Serves 2-4 depending on your appetites and other dishes served
Chicken and Mushrooms over Toast
- 12 ounces mushrooms (2 cups sliced) (I use portabellas, crimini and, if available, one or two porcini.)
- 1 tablespoon olive oil
- 1/2 cup white wine, divided
- 1 medium yellow onion, coarsely chopped
- 1 stalk of celery, diced
- 2 tablespoons of butter, divided
- 1/4 “white curry” spice mix (see recipe below) or the spice mixture from Merrill’s “Saag Paneer” posted on FOOD52, or regular curry powder.
- 1 tablespoon flour (I use Wondra)
- 1 ½ cup chopped leftover roast chicken or turkey
- ½ teaspoon finely chopped fresh rosemary leaves
- 1 teaspoon coarsely chopped fresh thyme leaves
- 3/4 cup warm chicken stock + more, to taste
- 3 tablespoons crème fraiche or sour cream
- 2 tablespoons chopped fresh parsley
Freshly ground pepper to taste
Toasted slightly stale sandwich bread (or whatever you have on hand)
Heat a large non-stick skillet until fairly hot, then add the olive oil and swirl it around quickly. Add the mushrooms, stir a few times, and then turn the heat down to medium low. Stir for another minute or so, then leave them alone for another three or four minutes, stirring only once, briefly.
Turn the heat back up to medium and cook for another minute, stirring constantly. Put the mushrooms in a bowl and, with the pan still hot, deglaze it with 2 tablespoons of the wine. Pour the wine and pan juices into the bowl with the mushrooms.
Rinse and lightly wipe dry the pan. Return it to the stove and turn the heat to medium.
When the skillet is hot, add one tablespoon of butter and the onions with a pinch of salt. Cook until they are translucent and somewhat soft.
Add the spice mix and cook for about thirty seconds. Push the onions to the side and add the second tablespoon of butter. When it is melted, add the flour and stir it into the butter over medium low heat.
Slowly add the warm chicken stock, stirring constantly. Add the mushrooms and any juices that have collected, as well as the rosemary, thyme, and the rest of the wine. Stir well to combine, then lower the heat and simmer for about ten minutes, stirring occasionally.
Shortly before serving, add the chicken and the crème fraiche or sour cream. Stir gently to combine
Just before serving, check for salt and correct if necessary. Add the chopped parsley and freshly ground pepper.
Serve over toast. (You can also serve it over noodles, or potatoes, or rice, or whatever else you prefer. But toast really works best.)
“White Curry” Spice Mix
- 2 teaspoons cumin seed
- 2 teaspoons coriander seeds
- ¼ teaspoon cardamom seeds
- 1/2 of a small cinnamon stick
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon black peppercorns
- 4 whole cloves
Toast the cumin, coriander and cardamom lightly in a small skillet just until fragrant, shaking the pan frequently. The minute they seem to be turning a darker color, remove all of the seeds right away, lest they burn.
Break the cinnamon stick into about five or six pieces. Very lightly toast it in the skillet, for no more than a minute or so on medium heat.
Grind the toasted seeds, cinnamon stick, mustard seeds, peppercorns and cloves to a fine powder.
Press through a fine sieve. Store in a jar and use within a few weeks.
Author Notes: Not only is toast one of the all-time great comfort foods, it’s also an MVP in my kitchen because it’s such a great way to use bread that’s a bit stale (…more) —AntoniaJames
****Grabbed from: http://food52.com/recipes/7331-chicken-and-mushrooms-on-toasts