Recipe of Favorite Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mushroom and chicken sautéed in whole grain mustard and miso. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook mushroom and chicken sautéed in whole grain mustard and miso using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:

1. Get 1 fillet Chicken thigh
2. Get 200 grams Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
3. Take 1 Japanese leek
4. Get 1 tbsp ◆ Whole grain mustard
5. Get 1 tbsp ◆ Miso
6. Take 2 tbsp ◆ Sake
7. Take 1/2 tsp ◆ Sugar
8. Make ready 1 ◆ Grated garlic
9. Take 1 tbsp Olive oil
10. Take 1 Chopped young green scallions (optional)
11. Take 1 Coarsely ground black pepper

Steps to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:

1. Chop the chicken into bite-sized pieces. Combine the ◆ ingredients.
2. Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
3. Heat olive oil in a frying pan over medium-high heat, then sauté the pieces of chicken skin side down. Turn them over when the skin becomes crisp.
4. When the chicken is evenly browned, add the mushrooms and Japanese leek, and sauté for 2-3 minutes until the mushrooms are tender.
5. Add the mixture of ◆ ingredients, stir up the pan to evenly coat the contents in the pan, then steam-cook on low heat for 4-5 minutes.
6. Remove the lid, and cook out any remaining liquid on high heat. Transfer to a serving dish. Garnish with green onions and coarsely ground black pepper, then it's ready to serve!

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