When Instances Chief reader Patty Searfoss introduced me some recipes final week, I merely thought they sounded scrumptious.
I had no concept “Italian Rooster With Mushrooms” was going to divide the newsroom style testers into mushroom-loving “enjoyable guys” and members of the opposing camp, who appear to suppose mushrooms are simply one thing to kick out of your yard in the event that they sprout on a moist day.
OK, I’ll admit it wasn’t fairly that dramatic. It’s not as if the tasters lined up on opposing sides of the room and hurled insults.
It was extra dignified and restrained, with considerate feedback.
I’ll begin with the followers:
“I like the mushrooms,” Instances Chief controller Marc Couchot mentioned after attempting a pattern. “I actually suppose they make the dish.”
“This was superb,” mentioned information editor Roger DuPuis. “I liked the savory mushroom sauce; it was so wealthy and scrumptious.”
Then we had columnist Invoice O’Boyle who informed me upfront he wasn’t a mushroom fan and was blissful to listen to {that a} mushroom-free pattern could possibly be organized.
He additionally needed to know why the dish is named “Italian,” and I defined it has Italian seasonings.
“I wouldn’t say it tastes Italian. It’s nearly French as a result of it’s so creamy,” Invoice mentioned after tasting his mushroom-free pattern.
“Good selection of pasta,” he added. “Good job.”
When web page designer Lyndsay Bartos admitted mushrooms “don’t do something for me,” I gave her a serving with just one piece of mushroom amid the hen, pasta and sauce.
“I actually loved it,” she mentioned. “And I feel my household would take pleasure in that for a meal.”
By the way in which, she added, “I ate the one mushroom and it didn’t hurt me.”
Obituary clerk Ashley Bringmann mentioned she’s “within the center about mushrooms, on the fence, it is determined by the way in which they’re cooked.”
On tasting day, she found she does like child bellas cooked this fashion, which is in a sluggish cooker with hen, cream of hen soup, cream cheese and Italian seasonings.
Reporter Kevin Carroll didn’t inform me upfront that he had grown up not liking this contentious white veggie, and I gave him a pattern with at the very least 4 skinny slices of ‘shrooms.
“I’m form of consuming across the mushrooms,” he admitted, including he “favored the hen and the sauce; it’s all actually savory.”
In the meantime, out of the workplace, my husband Mark and my mother joined me in REALLY LIKING THIS, particularly with the mushrooms. So thanks, Mrs. Searfoss!
(Patty Searfoss did inform me she makes use of recent mushrooms somewhat than canned, and that’s what I used as effectively on this quite simple dish.)
Italian Rooster With Mushrooms
4 boneless, skinless hen breasts
1 envelope Italian salad dressing combine
1/4 cup water
1 package deal (8 ounces) cream cheeese, softened
1 can (10 3/4 ounces) cream of hen soup, condensed
1 can (4 ounces) mushroom stems and items, drained
Place hen in greased 3.5 to 5-quart sluggish cooker. Mix salad dressing combine and water, pour over hen. Cowl and prepare dinner on excessive warmth 3 hours. In a small mixing bowl, beat cream cheese and soup till blended. Stir in mushrooms. Pour over hen. Prepare dinner 2 hours longer on excessive warmth or till hen juices run clear. Makes 4 servings.
Serve over scorching noodles. Accompany with a spinach salad.
