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Chicken Marsala


  • 1½ pounds boneless skinless chicken breasts, pounded thin, or chicken tenderloins

  • 1 pint of wild mushrooms  - Oyster, Pioppino, and Chestnut all work well

  • 3 tablespoons all-purpose flour

  • Salt

  • Freshly ground black pepper

  • 1 tablespoon olive oil

  • 3 tablespoons unsalted butter, divided

  • 3 tablespoons finely chopped shallots, from 1 medium shallot

  • 2 cloves garlic, minced

  • ⅔ cup chicken broth

  • ⅔ cup dry Marsala wine

  • ⅔ cup heavy cream

  • 2 teaspoons chopped fresh thyme

  • 2 tablespoons chopped fresh Italian parsley, for serving (optional)


  • Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

  • Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

  • Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time). Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.


Beef Stroganoff


  • 1 pound uncooked wide egg noodles

  • 1 pint sliced mushrooms (Oyster, Pioppino, and Chestnut all work great)

  • 1/4 cup butter, divided

  • 1 1/2 pounds thinly-sliced steak

  • fine sea salt and freshly-cracked black pepper

  • 1 small white onion, thinly sliced

  • 4 cloves garlic, minced or pressed

  • 1/2 cup dry white wine

  • 1 1/2 cups beef stock

  • 1 tablespoon Worcestershire sauce

  • 3 tablespoons all-purpose flour

  • 1/2 cup plain Greek yogurt or light sour cream

  • chopped fresh parsley (optional)


  • Cook the noodles: Cook egg noodles in a large stockpot of generously-salted water until they are al dente, according to package instructions, then drain.

  • Sauté the steak: Meanwhile, as your pasta water is coming to a boil, melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside. 

  • Sauté the mushrooms: Add the remaining 2 tablespoons butter to the sauté pan. Once it has melted, add the onions and sauté for about 3 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Add the garlic and sauté for 1 minute, stirring occasionally.  Then add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.

  • Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally. Stir in the Greek yogurt (or sour cream) and cooked steak until combined. Taste and season with additional salt and pepper if needed.

  • Serve: Serve warm over egg noodles, garnished with a sprinkle of parsley


Mushroom Tart


  • 1 sheet frozen puff pastry (from a 17-ounce box that contains 2 sheets)

  • 2 medium shallots

  • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)

  • 1 pound sliced wild mixed mushrooms, such as cremini, shiitake, oyster

  • 2 tablespoons olive oil

  • 1/2 teaspoon kosher salt

  • All-purpose flour, for rolling

  • 5 fresh thyme sprigs


  • Thaw 1 sheet puff pastry in the refrigerator according to package directions. Refrigerate until ready to use.

  • Arrange a rack in the middle of the oven and heat the oven to 400ºF. Meanwhile, thinly slice 2 shallots and shred 6 ounces Gruyère cheese (1 1/2 cups). Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the shallots and cook, stirring occasionally, until softened, about 3 minutes. Stir in 1 pound sliced mushrooms and 1/2 teaspoon kosher salt, and continue cooking until the mushrooms release their liquid and it cooks off, about 10 minutes. Remove from the heat.

  • Unroll or unfold the puff pastry onto a lightly floured surface. Roll out to a 10x16-inch rectangle. Transfer to a parchment-lined baking sheet. Sprinkle with the cheese, leaving a 1-inch border. Top with the mushrooms and 5 fresh thyme sprigs.

  • Bake until puffed, lightly browned, and the cheese is melted, 20 to 25 minutes. Cut into 6 squares and serve warm or at room temperature.

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