Chicken With Spinach and Mushrooms

Ingredients

  • 2 tablespoons olive oil
  • 4 6-ounce boneless, skinless chicken breasts
  • Kosher salt and black pepper
  • 1 pound button mushrooms, quartered
  • 1 red bell pepper, cut into ½-inch pieces
  • 2 cloves garlic, chopped
  • ½ cup dry white wine
  • 2 bunches spinach, thick stems removed (about 8 cups)

Shrimp Lo Mein

Ingredients

Noodles:
  • Salt
  • 8 ounces dried Chinese egg noodles, or 1 pound fresh
Sauce:
  • 1 packet chicken bouillon mix, such as Knorr, dissolved in
  • 1 3/4 cups hot water
  • 1/4 cup plus 2 tablespoons oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha chili sauce
Lo Mein:
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 cup thinly sliced white button mushrooms
  • 2 stalks celery, thinly sliced
  • 1 large carrot, shredded
  • 1 small bunch scallions, white and green parts, sliced
  • 1 pound small shrimp, peeled and deveined
  • 1/4 head Napa cabbage, finely shredded
  • 2 tablespoons cornstarch

Thai Beef Stir-Fry

Ingredients

  • 1/2 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 2 cups beef broth
  • 1/3 cup reduced-sodium soy sauce
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • 1/4 teaspoon hot pepper sauce
  • 2 pounds boneless beef sirloin steak, cut into thin strips
  • 6 tablespoons olive oil, divided
  • 2 cups fresh cauliflowerets
  • 1-1/2 cups julienned carrots
  • 4 cups fresh broccoli florets
  • 2 cups sliced fresh mushrooms
  • 1/4 cup peanut butter
  • Hot cooked spaghetti
  • 1/2 cup chopped peanuts

Easy Prawn Gyoza Ramen

Ingredients

  • 8 dried shiitake mushroom slices
  • 1/2 x 250g pkt long-life noodles
  • 4 cups (1L) chicken stock
  • 10g ginger, peeled, thinly sliced
  • 1 garlic clove, thinly sliced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon soy sauce
  • 300g pkt Coles Prawn Gyoza
  • 1 bunch baby pak choy, washed, halved
  • 4 boiled eggs, peeled, halved
  • 1 spring onion, thinly sliced
  • Chilli sauce (optional), to serve

Directions

  1. Place the mushroom in a small heatproof bowl. Cover with boiling water and set aside for 10 mins or until tender. Drain. Use a sharp knife to remove the stems.
  2. Meanwhile, place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 3 mins or until tender. Drain.
  3. Combine the stock, 3 cups (750ml) water, ginger, garlic, sesame oil and soy sauce in a large saucepan. Bring to the boil. Reduce heat to low. Add the gyoza. Cook for 7 mins until gyoza are heated through.
  4. Divide the noodles among serving bowls. Top with pak choy and mushroom. Ladle over the hot stock mixture and gyoza. Top with egg and spring onion and serve with chilli sauce, if desired

Creamy Sausage-Mushroom Rigatoni

Ingredients

  • 1 package (16 ounces) rigatoni
  • 1 pound Johnsonville® Ground Mild Italian sausage
  • 2 teaspoons butter
  • 1 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional

Chicken Stroganoff

Ingredients

  • 2 tablespoons olive oil
  • 3 medium yellow onions, thinly sliced into rings
  • 1 green pepper, seeded and thinly sliced
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 8 ounces (15 medium) button mushrooms, thinly sliced
  • 4 boneless, skinless chicken breasts, cut into 1/2-inch-thick strips
  • 1 cup dry white wine
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons barbecue sauce
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons Dijon mustard
  • 1 teaspoon hot sauce
  • ½ cup sour cream