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Chicken, Mushrooms & Chile with Garlic Cream
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Created by AndrewM, Tuesday, 15 March 2016


Pollo con dos Champiñones y Rajas Poblanos en Ajo Crema
Chicken with Agaricus & Oyster Mushrooms and Chile Strips in Garlic Cream

  • 1 lb. chicken breast strips
  • 1 lb. button mushrooms, sliced (see notes)
  • 1 oz. oyster mushroom powder
  • 3 Poblano chile peppers
  • 1 medium yellow onion, chopped
  • 3 T. olive oil
  • 4-8 large garlic cloves, minced
  • 1 t. ground coriander
  • 1 t. Mexican oregano
  • 3/4 C. Mexican Crema (heavy whipping cream)
  • Salt & fresh ground pepper
  • (Chicken stock)
  1. Griddle or grill the peppers until the skin blisters and turns black. Remove peppers from heat and place in a plastic bag, allowing them to sweat for 5 minutes. Remove & let cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the top, seeds and veins. Slice into 1/4" strips. Set aside.
  2. Lightly season the chicken with salt and pepper.
  3. Heat a large skillet or wok over high heat. Add oil, then mushrooms. Stir fry 2-3 minutes until lightly browned.
  4. Add onions and stir fry another 30 seconds.
  5. Turn heat down to medium high, add garlic and spices, stir fry another 30 seconds.
  6. Add chicken. Cook 5 minutes, stirring frequently.
  7. By this time the chicken & mushrooms should have generated ~1 cup of liquid. If not, add some chicken stock.
  8. Add the crema and chile strips, cover, and simmer 5 more minutes, stirring a couple of times.
  9. Lower heat to low and stir in the mushroom powder.
  10. Cover and simmer another 5 minutes. Sauce should be very thick - stir to prevent scorching. Add a little stock if needed.
  11. Adjust seasonings.
Additional Tips

Inspired by the Mexican shrimp, garlic & mushroom dish, with a bit of a kick. Other mild meaty wild mushrooms will work in place of button mushrooms: Field Mushroom, King Oyster, Lobster Mushroom, pufballs, etc.

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