Thursday, July 21, 2011

Chicken, Mushrooms, Noodles w/Veg and Cheese Sauce

Oh how I love the Monterey Mushroom Farm in Zellwood!  Today I bought two bags of sliced white mushrooms for $2 each.  These bags rock!  They're bigger than a lunch sack and filled to the brim with clean fresh white mushies, cold in the fridge.  A lady sits in the guard house at the gate of the farm and besides controlling the ins and outs of giant trucks, she sells to the locals.  I guess this smooths over the neighbors for the sometimes awful smell.  I live about 6 miles away and never smell anything offensive from that direction.  I love this place!  Our older son Mark Jr. is engaged to a non-mushroom eater, so I have to alter my cooking a bit, but we still find a way to include a family favorite in our meals.
Tonight I took a giant pan, poured a double swirl of olive oil and equal part of balsamic vinegar. as this heated, I tossed in 4 chopped garlic cloves and a large chopped vidalia onion.  I added chopped parsley, a quarter stick of butter, salt and pepper. A cup of dry white wine (I used Toasted Head chardonnay) and one of the bags of mushrooms went in.  It was piled high but I knew it'd cook down.  I covered the pan with tin foil and balanced the lid on top.  Oh it smelled wonderful!  I stirred (more like folded) the mushrooms every now and then.  Finally, about 10 minutes in, when it was cooking down good, I ladled out enough juice to the pan of chicken tenderloins to cover them half way.  Covered that in the tin foil that was on the mushrooms and let the shrooms and juice cook down uncovered.
Boiled some quinoa shell/noodles and just before it was ready, I tossed in a cup and a half (because that's what I had) of frozen mixed vegetables.  While that drained, I poured a cup and a half of milk and a half cup of heavy cream (because I ran out of milk and had cream) into a pan.  Into that I added 3 T flour, a few shakes of dry mustard, red cayenne pepper, and a pinch or two of nutmeg.  Stir/cook that until thick. While that's going on, I put the noodles and veggies into a baking dish, stirred in 4 oz. cheddar cheese, then poured the thickened milk on top, stirred that in, topped with the remaining 4 oz. shredded cheddar and topped that with a small sprinkle of red cayenne pepper and paprika.  Into the oven with the chicken.  Uncovered the chicken, sprinkled paprika and cooked both for 15 more minutes.

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