Cremini mushrooms are my top choice for the sauce. They have a deep savory flavor when cooked and are firmer. They hold their structure better when simmered compared to White Button mushrooms that significantly shrink down.
You can use other types of mushrooms like Baby Bellas or chopped Portobello caps. Just make sure to scrape out the gills. For a more robust umami flavor, you can add dried Porcinis to the mixture.
Cooking the mushrooms
I season the mushrooms with salt and pepper, which helps draw out the moisture and absorb the salty flavor. However, I also find that it needs more dimension to make the savory notes pop. Some soy sauce with natural glutamates and pungent vinegar does the trick!
The mushrooms simmer with chicken stock and heavy whipping cream until thickened. I find that they tighten up more as they cool down. Warm the chicken in the pan, and top it with the mushroom sauce.
Finish it with cheese
To meld all the flavors of the chicken and mushroom dish together, top with freshly grated cheese. I prefer gruyere. It’s a Swiss-type of cheese with a nutty and slightly sweet note. Emmental, Jarlsberg, or Raclette are good substitutes. Grated parmesan or pecorino romano adds a more Italian flavor.
Serve this with
. Sauteed green beans
. Sauteed kale
. Roasted potatoes
. Mashed potatoes
. Potatoes au gratin
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