Marvelous Mushrooms!

So, I went to the grocery store and mushrooms caught my eye and stirred my appetite. I didn't know what to make with them but many visions of mushrooms swimming in a cream sauce danced in my head. The weather outside when from drought to cloudy rain-filled days, so I felt the desire for a a luscious mushroom soup. And I decided to pair it it with a thinly pounded sautéed chicken breast with a mushroom sauce.

How Did I Make It?

First, slice the mushrooms and melt the butter they are going to cook in.

While simmering over medium low heat, dice your onions. Stir occasionally so the mushrooms release their rich earthy flavors into the the pan. Once the mushrooms have shrunken to about a third of their previous size, toss in the onions and stir well so they to release their juices.

Gather the rest of the ingredients:

• Chicken Bone Broth [or broth of your choice]

• Red Wine [for drinking while cooking and cooking with]

• A Bundle of Thyme and your favorite herbs.

• A few peeled garlic cloves

• Salt and Pepper to taste

When the onions are translucent add about a glass of red wine to deglaze the pan. While it simmers, stir the pot to ensure nothing is stuck to the bottom of the pan. Then tie your herb bundle to the side of the pot, throw in the garlic and add your broth. Stir and allow to simmer for 45 minutes with the lid on.

Final Touch

I wanted the mushroom flavor but not the texture, so I added cream and used the immersion blender to get the luscious consistency I was craving. Add salt and pepper to taste and YUM! Even the most finicky eaters will enjoy this. I had two bowls worth.

I ate it so fast I forgot to take a picture. I'll try and remember next time!

'Til then, thanks for reading! Cheers to decadent meals in the comfort of your home. Where you can blast your favorite music and get excited ingredient by ingredient...and of course, always add love.