Best Mushroom Roulade With Artichoke Sauce Recipes

ELEGANT CHICKEN ROULADES WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 400°F Butterfly each chicken breast with a sharp knife; press open like a book.
• Season both sides with poultry seasoning and pepper and pound 1/4-inch thick between 2 sheets of plastic wrap with a meat mallet. Remove plastic wrap.
• Place equal amounts of prosciutto, cheese and mushrooms on each chicken breast; press down on cheese to compress.
• Starting from the long side, roll up chicken tightly, then roll each in a piece of parchment paper. Twist edges of parchment to seal chicken inside.
• Place seam-side down on a baking sheet; bake for 30 minutes.
• While chicken is cooking, prepare sauce by melting 4 tablespoons butter in a medium saucepan. Stir in flour and cook over medium heat for about 2 minutes. Slowly whisk in chicken broth until smooth. Simmer mixture until reduced by half, stirring occasionally; remove from heat.
• Grind porcini mushrooms in a blender or food processor until they form a fine powder. Set aside 1/4 cup; save remaining for another use. Whisk 1/4 cup mushrooms, sherry, sour cream and remaining 2 tablespoons butter into sauce; simmer over low heat for a few minutes more. Season to taste with salt and pepper.
• Remove chicken from parchment and slice 1/2-inch thick. Arrange on 4 serving plates and drizzle with some of the sauce. Serve remaining sauce on the side.

CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a large casserole dish with cooking spray or mist with olive oil.
• Combine salt, paprika, and pepper, and sprinkle over chicken cubes.
• Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the chicken and lightly brown on all sides, about 4 minutes. Transfer to the casserole dish. Remove artichoke hearts from the marinade and place among the chicken cubes. Reserve 1 tablespoon of the marinade for later.
• Melt remaining butter in the same skillet over medium heat. Add mushrooms and stir until lightly browned, about 3 minutes. Combine flour and thyme; stir into the mushrooms. Mix chicken broth, sherry, and Dijon mustard together. Gradually add to the skillet, stirring constantly until lightly thickened. Taste and season with salt and pepper if needed.
• Pour the sauce over the chicken and artichokes. Drizzle with the reserved artichoke marinade. Cover.
• Bake in the preheated oven until chicken is no longer pink in the center, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with chopped parsley.

PORTABELLA MUSHROOM ROULADE

Steps:

• Remove gills and stems from portabellos.
• Place on an oiled sheet tray with salt and pepper and bake in a 400 F oven for 15 minutes.
• Remove and cool.
• Roast zucchini or asparagus using this same method.
• To caramelize onions, place chopped onions in a saute pan with 1 T of oil over medium heat and cook until translucent, about 5 to 8 minutes.
• Deglaze with 1/4 cup sherry, lower heat and cook until tender and sweet.
• Season with salt and pepper.
• Cool.
• Place cooled mushrooms on a clean working surface (stem side down) and with a sharp knife, butterfly each mushroom, opening them flesh side down.
• Leave 3/4-inch at the end, open mushroom like a book.
• To fill each mushroom, place 2 T of caramelized onions at the center, followed by roasted peppers and zucchini or asparagus.
• Roll mushrooms around filling ingredients.
• Each should look like a big fat cigar.
• Tie roulades with blanched chives or blanched leek tops.
• Potato Cake: After boiling potatoes and yams separately, saute diced onions and leek with 1 T oil over medium heat for approximately 3 minutes, then add minced garlic and cook until soft.
• Season with salt and pepper.
• In a mixer with a paddle, add potatoes and yams and mix on low speed.
• Gradually add onion mixture and bread crumbs.
• The potato mixture should be rustic, not mashed potatoes.
• Season as desired.
• Remove from mixing bowl and form into cakes as you would a hamburger patty.
• Mushroom Demi-Glace: Place mushroom stems and gills in a baking pan along with onions, garlic, carrots and herbs.
• Sprinkle with oil.
• Cover with foil, and bake for 30 minutes at 375 degrees F, then remove foil, add 1 cup of red wine and continue to roast another 15 minutes.
• Remove from the oven, reserve wine and place the solid ingredients in a blender with water (do this in several batches).
• Blend well, until you achieve a watery paste.
• Pass blended mixture through a fine sieve.
• Finally, put the strained sauce in a pan with reserved red wine and reduce to a syrup like consistency.
• Season sauce well.
• Final Preparation and Serving: Place roulades and potato cakes on a sheet tray and place in a 350 F oven for 10 minutes.
• Meanwhile, warm mushroom demi.
• Place a small ladle of mushroom demi in the center of each plate.
• When potatoes are hot, place one at a time on top of the sauce and place a roulade on top of each cake.
• Ladle a little demi sauce on each of the roulades and top with fried leeks.

ROMANTIC CHICKEN WITH ARTICHOKES AND MUSHROOMS

Steps:

• Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.
• Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.
• Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

CREAMY MUSHROOM-ARTICHOKE SAUCE

Steps:

• Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.