Several weeks ago I received an invitation to a Meadows Mushroom plating event. It was a great opportunity to catch up with some local foodies and taste test a variety of mushroom dishes. To create this delicious Chicken Mushroom Casserole we worked with Meadows Swiss brown button and small portobello mushrooms. These types of mushrooms create the perfect sauce and combination with Roast Chicken.
I’ve always been a big mushroom fan. Dad would cook them up on a Sunday morning as part of his Sunday morning fry-up (also known as time to clean out the fridge). Mum would make a delicious slow cooker beef stroganoff which was always packed with mushrooms.
In cafes and restaurants mushrooms tend to be accompanied by dairy, whether that’s cream or garlic butter. At home Alan uses coconut cream to create delicious creamy mushrooms, or fresh garlic, Olivani and a bit of parsley. I am quite spoilt when it comes to eating at home!
Easy Chicken Mushroom Casserole comes together quickly – making it perfect for a busy weekday. The time in the oven takes the longest – you can use this to prep your mash. You should be able to have it ready to go in just over 30 minutes.
We serve with Colcannon which is a traditional Irish side dish. Colcannon is usually made with potatoes mashed together with cabbage or Kale. We modify this slightly using a mix of gold and red sweet potato (kumara) mixed with a dark green kale. It’s a nice way to sneak some greens into your meal 🙂
If you’re after a quick mid week meal – try our Chicken Mushroom Casserole. We’ve got you covered 🙂
- 2 TBS vegetable oil
- 400 grams brown mushrooms, cleaned and chopped into even sized pieces
- 1 large onion, sliced
- ½ cup white wine
- 1 large garlic clove, crushed
- 1 TBS fresh thyme
- Salt/pepper to season
- ½ cup coconut cream
- 1 Kilo chicken pieces - skin/bone in and at room temperature
- Salt/Pepper to taste
- 800 grams sweet potato, cut into cubes - leave the skin on.
- 300 grams kale or spinach
- 50 grams spring/green onions
- 1 clove garlic
- salt/pepper to taste
- Preheat your oven to 200 C, and place a large oven proof pan* on the stove on a high heat.
- Add oil to pan, followed by mushrooms and onion- cook and stir until onions are translucent.
- Add white wine, garlic, thyme, salt and pepper. Stir in and continue cooking until most of the liquid has evaporated.
- Add the coconut cream and stir through.
- Season the chicken with salt and pepper, and gently place over top of the mushroom mix.
- Place the entire dish in the oven, and cook for 25 minutes or so, or until the chicken reaches an internal temp of 72 C
- Serve hot with Colcannon, mashed potato or fresh bread and greens
- If making the Colcannon, start the sweet potato simmering once you've put the mushrooms/onions in the pan.Cook until tender (15-20 minutes depending on size of pieces). Drain and set aside.
- In a large pot, cook the kale and onion in a little olive oil for 2-3 minutes (or 30-60 seconds if using spinach). Add garlic, salt and pepper and stir through.
- Add the sweet potato to the pot, mash and mix into the greens. Set aside, covered, until chicken is done.
Additional steps for extra flavour if you have the time:
Add the mushrooms only before adding the onions, and cook until well browned before adding the onions.
When the casserole comes out, set the chicken aside and test the sauce for seasoning and thickness - adding salt/pepper and perhaps a little cornstarch slurry to thicken as preferred.
Have a question about this or another recipe, or want to make a dairy-free recipe request? Email us at [email protected], or let us know in the comments below!
If you’re a kiwi you’ve probably seen Meadows Mushrooms in your local supermarket – they are New Zealand’s leading producer of Mushrooms after all! Meadows is a 100% kiwi owned family business and has been picking fresh mushrooms daily for over 45 years. Check out more about Meadows by going here or follow them on facebook for the latest updates.
Here’s some more information about our evening at the Meadows Speed Plating Event –
Foodies gathered at The Sapphire Room last month to find their perfect mushroom match at Meadows Speed Plating event.
The crowd was served up all kinds of fun, fast and delicious ways to get all the nutritional benefits of mushrooms into your diet.
The petite, blonde buttons pitted themselves against the big, rich beefcake portobellos, as the Meadows’ Chefs shared their latest recipes and guests singled out their favourites. The Swiss brown mushroom pie with tarragon cream (pictured here) was a crowd favourite, followed closely by the Portobello mushroom burger.
Mushrooms are low in calories and fat, and cholesterol-free. They are sugar-free, gluten-free and contain virtually no sodium, yet just a handful of mushrooms packs a real nutrition punch.
Mushrooms are a great healthy heart food – including high levels of potassium, which helps to manage blood pressure. They are loaded with B vitamins for energy, selenium for immunity, and are great for your skin and hair. So, there are a bunch of reasons to try and get this power-packed superfood into your diet more often.