Button and cremini mushrooms are the standard choice when it comes to salads and pizzas. And while they can be used in entrees, Asian mushrooms like shiitakes and oysters are not only more unusual, they add a delightfully earthy flavor.
I’m a big mushroom fan. I always add them to pizzas, salads… I can even be found eating them raw by the handful on occasion. So, whenever I find a recipe (like this one from the restaurant Pearl Bar & Dining) that uses mushrooms, no matter what kind, I jump at the opportunity to make it. But I also change up the recipe because more often than not it calls for your basic button-top. While I like the buttons, I find the Asian mushrooms much more flavorful. They add an unexpected earthiness that makes most proteins a much more exciting dinner choice.
Sauteed chicken with Asian mushrooms
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil, divided
- 1 cup Asian mix of mushrooms, sliced (like oyster and shiitake)
- 1/2 cup white beans, rinsed and drained
- 1 garlic cloved, minced
- 1/2 teaspoon fresh rosemary, chopped
- 1/2 cup chicken stock
- 1 tablespoon Marsala wine
- 1 tablespoon unsalted butter
- 2 tablespoons truffle oil
- Season both sides of the chicken with salt and pepper. Heat one tablespoon of oil in a large skillet over medium-high heat. Cook the chicken until golden, about three minutes per side, and transfer to a plate.
- Using the same skillet, heat the remaining oil and add the mushrooms, beans, garlic and rosemary and cook until the mushrooms release their juices, about four minutes.
- Add the chicken back into the skillet. Stir in the chicken stock and Marsala and simmer until reduced, about five minutes. Stir in the butter and truffle oil and serve over wild rice.