You are currently browsing the tag archive for the ‘mushrooms’ tag.

Found this recipe on Rock Recipes, after reading this pasta is his favourite dish at a downtown restaurant and he got the recipe from them, I must try it! This is a quick, tasty and bold pasta dish. It gives creamy pasta a twist with some wholegrain mustard!

Ingredients (adapted from Rock Recipes): Serve 4

  • 400 gram fettuccine, cooked
  • 250g skinless chicken breasts, cut into stripes
  • 1 cup button up mushrooms, sliced
  • 3 tablespoons olive oil
  • 4 cloves minced garlic
  • Salt and pepper to season

Season chicken with salt and pepper. Heat olive oil in a large frying pan over medium low heat. Add chicken and garlic to fry until chicken is completely cooked.
Remove chicken from pan and hold in a warm oven.

Add to the pan:

  • 120ml white wine

Simmer until volume is reduced by half. Then add:

  • 2 cups thicken cream
  • 3 tbsp wholegrain mustard
  • Salt and pepper to season

Simmer until sauce thickens enough to coat a metal spoon. Add in mushrooms and simmer for an additional 2 minutes. Return Chicken to the sauce, Serve over cooked pasta.


  1. In the original recipe, 1/2 cup of toasted slivered almonds is used to garnish the dish. I was making a quick lunch and I didn’t have almonds on hand, that’s why I didn’t put any on~

Polenta polenta polenta…..I have only made polenta once before and it was a disaster! It turned out sooo grainy and tasted like glue!! Ekkk….. but after seeing a picture of polenta with mushrooms from Leslie Sarna Blog, I really want to give polenta another crack!

And this time, Polenta was delicious!

The Best Soft Polenta (recipe from the book ‘In the Kitchen’ )

  • 500ml (2 cups) water
  • 200ml (2 cups) chicken or vegetable stock
  • 180g (1 cup) Polenta
  • a handful of parmesan or tasty cheese
  • salt to taste


  1. Bring water and stock to boil in a saucepan. Sprinkle in polenta, whisking well to precent any lumps forming.
  2. Reduce to a low simmer and cook for 25-30mins, stirring continuously until mixture thickens.
    1. Remove from heat. Stir in cheese. Season to taste. Serve straight away.


(adapted from Leslie Sarna’s recipe)

  • 250g button mushrooms, sliced
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • nob of butter
  • ½ teaspoon of chilli flakes
  • 1 1/2 teaspoon of balsamic vinegar


Add butter to frying pan on medium heat , sauté mushrooms and onions until soften. Add chilli flakes and balsamic vinegar to mushrooms for further 1-2 minutes.

To Serve:

Scoop out polenta onto a plate and top with mushrooms and onions!

NOTES (When cooking polenta):

  1. Polenta can splutter and burn, use a long handled spoon is ideal
  2. Using half water and half stock adds richness to the finished polenta. If you don’t have stock available, its fine to just use water


Join 44 other followers

Header Clickable