The name mushroom is thought to have been derived from the French mousseron, a term that included edible mushrooms as well as poisonous varieties. Today, the word mushroom refers only to edible fungi and is generally thought of as having a cap and a stem. Those without the typical stem and cap are identified by their specific names such as morels or truffles. Mushrooms of all varieties have been revered worldwide except by the British who to this day only consume the field mushroom. Wild mushrooms are thought to be simply toadstools, poisonous and inedible.
There are over fourteen thousand types of mushrooms in the world, out of which about three thousand are edible, about seven hundred have known medicinal properties and around fourteen have been recognised as poisonous. Mushrooms contain the nutrients B9- B1, B3- B6, B5-copper, B2-iron, magnesium. They have very little calories and contain approximately eighty to ninety per cent water.
Today we feature mushrooms with saffron chicken in this recipe by chef NATHALIA LEE.
Tasty saffron chicken with mushroom
Saffron chicken with mushrooms
INGREDIENTS:
5 pieces boneless chicken breast cut into strips
1 tsp salt
1/3 cup margarine or oil
4 cloves of garlic minced
1 tsp black pepper
1 tsp fine thyme
1 pk Maggi chicken Flavour de Pot
1/3 cup chadon beni
3 red pimentos
1/4 of a small onion diced
5 tbsp saffron powder
1 beer of your choice
3 tbsp sugar
1 large can mushroom of your choice
METHOD:
Season chicken with salt, black pepper, chadon beni, pimento, saffron, thyme and maggi Flavour de Pot.
Heat pot for three minutes. Brown chicken in butter till strips are fully cooked.
Remove to a plate and keep warm.
Add mushrooms to pot, saut� until golden. Stir in beer, garlic and onion, return chicken to pot, cover and cook over low heat for 15 to 20 minutes taste and adjust seasoning if needed.