Author Notes
This was an inspiration from American Test Kitchen.I saw a show on stuffed breasts. I decided to try to reverse it and make a mushroom loaf with a little chicken and this is what came out of it. —Fran McGinty
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Ingredients
- Mushroom Loaf
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30 ounces
white or Portabella Mushrooms
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1 cup
Chopped Onion
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6
cloves garlic
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1 1/2 teaspoons
Thyme
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4 1/2 teaspoons
fresh Lime Juice
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3 tablespoons
Fresh Parsley chopped
-
1 pound
Chicken tenders
- Finishing Sauce
-
1 cup
Dry White Wine
-
3 teaspoons
Fresh Lime Juice
-
2 cups
Chicken Broth
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3 teaspoons
Fresh Parsley
-
2 teaspoons
Dijon Mustard
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4 tablespoons
unsalted butter
Directions
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Wipe mushrooms, trim bottoms and pulse in food processor
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Chop Onions and saute in pan with 1 T oil until soft, remove from pan set aside
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Add 1 T. oil and 1T. butter heat until shimmering and add mushrooms. Saute until golden.
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return onion to pan add garlic and Thyme and saute until fragrant. add lime juice saute until moisture evaporates about 1 minute longer.Salt and Pepper to taste. Set aside to cool.
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Pulse chicken tenders in food processor and add to cooled mushroom mixture.Mix well place in loaf pan.
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Cook loaf at 350* for about 1 hour or until internal temperature of 160*
While the Mushroom Loaf cooks make sauce.
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Add wine to pan that you cooked the mushrooms and Onions in and De-glaze pan. Add chicken broth and mustard cook on hi and reduce to 1 cup. Off of heat add butter,parsley and 3 teaspoons lime juice. season with salt and pepper.
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