Mushroom Bacon Chicken

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★
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The perfect dish when you are in the mood for a comfort meal.

Ingredients

  • 1 lb chicken (breast or thigh)
  • 5 slices bacon (diced)
  • 2 teaspoons italian seasoning
  • 3 garlic cloves (minced)
  • 3 cups mushrooms (sliced)
  • 1 cup coconut milk
  • 1 teaspoon salt

Directions

  1. Warm up a pan on medium-high heat. Add bacon and cook until crisp.
  2. Transfer bacon to a plate and keep the bacon grease in the pan for flavoring.
  3. Season the chicken with the dry ingredients. Place into the pan and spread out.
  4. Cook the chicken nearly fully through, take off 1-2 minutes before done. Set aside.
  5. Add mushrooms to the pan and cook until a bit softened. Add garlic and sauté.
  6. Stir constantly and remove after about a minute.
  7. Add in the coconut milk and bring the pan to a boil.
  8. Once boiling, decrease to low heat. Simmer for about 3 minutes, sauce will reduce.
  9. Add the bacon and chicken to the pan. Coat with sauce.
  10. Enjoy!

Chicken Casserole

  • Servings: 6
  • Difficulty: easy
  • Rating: ★★★★
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An easy dish full of flavor.

Ingredients

  • 4 cups shredded chicken (cooked)
  • 2 tablespoons avocado oil
  • heads broccoli (florets removed)
  • 1 cup mushrooms (sliced)
  • ½ small onion (diced)
  • ¼ cup chicken broth
  • 2 cup vegan Alfredo sauce (primal kitchen)
  • 1 teaspoon salt

Directions

  1. Preheat the oven to 400F (200C).
  2. Heat the avocado oil in a large pan over medium heat. Add the mushrooms and onion.
  3. Stir for 3 minutes. Add the broccoli florets and stir for another 3 minutes.
  4. Place the shredded chicken into a casserole dish, covering the bottom.
  5. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.
  6. Stir the chicken broth into the Alfredo sauce, then pour on top.
  7. Use a spatula if needed to make sure everything is well coated.
  8. Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened.
  9. Enjoy!

Mushroom Julienne

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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An authentic Russian dish the whole family will enjoy.

Ingredients

  • 3 cups mushrooms (thinly sliced)
  • ½ cup onion (diced)
  • 1 tablespoon avocado oil
  • ½ cup sour cream
  • ½ cup heavy whipping cream
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • 3 cups mozzarella cheese (shredded)

Directions

  1. Preheat oven to 375F (190C).
  2. Heat up avocado oil in a pan over medium heat.
  3. Add in the mushrooms and onions with half the salt. Sauté until fragrant.
  4. Drain the excess liquid from the pan.
  5. In a mixing bowl add the sour cream, heavy whipping cream, garlic powder, and remaining salt. Mix until well combined.
  6. Add the mixture to the pan and stir well. You may want to increase the heat in order to get a thicker texture to the sauce.
  7. Transfer the mushroom mixture into a baking dish. Spread the cheese over the top.
  8. Bake for 10-15 minutes.
  9. Enjoy!

Creamy Mushroom Chicken

  • Servings: 2
  • Difficulty: medium
  • Rating: ★★★★
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Succulent chicken in a creamy mushroom sauce - a simple yet elegant dish.

Ingredients

  • 1lb chicken thighs (boneless and skinless)
  • ½ cup arrowroot or tapioca flour
  • 2 tablespoon avocado oil
  • 2 tablespoons garlic (minced)
  • 1 shallot (diced)
  • ½ cup mushrooms (sliced)
  • ½ cup chicken broth
  • 1 tablespoon balsamic vinegar
  • ½ cup coconut milk
  • 1 lemon (juiced)
  • 1 teaspoon salt
  • 2 tablespoons mixed herbs (parsley, thyme, oregano)

Directions

  1. Place arrowroot and salt into a bowl. Mix with a whisk.
  2. Dip the chicken thighs into the mixture until they are lightly coated on all sides.
  3. Heat a large skillet over medium heat with avocado oil. Once hot, add the thighs.
  4. Cook the chicken until golden brown. Remove and place on a plate.
  5. Add shallot, garlic, and mushrooms to the skillet. Sauté until mushrooms start to soften.
  6. Pour in the chicken broth, coconut milk, vinegar, and lemon juice.
  7. Stir and reduce to low heat to simmer.
  8. Place the chicken back into the sauce and continue simmering until fully cooked.
  9. If the sauce is too thick, add more chicken stock (little at a time) to reach desired consistency.
  10. Enjoy!

Sautéed Vegetables

  • Servings: 2
  • Difficulty: easy
  • Rating: ★★★★★
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An easy side to accompany most dishes.

Ingredients

  • 2 zucchinis
  • 2 cups mushrooms
  • 1 tablespoon avocado oil
  • 1 tablespoon garlic (minced)
  • 1 tablespoon coconut aminos
  • 1 teaspoon onion powder

Directions

  1. Rinse mushrooms and zucchini. Chop into pieces.
  2. Heat avocado oil on skillet over medium-high heat.
  3. Add vegetables to skillet. Season with remaining ingredients.
  4. Cook until tender.
  5. Enjoy!

Creamy Mushroom Soup

  • Servings: 3
  • Difficulty: easy
  • Rating: ★★★★★
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A hearty soup full of flavor.

Ingredients

  • 2 tablespoons ghee
  • 4 cups mushrooms
  • 1 onion (diced)
  • 3 garlic cloves (minced)
  • 2 cups chicken or vegetable broth
  • 1 cup coconut milk
  • ¼ cup arrowroot or tapioca flour
  • 1 teaspoon fresh thyme (minced)
  • 2 teaspoons fresh sage (minced)
  • ½ teaspoon salt

Directions

  1. Heat a large pot with ghee over medium heat. Add in the mushrooms, onions, and garlic.
  2. Sauté the vegetables for about 3-5 minutes, until they are translucent and fragrant.
  3. Remove the pot from the hot stove and mix in the arrowroot or tapioca flour.
  4. Add in the remaining ingredients and place back onto the hot stove.
  5. Bring the mixture to a boil while stirring. Once boiling, lower the heat to medium-low.
  6. Simmer for another 10 minutes, until thickened. Remove the pot from the hot stove.
  7. Use an immersion blender to puree the soup in the pot.
  8. Once the soup is creamy, place back onto medium heat and continue to simmer another 5 minutes.
  9. Enjoy!