Step-by-Step Guide to Make Any-night-of-the-week Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, mushroom and chicken sautéed in whole grain mustard and miso. It is one of my favorites food recipes. This time, 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 popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can have mushroom and chicken sautéed in whole grain mustard and miso using 11 ingredients and 6 steps. Here is how you can achieve it.

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

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