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Chicken – Mushroom Saute

Chicken – Mushroom Saute

We will give you a mushroom saute recipe prepared with basic ingredients that can be more or less in every kitchen. Let’s share a few tips. Since the ingredients are materials that lose their vitality while cooking, be careful to mix them as little as possible with a spoon so that they do not mix too much. For this purpose, using a deep pot with a handle and cooking it with the lid closed, and if you turn it upside down, doing this by holding the handles tightly and shaking it will ensure that you have a more alive-not-crushed-looking meal.

Chubritsa, with its fragrant aroma, is a spice that elevates this flavor. If desired, you can complete your hot request with chili pepper. When choosing your peppers to capture the color harmony in your food, it is possible to enrich it with red oil peppers or colored bell peppers if you are in season. You can get a different presentation by putting this mushroom sauté in casserole dishes with wide portions and pouring cheddar on it.

If you do not know the local mushrooms, you can choose cultivated mushrooms or beech mushrooms, as we base this recipe on.

Chicken Mushroom Saute Ingredients

500 g mushrooms
3 pieces of green pepper
1 piece of oily red pepper
3 tomatoes
1 small onion
2-3 cloves of garlic
1 piece chicken breast
1 teaspoon of chili paste (as desired)
Salt, Black Pepper, Chubritsa, Paprika
Olive oil
Salt / Sugar

Chicken Mushroom Saute Preparation:

Without washing your mushrooms, peel and clean them with the help of a knife as if you would peel an apple.
Thus, you will be able to saute mushrooms that are alive and not blackened.
Take your olive oil in a deep pan and start heating it by throwing a cube of sugar.
Peel off their shells and chop your cleaned mushrooms as desired.
Take your mushrooms in the pan and fry them, turning them from time to time.
Your mushrooms will first release their juices, then they will recover and turn red like a pomegranate.
Cut one chicken breast into cubes and add to your mushrooms that are starting to brown.
After frying for a while, add your chopped garlic, onion and peppers and continue sautéing.
When your peppers lose their vitality, add your tomatoes either in cubes or on a grater.
If you want it to be more colorful, you can add a teaspoon of tomato paste.
When the tomatoes are soft, add a cup of water.
Add the spices and adjust the salt.
Take it on low heat until the water is gone, let it brew for a while and serve it.



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