Savory, saucy, and satisfying! What’s to not love?! This Creamy Mushroom Hen is impressed by a Samoan dish and doesn’t skimp on consolation or richness.
It’s a flavorful, 1-pot meal that’s elegant sufficient for internet hosting however straightforward sufficient for weeknight dinners. Serve with veggies and rice (or coconut rice!) and it’s meal prep perfection. Allow us to present you the way it’s performed!
This straightforward, 1-pot recipe begins with sautéing onion, mushrooms, garlic, and ginger for a flavorful base. We finely chop the mushrooms (vs. slicing) to permit further caramelization (a trick you’ll additionally see in our dairy-free mushroom stroganoff).
Subsequent, we brown the rooster thighs on each side and add gentle coconut milk, tamari, and apple cider vinegar to create a savory, creamy broth with slightly brightness. Optionally available pink pepper flakes add warmth and arrowroot or tapioca starch is the thickener.
After including the “slurry” of arrowroot (or tapioca) + water, we simmer the sauce till it turns into barely thickened. After which it’s serving time!
We hope you LOVE this mushroom rooster! It’s:
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Servings 6 (Servings)
- 2 Tbsp coconut oil (DIVIDED // or sub avocado oil)
- 1 cup diced white or yellow onion (1/2 medium onion yields ~1 cup or 160 g)
- 2 cups finely chopped cremini or white button mushrooms
- 3 cloves garlic, minced
- 2 Tbsp minced contemporary ginger
- 1 ½ lbs boneless skinless rooster thighs (natural, pasture-raised when potential)
- 1 (14-oz.) can gentle coconut milk
- 3 Tbsp tamari (or soy sauce // guarantee gluten-free pleasant as wanted)
- 2 Tbsp apple cider vinegar
- 1/4 tsp pink pepper flakes (non-compulsory)
- 1 ½ Tbsp arrowroot powder (or tapioca starch)
Warmth a big rimmed skillet or pot over medium warmth with 1 tablespoon coconut oil. As soon as scorching, add the onion and cook dinner for 3-4 minutes, till starting to melt. Add the mushrooms and cook dinner for 8-10 minutes, stirring often, till they’ve launched most of their moisture and start to brown.
Add the garlic and ginger and sauté for one more 1-2 minutes, till aromatic. Push the veggies to the perimeter of the pan. Add one other 1 tablespoon coconut oil together with the rooster thighs. Barely brown the skin of the rooster — about 2 minutes on both sides.
Subsequent, add the coconut milk, tamari, apple cider vinegar, and pink pepper flakes (non-compulsory) and stir to mix. Carry to a simmer over medium warmth, then cowl, cut back warmth to low, and simmer for 15-20 minutes till the rooster is absolutely cooked and the flavour has developed.
To thicken the sauce, combine collectively the arrowroot powder (or tapioca starch) with 1 tablespoon of water in a small bowl to make a “slurry.” Pour this into the pan, stir, and convey again to a simmer. Proceed simmering uncovered, stirring incessantly, for 4-5 minutes to barely thicken the sauce.
Serve heat garnished with inexperienced onions and sesame seeds (each non-compulsory). This dish is scrumptious served over white rice (or brown rice, coconut rice, cauliflower rice, or quinoa) with steamed or sautéed veggies akin to inexperienced beans, broccoli, or sturdy greens like kale or collards.
Retailer leftovers in a sealed container within the fridge for as much as 2-3 days or within the freezer for as much as 1 month. The sauce will get thicker as soon as it cools however will loosen again up as soon as reheated. Reheat on the stovetop till warmed all through.
*Vitamin info is a tough estimate calculated with out non-compulsory substances.
Serving: 1 serving Energy: 252 Carbohydrates: 8.9 g Protein: 24.6 g Fats: 13.3 g Saturated Fats: 8.4 g Polyunsaturated Fats: 0.1 g Monounsaturated Fats: 0.3 g Trans Fats: 0 g Ldl cholesterol: 96 mg Sodium: 603 mg Potassium: 184 mg Fiber: 1 g Sugar: 3.2 g Vitamin A: 2.4 IU Vitamin C: 3.7 mg Calcium: 15 mg Iron: 1.5 mg