I was determined to salvage the remains of the Rosemary Chicken with Portabella Mushrooms! I began a stir fry with some of the fresh veggies I had on hand — carrots, Brussels sprouts, corn, garlic, grape tomatoes and, last but not least, the beautiful, organic Bunashimeji (Beech Mushrooms) that I picked up in Pittsboro. Then, I caramelized some onions and added what was left of the sauce to it, thinning it a bit with broth. I added poultry seasoning and a touch of brandy to boost the flavor as well. I cut the chicken into thin slices and added it to the mix to quickly heat through along with the reclaimed sauce. And . . . success!!
CHICKEN AND BUNASHIMEJI MUSHROOM STIR-FRY (4 Servings)
3 chicken breast filets, cooked and sliced
- 2 carrots, julienned
- 6 Brussels sprouts, halved
1 ear of corn “Off” the Cob
- 2 cloves of garlic, thinly sliced
- 1 cup grape tomatoes
- 1 big handful of fresh baby spinach
- 4 ounces of Bunashimeji mushrooms, separated
- 2 tablespoons of butter
- 1 yellow onion, sliced thin
- 2 tablespoons of Brandy
- Poultry seasoning
- Olive oil
- Heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
- Melt 2 tablespoons of butter in a pan over medium heat and add 1 tablespoon of olive oil. Add the onion slices and stir to coat; then spread the onions out evenly over the pan and let cook (about 20 minutes), stirring occasionally. After 10 minutes, sprinkle some salt over the onions to help with the caramelization process. Add vegetable broth if needed to keep the onions from drying out and to deglaze the pan.
- Add the leftover sauce to the pan and thin with vegetable broth. Heat through and add poultry seasoning and the brandy.
- Drizzle a tablespoon of oil around the perimeter of the wok or pan. Add the vegetables and stir-fry quickly until the vegetables begin to soften. Add the chicken strips and the reclaimed sauce and combine well until heated through. Serve immediately.