This mushroom Asiago chicken dish was the perfect therapy for a Sunday evening. By therapy I mean it was fun to make. A great distraction before going back to work the next day. And it was oh so tasty good. The perfect way to cap off a week and start a new one. It isn’t complicated, but then it isn’t all of of box or can either.
This mushroom Asiago chicken is crazy creamy good. Personally, I wouldn’t hesitate to add a pinch or two of red pepper flake to give it just a bit of a kick. That’s just me, I like a bit of spice in everything. The chicken has a nice buttery flavor and is oh so tender and juicy. I was worried it might dry out or get a bit touch after frying in the flour, but no, it sure didn’t!
I love the nuttiness of Asiago cheese, but there is a limit. There is a such thing as too much for me. So start slow when you add the cheese, tasting as you go, until it is just perfect.
Also try my Buffalo chicken Alfredo.
Mushroom Asiago Chicken
Servings 4 servings
- 2 large boneless skinless chicken breasts
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil divided
- 1/2 cup all-purpose flour
- Kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 1 1/2 cups dry white wine
- 3 springs fresh thyme or substitute 2 teaspoons dried thyme
- 1/2 cup heavy cream
- 1/4 cup shredded Asiago cheese
- Egg noodles pasta or rice, cooked per package instructions
Slice the chicken breasts horizontally. Place between sheets of wax paper and pound with a meat mallet until very thin (about 1/4"). Cut into large strips.
Add the butter and 1 tablespoon of the olive oil to a large skillet over medium heat.
Place the flour in a pie plate and season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Stir to combine.
Dredge the chicken pieces in the flour then transfer to the skillet. Saute until golden brown on all sides. Remove to a plate.
Add the remaining olive oil to the skillet.
Add the mushrooms and saute until just starting to soften.
Add the garlic and saute for another minute
Add the wine and scrape up any bits on the bottom of the pan.
Bruise the thyme (if using fresh, otherwise, crumble the dried thyme) and add to the pan.
Return chicken to the pan. Bring to a boil then reduce to a simmer. Cover and let simmer for 15 minutes.
Remove chicken pieces to a plate again.
Stir in the cream and cheese until melted. Reduce by half, stirring often.
Add the chicken back and heat thoroughly.
Serve over warm egg noodles, pasta, or rice.
It was one of those almost-stormy evenings. I was in the mood for grilling, but as a backup, I needed to pick something I could cook inside in case the skies opened up. Well, they didn’t, so i was able to grill the fantastic shrimp for this grilled creamy shrimp and mushroom pasta. If it had stormed, I would’ve roasted the shrimp in the oven and still enjoyed a great dinner. But grilled shrimp, well, that’s just better.
The cream sauce and mushrooms are fantastic. The entire dish is incredibly easy to put together. If you don’t want to fret with the shrimp just used pre-cooked frozen shrimp from your grocery store. Just defrost them ahead and of time and you’ll be good-to-go.
Don’t be surprised when you start making the sauce that the cream cheese doesn’t melt and get creamy. Once you add the hot water from making the pasta the cream cheese will dissolve and make a fantastic sauce.
When grilling the shrimp, the butter and oil in the marinade may cause flare-ups on your grill. Be prepared to move the skewered shrimp to another place on the grill until the fire dies down. And by all means, don’t burn yourself!
Also try my creamy Cajun sausage ravioli.
Grilled Creamy Shrimp and Mushroom Pasta
Note: I throw the shrimp onto the grill while the mushrooms are sauteeing.
Servings 4 servings
For the grilled shrimp
- 6 tablespoons unsalted butter melted
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried marjoram
- 1 tablespoon fresh parsley chopped
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 teaspoon onion powder
- Kosher salt and freshly ground black pepper
- 1 pound large shrimp 20-24 count, peeled and deveined
For the mushrooms and pasta
- 8 ounces pasta fettuccine, linguine or angel hair
- 10 tablespoons unsalted butter divided
- 8 ounces mushrooms sliced
- 2 garlic cloves minced
- 3 ounces cream cheese cubed
- 2 tablespoons fresh parsley chopped, plus a bit more for garnish
- 1 teaspoon dried basil
- 1 cup water from the cooked pasta you may not need the entire cup
For the grilled shrimp
Combine all but the shrimp in a medium bowl.
Add the shrimp and toss to coat. Cover and refrigerate for 1 hour.
Remove from fridge and let set at room temperature for 30 minutes.
Fire up your grill.
Thread shrimp onto skewers and place on grill.
Brush with remaining marinade (caution: flare-ups can occur) and cook for 3-4 minutes.
Flip, brush with more marinade and cook another 2-3 minutes or until the shrimp are done.
Remove from grill.
For the mushrooms and pasta
Cook the pasta per package instructions, reserving 1 cup of the water from the pot.
Melt 2 tablespoons of the butter in a large skillet.
Add the mushrooms and saute for 10 minutes or until golden brown and soft. Season with salt and pepper.
Remove the mushrooms and reserve.
Add remaining butter to the skillet and melt.
Add the garlic, cream cheese cubes, parsley and basil. Whisk to combine. Note: The sauce will not be creamy.
Add 2/3 cup of the reserved pasta water and whisk. The sauce will come together and get creamy.
Add the mushrooms, grilled shrimp, and pasta. Stir to combine. If too thick add a bit more of the pasta water and stir.
Serve garnished with freshly chopped parsley.
This is quite easily and most definitely the best cream of mushroom soup we’ve ever had. Eating it was an absolute pleasure. Packed with mushroom flavor and velvety smooth, it’s divine. Perfect on a cool fall day with flurries coming down.
It’s hard to take a great picture of what is essentially a brown soup, but I tried. The picture definitely does not do the flavor of this cream of mushroom soup justice. No picture could.
To get such great mushroom flavor, this soup is packed with mushrooms, both fresh and dried that have been reconstituted. If you really, really love meaty mushrooms, then you’ll love this soup right out of the pot. If you love mushrooms but don’t prefer a lot of them, serve the creamy soup with a few spoonfuls of the mushrooms added in at the end.
Also try my delicious cream of celery soup and my creamy cheddar soup.
Cream of Mushroom Soup
Servings 4 -6 servings
- 4 ounces dried Porcini mushrooms
- 4 cups chicken stock
- 1/2 pound unsalted butter
- 1 small onion diced
- 3 stalks celery diced
- 8 ounces baby Portobello mushrooms sliced thin
- 8 ounces Shitake mushrooms sliced thin
- 1 cup all-purpose flour
- 1 cup heavy cream
- Kosher salt and freshly ground black pepper to taste
Place the dried porcini mushrooms into a small bowl and cover with hot water. Set aside to allow to reconstitute until soft. Reserve the liquid and slice the mushrooms.
Meanwhile, warm the chicken stock in a small pot.
Melt the butter in a medium pot over medium-high heat.
Add the onion and celery and saute for 5 minutes.
Add the sliced mushrooms and cook another 10 minutes.
Add the flour and stir. The mixture will get thick.
Reduce heat to low and cook for 10 minutes.
Stir in the warmed chicken stock, the liquid from the reconstituted porcini mushrooms, and the heavy cream..
Season with salt and pepper to taste.
Bring to a simmer and let simmer for 30 minutes, stirring occasionally.
Serving: There are a lot of mushrooms in this soup. They are needed to give it such a fantastic mushroom flavor, but if you find them to be too much in the soup, just serve the creamy liquid portion with as little or as much of the mushroom 'meat' as you wish. We enjoyed the soup served both ways, with or without the mushrooms.