What mushrooms taste like chicken?

Some species, especially Laetiporus sulphureus , are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.

How many calories are in balsamic chicken?

There are 237 calories in 1 cup of Balsamic Chicken. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

What is the tastiest mushroom to eat?

Maitake. Also called Hen-of-the-wood , this is pound-for-pound the most flavorful mushroom around.

What mushroom is closest to meat?

Shiitake mushrooms , native to East Asia, are renowned for their rich, umami flavor. They also have a distinct smoky note that enhances any dish they're added to. Their meaty texture makes them an ideal substitute for meat in a variety of vegan recipes, from stir-fries to soups.

How many carbs are in balsamic chicken?

Joy Bauer Balsamic Chicken (1 serving) contains 15g total carbs , 12g net carbs, 3g fat, 40g protein, and 255 calories.

How many calories are in grilled balsamic chicken?

Healthy Choice Grilled Balsamic Chicken (1 entree) contains 37g total carbs, 33g net carbs, 6g fat, 18g protein, and 270 calories .

Why is balsamic vinaigrette so high in calories?

Typically the healthiest salad dressings are those that are oil-based, because they are made with heart-healthy fats such as olive oil, nut oils, and canola oil. However, because the standard ratio to making a vinaigrette is three parts oil to one part vinegar , even the healthiest salad dressings are high in calories.

What tastes closest to chicken?

Rabbit. Rabbit meat may not be hugely popular in the United States, but if you can get on board with it, and find it, Guggenmos says that it makes a surprisingly good chicken substitute, especially in stews. “Properly marinated and prepared, this meat resembles chicken in flavor and texture,” he says.

Why do mushrooms taste like chicken?

Two reasons: Umami and texture . These two things contribute to why mushrooms can resemble meat. First the mushroom and texture. These are Portobello mushrooms, most commonly associated to having a meaty texture.

What yellow mushroom tastes like chicken?

Commonly known as Chicken of the Woods, or Sulphur Shelf , this bright yellow or orange mushroom is hard to miss in the woods. Edible when young, this particular specimen is past its prime for the plate.

What mushrooms are similar to chicken of the woods?

The chicken of the woods mushroom is a favorite among foragers, but it has several toxic look-alikes. The Jack O'Lantern mushroom, sulfur shelf mushroom, hairy Stereum, black staining polypore, and giant polypore are all species that can be easily mistaken for chicken of the woods.

Balsamic Chicken and Mushrooms Recipe

Budget Bytes » Recipes » Meat Recipes » Chicken Recipes » Chicken Thigh Recipes » Balsamic Chicken and Mushrooms

$6.13 recipe / $1.53 serving

by Beth - Budget Bytes

published Oct 20, 2019

4.72 from 69 votes

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Pan sauces for the win! Making a quick sauce in the skillet after browning meat is one of the easiest ways to make a really spectacular meal. Those little browned bits on the skillet (called fond) are ultra flavorful and shouldn’t be wasted. This time, I used a mixture of balsamic vinegar, garlic, thyme, soy sauce, brown sugar and butter to turn some plain chicken thighs into this decadent Balsamic Chicken and Mushrooms. You’re going to love the rich and tangy taste, and how easy it is to throw together!

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Garnished with fresh thyme.

What to Serve with Balsamic Chicken and Mushrooms

I served my Balsamic Chicken and Mushrooms with Garlic Herb Mashed Potatoes and some steamed green beans. The buttery balsamic sauce would also pair beautifully with Browned Butter Mashed Sweet Potatoes, Roasted Asparagus and Tomatoes, Roasted Vegetable Couscous, or Grilled Vegetable Pasta Salad.

What Kind of Mushrooms Should I Use?

I used baby bellas for this Balsamic Chicken and Mushrooms, but I think white button mushrooms would work just as well. The sauce is so flavorful on its own that a less flavorful mushroom, like white button mushrooms, wouldn’t make or break the dish.

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Don’t Fear the Fond!

If looking at a skillet full of brown gunk stuck to the bottom makes you cringe because you think you’re in for a lot of hard scrubbing to get it clean, it’s time to learn how to make a pan sauce! Those little brown bits are caramelized proteins and they have a LOT of flavor! The process of making a pan sauce dissolves them off the bottom (no need to scrub later!) and brings all that flavor back onto your plate.

How to Make a Pan Sauce

Pan sauces are simple:

Brown a meat or other protein in a skillet or pot with butter or oil, then remove it from the skillet.
Add a liquid (broth, stock, wine, balsamic vinegar, etc.) and stir to dissolve the browned bits.
Let the liquid simmer and reduce by half.
Add butter and stir until melted. The butter thickens the sauce and adds body.
Drizzle the pan sauce over your cooked meat and enjoy!

Other options for pan sauces: add other flavorful ingredients like garlic, shallots, herbs, spices, or even jams and jellies.

Balsamic Chicken and Mushrooms

4.72 from 69 votes

A quick buttery balsamic pan sauce brings a ton of flavor to these Balsamic Chicken and Mushrooms without a lot of work. Perfect for weeknight dinners!

Author: Beth – Budget Bytes

Servings 4

Prep 5 minutes mins

Cook 30 minutes mins

Total 35 minutes mins

Ingredients

4 Tbsp balsamic vinegar ($0.55)
1.5 Tbsp soy sauce ($0.18)
1 Tbsp brown sugar ($0.04)
2 cloves garlic, minced ($0.16)
1/4 tsp dried thyme ($0.02)
4 boneless, skinless chicken thighs (about 1.25 lbs. total) ($3.02)
1 pinch salt and pepper ($0.05)
1 Tbsp olive oil ($0.16)
8 oz. mushrooms ($1.69)
2 Tbsp butter ($0.26)

Instructions

Prepare the balsamic sauce first. In a small bowl, stir together the balsamic vinegar, soy sauce, brown sugar, minced garlic, and dried thyme. Set the sauce aside.
Season the chicken thighs with a pinch of salt and pepper on each side.
Heat a large skillet over medium. Once hot, add the olive oil and swirl to coat the surface. Add the chicken thighs to the skillet and cook on each side until browned and cooked through (about 8 minutes first side, 5 minute second side). Remove the chicken to a clean plate and cover to keep warm.
While the chicken is cooking, clean the mushrooms and then slice them in half. After removing the chicken from the skillet, add the mushrooms in their place, and sauté in the remaining oil and fat until the mushrooms are slightly tender and browned on the outside (5-7 minutes).
Turn the heat down to medium-low. Add the prepared balsamic sauce to the skillet and stir to dissolve any browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the balsamic sauce with the mushrooms, stirring occasionally, for about 5 minutes, or until the sauce has reduced by half.
Add the butter to the skillet and stir until it is melted into the sauce. Add the chicken back to the skillet, turning it to coat in the sauce, and allow it to simmer for a few minutes more to rewarm the chicken. Serve hot and drizzle the pan sauce over the chicken and mushrooms.

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Equipment

Nutrition

Serving: 1ServingCalories: 322.4kcalCarbohydrates: 8.28gProtein: 28.6gFat: 20.35gSodium: 700.83mgFiber: 0.63g

Read our full nutrition disclaimer here.

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How to Make Balsamic Chicken and Mushrooms – Step by Step Photos

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Prepare the balsamic sauce first. In a small bow, stir together 4 Tbsp balsamic vinegar, 1.5 Tbsp soy sauce, 1 Tbsp brown sugar, 2 cloves minced garlic, and 1/4 tsp dried thyme. Set the sauce aside.

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Season four boneless, skinless chicken thighs with a pinch of salt and pepper on both sides.

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Heat a large skillet over medium. Once hot, add 1 Tbsp olive oil and swirl to coat. Add the chicken thighs and cook until they are browned on both sides and cooked through (about 8 minutes first side, 5 minutes second side). Don’t worry if some of it sticks to the skillet, you actually want that to happen! :)

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While the chicken is browning, clean and slice 8 oz. mushrooms in half.

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Once the chicken is cooked, remove it from the skillet to a clean plate and cover to keep warm (foil or a second, upside down plate). Add the mushrooms to the skillet and cook them in the leftover oil and chicken fat.

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Sauté the mushrooms until they are slightly tender and browned on the outside (5-7 minutes).

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Turn the heat down to medium-low. Pour the prepared balsamic sauce into the skillet. Stir to dissolve the browned bits from the bottom of the skillet. Allow the sauce to come up to a simmer. Simmer the sauce until reduced by half (about 5 minutes).