For common mushrooms, pick those with a firm texture and even color with tightly closed caps. If the gills are showing, it's an indication of age, and they are probably past their prime. Discolored, broken and damaged mushrooms with soft spots should be avoided. Do not purchase.
Store mushrooms in your refrigerator crisper where they can benefit from cool air circulation. Keep partially covered to prevent them from drying out, but never store packaged mushrooms without venting. Paper bags are a good for storage.
Fresh mushrooms should be used within three days.
Dried mushrooms should be soaked in hot water or part of the recipe cooking liquid for about an hour before using. Let debris sink to the bottom and use the clear remaining liquid in the recipe for additional flavor.
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Talk about comfort food. This easy skillet dinner features chicken, rice and cream of chicken soup.
Creamy Chicken and Rice
Copyrighted 2013, Christine’s Pantry. All rights reserved.
1 tablespoon olive oil
1 tablespoon butter
3 skinless, boneless chicken breast, cut into bite size pieces
1 tablespoon Emeril’s essence (see note)
1 small onion, chopped
salt, to taste
black pepper, to taste
1 bay leaf
1 (10.5 oz.) can cream of chicken soup
1/2 cup water
1 (4.0 oz.) can mushrooms, drained and finely chopped
1 cup cooked rice
Heat oil and melt butter in a skillet over medium high heat. Season chicken with Emerils essence, making sure to coat east piece. Add chicken to the skillet and cook 6 to 8 minutes, until no longer pink. Remove chicken from the skillet.
Add onions to skillet, season onions with salt, pepper and bay leaf. Cook for 3 minutes. Remove bay leaf. Stir in soup, water and mushrooms to the skillet, bring to a boil. Stir in cooked rice, and reduce heat to low. Return chicken to skillet. Sprinkle additional black pepper. Cover and cook about 3 to 5 minutes, until heated through. Enjoy!
Note: Click here for the ingredients to Emeril’s essence seasoning.