It’s Menu Monday again on ‘the four’ and we are welcoming back our friend, , who is not only an amazing chef but the author of .
She brought us two recipes that will have us getting ready for fall and ready to impress those relatives at this year’s thanksgiving festivities.
Here are the recipes:
Mushroom Stuffed Roast Chicken
- 16 ounces whole button mushrooms, stemmed
- ½ cup Garlic-Herb Compound Butter
- 1 (3 to 4 pound) roaster chicken
- 2 tbsp. garlic-herb compound butter
- 1 tbsp. canola oil
- 1 tbsp. House Seasoning
- 1 large onion, peeled and sliced
- ¼ cup chicken stock
- Fresh parsley or chives
- Fresh sage and thyme
- Heat oven to 400 degrees
- Prepare Mushrooms
- Clean mushrooms with a damp paper towel.
- Place 1 tbps. Of garlic-herb butter into each mushroom cap.
- Set aside.
- Remove giblets from chicken cavity and discard
- Dry the skin of the chicken with paper towel.
- Rub butter all over chicken and under skin.
- Rub oil over the buttered skin and sprinkle house seasoning.
- Place half of the mushrooms inside the chicken cavity, then tie the legs together with twine.
- Tuck the wings under, then place the remaining mushrooms in the center of the roasting pan, butter side up.
- Place chicken on top of mushrooms, then add onion to roasting pan.
- Pour chicken stock over onions.
- Roast chicken for approximately 1 ½ hours, or until thermometer reaches 165 degrees.
- When chicken is cooked thoroughly, remove mushrooms from cavity and place in the hot pan drippings.
- Lightly tent chicken with foil and let sit for 20 minutes before carving.
- Remove onions from drippings and place in a serving dish.
Mushroom Spaghetti Squash
- 2 medium spaghetti squash, halved and seeded
- 1 tbsp. canola oil
- Salt and pepper
- Pot Pie Filling
- 3 tbsp. butter
- 1 tsp. chopped sage
- ½ cup chopped onions
- 3 tbsp. flour
- 1 ½ cups chicken stock
- ¾ tsp. salt
- ¼ tsp pepper
- ½ cup heavy cream
- 2 cups blanched mixed vegetables
- ¼ cup grated parmesan cheese
- 1 sheet puff pastry, thawed and cut into 4 pieces the same size as spaghetti squash halves
- 1 egg, beaten
- Fresh sage leaves, for garnish
- Brush inside of squash with canola oil, then place cut-side down on a baking dish.
- Bake for 30 to 40 minutes, or until fork-tender
- Using a fork, lightly scrape the squash strands inside the shell.
- Sprinkle strands with salt and pepper, then set aside until ready to assemble.
- Making Pot Pie Filling
- While the squash is baking, make the pot pie filling.
- Add butter, sage, and onion to a large skillet over medium heat and cook until onion is translucent, about 4 to 5 minutes.
- Stir in flour and food for 1 to 2 more minutes.
- Add stock, salt, and pepper, and continue to stur for 3 to 4 minutes.
- When mixture starts to thicken, add heavy cream.
- Turn heat down to low, then add veggies and mushrooms.
- Stir in parmesan and remove from heat.
- Add ¾ cup pot pie filling to the inside of each squash half, and top with a piece of puff pastry.
- Brush pastry with egg and bake for 15 minutes, or until puff pastry is golden brown.
To learn more about her great recipes,