cookbooks

Broiled Fowl And Mushrooms. Recipe

Broiled Fowl And Mushrooms Recipe

History:
The combination of fowl and mushrooms in a dish has been enjoyed by many cultures throughout history. Fowl, such as chicken or turkey, has long been a popular choice of meat for its versatility and flavor. Mushrooms, on the other hand, have been cherished for their unique taste and texture. This recipe for Broiled Fowl And Mushrooms brings together these two ingredients to create a delicious and satisfying meal.

Fun Facts:
- Trussing a fowl refers to the process of tying it with twine to help it maintain its shape during cooking. This technique is commonly used to ensure an even cook and presentation.
- Splitting the fowl down the back before broiling allows the heat to penetrate the meat more evenly and results in a juicy and flavorful dish.
- The addition of fresh button mushrooms enhances the taste and texture of the dish and provides a delightful earthy flavor.
- Mushroom powder is made by grinding dried mushrooms into a fine powder. It is used to intensify the mushroom flavor in the dish.
- Lemon juice adds a tangy and citrusy note to the dish, balancing the richness of the fowl and mushrooms.

Recipe: Broiled Fowl And Mushrooms

Ingredients:
- 1 fine fowl, trussed for boiling
- Salt and pepper to taste
- 1 cup gravy (homemade or store-bought)
- 1 pint fresh button mushrooms, cleaned and sliced
- 1 teaspoon mushroom powder
- Juice of 1 lemon

Instructions:
1. Preheat your broiler to high heat.
2. Place the trussed fowl on a broiler pan or a wire rack set over a baking sheet. Season it generously with salt and pepper.
3. Broil the fowl, turning it occasionally, until it is nearly done and nicely browned on both sides. This should take about 20-25 minutes, depending on the size of the fowl.
4. While the fowl is broiling, prepare a stewpan by heating it over medium heat. Add the gravy and bring it to a gentle simmer.
5. Once the fowl is almost cooked, transfer it to the stewpan with the simmering gravy.
6. Add the sliced mushrooms to the stewpan and stir to combine. Continue simmering over medium heat for another 10-15 minutes, or until the fowl is completely cooked and tender.
7. Sprinkle the mushroom powder over the fowl and mushrooms, stirring gently to incorporate.
8. Squeeze the lemon juice over the dish and give it a final stir. Taste and adjust the seasoning, if needed.
9. Serve the Broiled Fowl And Mushrooms hot, with the flavorful gravy poured over the fowl and mushrooms.

Similar Recipe Dishes:
If you enjoyed the flavors of Broiled Fowl And Mushrooms, you might also enjoy these similar recipe dishes:

1. Coq au Vin: This classic French dish features chicken cooked in red wine with mushrooms, bacon, and aromatic vegetables. It is rich, flavorful, and perfect for hearty meals.
2. Chicken Marsala: This Italian-American dish pairs chicken cutlets with a savory Marsala wine sauce, mushrooms, and herbs. It is a delightful combination of flavors and textures.
3. Mushroom-Stuffed Turkey Breast: For a lighter twist, try preparing a turkey breast that is stuffed with a flavorful mushroom mixture. Roast it until golden brown and serve it with a mushroom gravy.

These dishes showcase the versatility of fowl and mushrooms and provide a range of flavors to satisfy different tastes. Experimenting with different recipes allows you to discover new and exciting ways to enjoy these ingredients.

Vote

1
2
3
4
5

Viewed 2230 times.


Other Recipes from Introductory Remarks.

Introductory Remarks.
To Clarify Suet.
Olio.
Alamode Beef, Or Sour Meat.
Kimmel Meat.
Beef And Beans.
Kugel And Commean.
Sauer Kraut.
Beef Collops.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
Brisket Stewed.
Beef Ragout.
To Salt Beef.
Spiced Beef.
Smoked Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
Collared Veal.
Curried Veal.