook’s Country. I actually doubled the recipe to make sure that we had plenty of leftovers. (The original proportions are included below.) I reduced the amount of butter and increased the amount of garlic.
Yield: Serves 4
12 ounces (6 cups) egg noodles
1 1/4 teaspoons table salt, divided, plus salt for cooking noodles
4 to 6 tablespoons unsalted butter, divided
3 tablespoons all-purpose flour, divided
1 teaspoon dry mustard
1 teaspoon paprika, plus extra for sprinkling
1 teaspoon freshly ground black pepper, divided
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
12 ounces cremini mushrooms, trimmed and sliced thin
1 medium yellow onion, chopped fine
4 to 5 garlic cloves, minced
1 tablespoon tomato paste
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
1 1/4 cups chicken stock
2 tablespoons dry sherry (can substitute with extra chicken broth or water with freshly squeezed lemon juice)
1/3 cup sour cream, plus more for serving
2 tablespoons minced fresh parsley, for garnish, optional
Bring 4 quarts water to boil in large pot. Add noodles and 1 tablespoon salt and cook, stirring often, until al dente. Drain noodles, return them to pot, and toss with 1 or 2 tablespoon(s) of butter. Cover to keep warm.
Combine 2 tablespoons flour, mustard, paprika, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Add chicken and toss to thoroughly coat.
Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. (I used an enameled cast iron pan.)
Add chicken and spread into single layer, breaking up any clumps. Cook, without stirring, until browned on bottom, about 4 minutes. Stir and continue to cook until chicken is cooked through, about 4 minutes longer. Transfer chicken to large plate.
Melt remaining tablespoon (or 2) of butter in now-empty skillet over medium-high heat.
Add mushrooms, onion, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper and cook until any liquid has evaporated and vegetables just begin to brown, 7 to 9 minutes.
Stir in garlic, tomato paste, thyme, and remaining 1 tablespoon flour and cook until fragrant, about 30 seconds.
Stir in stock and sherry and bring to simmer, scraping up any browned bits.
Add chicken and any accumulated juices and cook until warmed through and sauce thickens slightly, about 1 minute.
Off heat, stir in sour cream until thoroughly combined. Season with salt and pepper to taste.
Transfer noodles to a serving dish or individual shallow bowls and spoon stroganoff over top.
To serve, sprinkle with parsley and extra paprika, if desired. Serve with extra sour cream on the side, if desired.
This one-pan, stovetop recipe turns cheesy stuffed pasta into a weeknight dinner. It was a perfect crowd-pleasing dish to serve on a chilly evening. Jarred marinara is used as a shortcut- enhanced with buttery sautéed garlic and red pepper flakes. Great.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I modified the proportions and method, and used dried oregano. I recommend eating it with crusty bread or garlic bread to mop up the sauce.
Yield: Serves 4 to 6
20 jumbo pasta shells (about 6 to 6.5 oz)
1 tsp kosher salt, divided, plus more to taste
2 T extra-virgin olive oil
8 to 10 oz crimini mushrooms, thinly sliced
1 tsp freshly ground black pepper
1/2 cup dry white wine or vermouth (I used Pinot Grigio)
5 oz baby spinach
6 to 9 large garlic cloves, thinly sliced
2 T unsalted butter
24 to 28 oz jarred marinara sauce (I used 28 oz Rao’s Marinara)
1/2 tsp crushed red pepper flakes
2 cups (15 to 16 oz) whole-milk ricotta
3 oz finely grated Parmesan (about 1 cup), plus more for serving (I used Parmigiano-Reggiano)
2 T finely chopped fresh oregano or 2 tsp dried oregano
fresh parsley or oregano, chopped, for garnish, optional
crusty bread or garlic bread for serving, optional
Cook shells in a large pot of boiling salted water, stirring occasionally, until very al dente, about 9 minutes; drain. Run under cold water to stop the cooking; drain again. (I cooked 22 shells just to be safe but only used 20.
Meanwhile, heat oil in a large skillet (with a lid) over medium-high. (I used a large, wide enameled cast iron pan.)
Add mushrooms and cook, stirring occasionally, until they release juices, then are dry again and nicely browned, 5–10 minutes; season with black pepper and 1/2 tsp salt.
Reduce heat to medium, add wine, and cook, stirring, until reduced by half, 30 seconds to 1 minute.
Add spinach, stir, cover, and cook until beginning to wilt, 1–2 minutes.
Uncover and continue to cook, stirring occasionally, until spinach is completely wilted and most of the liquid is evaporated, 2–4 minutes more. Transfer mushroom mixture to a large bowl; reserve skillet.
Add ricotta, Parmesan, 2 T fresh oregano or 2 tsp dried oregano, and remaining 1/2 tsp salt to mushroom mixture and stir to combine. Taste and adjust seasoning, to taste.
Spoon about 2 T ricotta mixture into each shell. The shell should be filled to capacity but not overstuffed. (I used a cookie scoop to ration the filling.)
Cook garlic and butter in reserved skillet over medium-high heat, stirring occasionally, until garlic is fragrant and beginning to brown, 2–3 minutes.
Add marinara sauce and red pepper flakes and bring to a simmer over low heat. Cook, stirring occasionally, until warmed through, 6–8 minutes.
Nestle stuffed shells into hot sauce in skillet.
Cover and cook over medium-low heat until shells are warmed through, 5–6 minutes.
Remove from heat and let sit 5 minutes.
Sprinkle with Parmesan and chopped fresh parsley or oregano. Serve with crusty bread or garlic bread, as desired.
More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
2/3 cup brown Basmati rice
1/3 cup wild rice
2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
1 cup broccoli pesto (recipe below)
3 T extra-virgin olive oil
10 ounces sliced wild mushrooms (I used cremini mushrooms)
Kosher salt and freshly ground black pepper, to taste
finely grated Parmigiano-Reggiano, for garnish
Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
Meanwhile, in a large skillet, heat the oil over medium heat.
Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
Add the broccoli pesto and cook stirring for 1 minute.
Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
Add the remaining 1/4 cup broth and salt and pepper, to taste.
To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
1/2 cup slivered blanched almonds or chopped walnuts
6 ounces broccoli, trimmed if necessary and coarsely chopped
1/4 cup chopped scallions
2 ounces Parmigiano-Reggiano, finely grated
3 T extra virgin olive oil
3 large garlic cloves, minced
Kosher salt and freshly ground black pepper to taste
Preheat the oven to 350 F, preferably on convection.
Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
Pulse until the mixture is finely chopped but not pureed.
Transfer the pesto to a bowl and stir in salt and pepper to taste.
Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
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
1tsp coarse salt
2 T canola oil
2 T unsalted butter
3 yellow or sweet onions,peeled and finely diced (can substitute shallots)
10clovesgarlic,peeled and minced
5-7 sprigs of fresh thyme or 1tspdried thyme
1 quart chicken stock
3 Tfreshly squeezed lemon juice
24 oz cremini mushrooms,thickly sliced
6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
fresh parsley, minced
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.
Finely chop the garlic and onions/shallots in a food processor.
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.
Place the butter in the same pan and melt over a low-medium heat.
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.
Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
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.
Remove thyme sprigs.
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.
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.
Remove the lid and stir in the cream, then heat through for a further 5 minutes.
Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
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.)
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
In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
Let the batter sit for 10 minutes, to allow the cornmeal to soften.
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.
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
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.)
Season with salt and pepper.
Top 1-2 waffles with steamed greens.
Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.
This quick weeknight dish makes kale a crowd-pleaser. 🙂 It was fabulous.
This recipe was adapted from The New York Times, contributed by David Latt. I used my CSA red kale instead of black kale and I doubled the mushrooms and the garlic. I also modified the cooking sequence. This recipe could easily be adapted to make a vegetarian version by omitting the sausage.
1bunch red or black kale, washed, ribs removed, sliced into 1-inch ribbons
1 poundsweet or hot Italian sausages
8 oz (½pound) shiitakes mushrooms, washed, thinly sliced
8 oz (½pound) cremini mushrooms, washed, thinly sliced
8garlic cloves, peeled, finely chopped
4shallots, peeled, finely chopped
1tablespoon olive oil
2cups chicken stock or pasta water, plus more to adjust consistency of sauce
1 T unsalted butter
sea salt and freshly ground black pepper
½cup grated Parmesan or Romano cheese
1pound pasta (spaghetti, ziti, penne, or fusilli) (I used La Molisana Pantacce Toscane, 106)
1 T Kosher salt for the pasta
Sauté with olive oil or grill the sausages to put a crust on the outside, drain on a paper towel, cut into 1/4-inch rounds, then set aside.
In a hot pan lightly brown the kale with the olive oil and remove.
Add the mushrooms, shallots, and garlic; sauté until lightly browned.
Turn down the heat to medium. Return the kale to the pan along with the sausages, stock, and butter. Braise for 15 minutes. The liquid should reduce by half.
Taste and adjust the seasoning with sea salt and pepper.
Meanwhile, make the pasta in boiling salted water, drain, reserving 2 cups of the pasta water, drizzle with olive oil, season with sea salt and black pepper, toss.
Add the cooked pasta to the sausage mixture, toss to coat with the sauce. Adjust consistency with reserved pasta water, as desired. Serve with grated cheese.
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!
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:
Preheat oven to 400°F, preferably on convection roast.
In a large cast-iron skillet (I used a 12-inch), melt 2 tablespoons butter over moderately high heat.
Add mushrooms, thyme, and garlic.
Transfer to preheated oven, and roast until mushrooms are tender and lightly browned, about 15 minutes. (I stirred them after 10 minutes.)
Stir in parsley and season with salt and pepper.
Make the Sauce:
In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
Whisk in all-purpose flour until combined.
Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
Return sauce to pan and season with salt to taste. Keep warm.
Make the Crêpes:
In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
Heat a 10-inch nonstick skillet or crêpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
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.
Using a spatula, flip crêpe; reduce heat to moderately low.
Arrange aboutone-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.
Cook until egg white is set and yolk is still runny, about 3 minutes.
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.
Repeat procedure to make 5 more crepes. Serve immediately.
This hearty vegetarian main course casserole would be a lovely option to serve vegetarian guests during the holidays. We ate it as a cozy winter meal with roasted broccoli and green salad.
The puréed beans add creaminess to the filling. After reading comments about this recipe online, I was apprehensive to include all of the bean liquid required in the original recipe because others had complained that the final consistency was mushy. I only used half of a cup but next time I would include 1 cup or even additional liquid (noted below).
This recipe was adapted from The New York Times, contributed by Melissa Clark. I substituted celery for fennel, added a chipotle chile, used mixed baby greens, and reduced the breadcrumbs, beans, liquid, and baking time. It was the ultimate dish to utilize my brand new giant 14-inch skillet. Yay! The vegetables could be cooked in batches if using a smaller pan, of course.
Yield: 12 servings
2 ¼cups vegetable, mushroom or chicken stock
1 ¼cups wild rice, rinsed
9 t0 10tablespoons extra-virgin olive oil, more as needed
24 oz sliced mushrooms, preferably a mix of different kinds (I used cremini mushrooms.)
3leeks, white and light green parts only, thinly sliced
1 celery heart or 2fennel bulbs, trimmed and chopped
5ounces mixed baby kale, chard, and spinach
7fat garlic cloves (4 chopped, 3 finely grated or crushed into a paste)
½tablespoon tomato paste
⅛teaspoon red pepper flakes
3 (14-ounce) cans white beans, strained with liquid reserved (I used cannellini beans.)
1 chipotle chile in adobo sauce (about 2 tsp)
3 tablespoons freshly squeezed lemon juice
⅓cup chopped fresh cilantro (or basil)
⅓cup chopped fresh parsley
1 1/4 cups panko or coarse bread crumbs
1tablespoon fresh rosemary, chopped
1tablespoon finely grated lemon zest
⅓cup grated Parmesan cheese, optional
Taste broth; if bland, season to taste with salt. In a medium pot, bring broth to a boil over high heat. Stir in rice, lower heat, cover and simmer until just tender, about 1 hour, or according to package directions. Fluff rice with a fork, cover and let stand for 10 minutes.
Meanwhile, sauté vegetables: In a large, heavy skillet, heat 3 tablespoons oil over medium-high heat. Add the mushrooms and cook, stirring, until brown and crispy, about 8 to 10 minutes. (If using a smaller pan, cook in batches, adding oil if necessary.)
Adjust heat as needed to prevent burning. Transfer cooked mushrooms to a plate and sprinkle lightly with salt.
In the empty skillet, heat 2 tablespoons oil over medium heat. Stir in leeks, fennel/celery and 1 teaspoon salt; cook, stirring, until soft but not browned, about 8 minutes.
Stir in baby greens, chopped garlic, tomato paste and red pepper flakes, and cook until garlic starts turning golden, another 2 minutes. Remove skillet from heat.
Heat oven to 400 degrees, and oil a 9-by-13-inch casserole dish. (I used cooking oil spray.)
In a blender, purée 2 cans beans with 1/2 cup to 1 cup of the reserved liquid, chipotle, lemon juice, 1 grated garlic clove, and salt to taste. (I used a Vitamix.)
Stir bean purée, remaining whole beans (drained), mushrooms, cilantro, parsley and cooked wild rice into skillet with vegetables. Taste and add more salt or lemon as needed; it should be well seasoned. Add additional bean liquid, if necessary, in order to achieve desired consistency. Scrape into prepared baking dish.
In a small bowl, combine bread crumbs, rosemary, lemon zest, remaining 2 grated garlic cloves and 1/4 teaspoon salt. Stir in 1/4 cup olive oil and Parmesan, if using.
Sprinkle evenly on top of casserole and bake until golden, 15 to 20 minutes. Let cool slightly before serving.
Note: To make part of this recipe in advance, assemble casserole and prepare topping (separately) up to 24 hours ahead. Refrigerate, covered, in separate containers. Just before baking, spread breadcrumb topping evenly over the casserole. Cover with foil and bake for 20 minutes. Remove foil and continue baking until heated through and topping is golden, another 20 to 30 minutes.