Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, mushroom and chicken sautéed in whole grain mustard and miso. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is something which I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can cook mushroom and chicken sautéed in whole grain mustard and miso using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:
- Prepare 1 fillet Chicken thigh
- Make ready 200 grams Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
- Prepare 1 Japanese leek
- Take 1 tbsp ◆ Whole grain mustard
- Take 1 tbsp ◆ Miso
- Prepare 2 tbsp ◆ Sake
- Take 1/2 tsp ◆ Sugar
- Prepare 1 ◆ Grated garlic
- Prepare 1 tbsp Olive oil
- Take 1 Chopped young green scallions (optional)
- Get 1 Coarsely ground black pepper
Instructions to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:
- Chop the chicken into bite-sized pieces. Combine the ◆ ingredients.
- Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
- Heat olive oil in a frying pan over medium-high heat, then sauté the pieces of chicken skin side down. Turn them over when the skin becomes crisp.
- When the chicken is evenly browned, add the mushrooms and Japanese leek, and sauté for 2-3 minutes until the mushrooms are tender.
- Add the mixture of ◆ ingredients, stir up the pan to evenly coat the contents in the pan, then steam-cook on low heat for 4-5 minutes.
- Remove the lid, and cook out any remaining liquid on high heat. Transfer to a serving dish. Garnish with green onions and coarsely ground black pepper, then it's ready to serve!
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