Time: 30 minutes.
Mushroom sauce or gravy is likely one of the most common toppings you could find in a Western cuisine. It is creamy, mushroom-y (obviously, duh) and utterly fantastic! Replace the chicken with pork chop or salmon or any other fish you like – they would be a good fit!
Recalling the last time I had this dish in a restaurant in Japan – I had it for like around 1500 yen and the restaurant wasn’t even fancy at all! I got quite pissed about the price (and the service too) and decided to go home and made it myself with only a quarter of the price mentioned above. Scroll down and learn how to do it with me!
- 400 g chicken breast / salmon / pork chop / etc
- 50 g unsalted butter
- 3 cloves of garlic
- 1 shallot, finely diced
- 1 pack of button mushroom (~300 g)
- 50 ml white wine / chicken/ vegetable broth
- 2 tbs of chopped parsley
- 1 tbs of chopped thyme
- 350 ml heavy cream
- Salt & black pepper
1. Cut the chicken carefully into two slices of chicken fillet (or pork). Heat up the pan with some butter. Lightly fry them till 80% cooked for 5 minutes on both sides.
2. Cut all the other ingredients while the chicken is cooking. Melt all the butter in a flat pan over a low heat. Saute the garlic and shallots for about 3-5 minutes until they softens.
3. Next, put it the mushrooms and continue saute-ing over medium flame. Constantly stir them to prevent burning. This process should last for around 7-12 minutes. Don’t worry about the dry pan – mushrooms will release lots of water content as they cooked.
4. Add in the freshly chopped parsleys and thymes. Saute for about 3 minutes and pour in the heavy cream. Simmer for 15 minutes until the sauce thickens.
5. The gravy will be reduced to around one-third from its original volume. Season with salt and pepper. Put the chicken fillet back in and cook it for around 3 minutes. Constantly bath the chicken with the sauce.
6. Serve on a plate. You may further garnish them with some parsleys.
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