Mixed mushroom pan

Name: Mixed mushroom pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 600 g Mixed mushrooms (e.g. oyster mushrooms, herb sideburns and shiitake mushrooms); 1 collar Spring onions; 500 g Chicken filet; 2 TABLESPOONS Sunflower oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 200 g cherry tomatoes; 1/4 l Vegetable broth (instant); 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 2 TABLESPOONS mixed herbs (e.g. parsley, chives, thyme)

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

600 g Mixed mushrooms (e.g. oyster mushrooms, herb sideburns and shiitake mushrooms)
1 collar Spring onions
500 g Chicken filet
2 TABLESPOONS Sunflower oil
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
200 g cherry tomatoes
1/4 l Vegetable broth (instant)
250 g Whipped cream
2 TABLESPOONS sauce thickener
2 TABLESPOONS mixed herbs (e.g. parsley, chives, thyme)

Directions

1
Clean the mushrooms and if necessary cut them smaller. Clean and wash spring onions and cut into rings. Rinse chicken filet cold, dab dry and cut into strips. Heat oil in a large pan. Fry the meat in it until crispy brown while turning. Season with salt and pepper. Remove meat from the pan.
2
Fry the mushrooms and the white of the spring onions in the frying fat for about 10 minutes. Clean, wash and halve the tomatoes. Add tomatoes and chicken to the mushrooms. Add stock and cream, bring to the boil and stir in the sauce thickener. Add herbs, season with salt and pepper. Sprinkle with the remaining spring onion rings just before serving. Tastes good with mashed potatoes