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15 Kremet kyllinggryte med sopp og timian
RecipesSteakTapas

Creamy Chicken Casserole with Mushrooms and Thyme

by Tage
written by Tage

There’s something truly special about a good, old-fashioned chicken casserole. The warm, creamy sauce with tender chicken and delicious mushrooms is exactly what you need on a chilly autumn evening. This recipe is one of my absolute favourites when I want to make something really good without spending hours in the kitchen.

The secret lies in searing the chicken and mushrooms properly first – it adds loads of flavour that elevates the entire dish. Thyme is the perfect herb companion for both chicken and mushrooms, and together with shallots and garlic you get a casserole that tastes like it’s been cooking for hours, even though it’s ready in under an hour.

I like to serve this casserole with something that can soak up the wonderful sauce – either crispy French fries, good mashed potatoes or simply good bread. Trust me, it’s worth it!

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Kremet kyllinggryte med sopp og timian
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Creamy Chicken Casserole with Mushrooms and Thyme

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 600 g chicken breast, cut into cubes
  • 250 g shallots, peeled and halved
  • 400 g mixed mushrooms (button, chanterelle or oyster mushrooms)
  • 3 cloves garlic, finely chopped
  • 2 tbsp butter
  • 2 tbsp rapeseed oil
  • 3 dl chicken stock
  • 2.5 dl heavy cream
  • 1 dl white wine (or more stock)
  • 4 sprigs fresh thyme (or 1 tsp dried)
  • 1 tbsp cornstarch
  • Salt and pepper
  • Fresh parsley for garnish

Instructions

Heat 1 tbsp butter and 1 tbsp oil in a large pot or casserole over medium-high heat. Season the chicken cubes with salt and pepper, and sear them in batches until golden on all sides – about 3-4 minutes per batch. Remove the chicken from the pot and set aside.

Add the remaining butter and oil to the pot. Sauté the shallots for about 5 minutes until they start to soften and colour. Add the mushrooms, roughly chopped or cut into pieces, along with the garlic. Let the mushrooms release their liquid and continue cooking for 5-6 minutes until glossy and golden.

Pour in the white wine and let it boil for 2 minutes so the alcohol evaporates. Add the chicken stock, heavy cream and thyme sprigs. Stir well and let it simmer for 5 minutes.

Return the chicken to the pot. Let everything simmer gently for about 10 minutes until the chicken is cooked through. Taste and adjust seasoning with salt and pepper as you go.

Mix the cornstarch with 2 tbsp cold water until smooth. Pour this into the pot while stirring, and let the sauce thicken for 2-3 minutes. Remove the thyme sprigs before serving.

Serve the creamy chicken casserole with guaranteed crispy homemade French fries, boiled rice, mashed potatoes or good bread for dipping in the delicious sauce. Garnish with fresh parsley.

Notes

Tip: If using frozen mushrooms, let them thaw first and squeeze out excess liquid before cooking. This gives better colour and more flavour. The casserole tastes even better the next day when the flavours have had time to develop!

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30 Tagliatelle med chorizo
RecipesSteakThai food

Homemade Pasta Tagliatelle with Chorizo, Mushrooms and Bell Pepper

by Tage
written by Tage

There have been quite a few pasta dishes of various kinds on Tages Matblogg, and this certainly won’t be the last recipe. I’ve previously mentioned the advantages of having a pasta machine, and I also recommend one when making pasta tagliatelle. A pasta machine costs around 250-300 kroner at a certain Swedish hardware chain that you probably have in your town.

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Tagliatelle med chorizo
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Homemade Pasta Tagliatelle with Chorizo, Mushrooms and Bell Pepper

Rating: 5.0/5
( 1 votes )
Servings: 2-3 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 200 g homemade pasta tagliatelle
  • 100 g chorizo
  • 200 g cremini mushrooms
  • 1/2 bell pepper
  • 1 slice lemon
  • Grated parmesan
  • Salt
  • Pepper
  • Olive oil

Instructions

Start by making homemade pasta according to the linked recipe and let it rest in the refrigerator for 20 minutes.

While the pasta rests, cut the chorizo into pieces, slice the mushrooms, and cut the bell pepper into strips.

Put on water for the pasta (4 liters for 200 grams of pasta). Roll out the pasta and cut into tagliatelle with a pasta machine. The trick to keeping the tagliatelle separate is to use plenty of flour.

Fry the chorizo and mushrooms. Add the bell pepper when the mushrooms and chorizo are done.

When the water boils, add plenty of salt and a little olive oil. Swirl the water around by stirring a ladle through it. This helps prevent the pasta from sticking together.

Drop all the pasta in at once and check regularly until it starts to become al dente (there should be slight resistance when you bite into it).

Drain the water (save a small splash), pour the pasta into the frying pan with the chorizo and mix together. Add the little splash of pasta water you saved. This is just to lift up anything that might be stuck to the bottom of the pan.

Serve with plenty of finely grated parmesan, a small squeeze of lemon, salt and pepper.

Notes

A pasta machine makes the job much easier and costs around 250-300 kroner.

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15 Kremet pasta med kylling, bacon og sopp
RecipesSteakTapasThai food

Creamy Pasta with Chicken, Bacon and Mushrooms

by Tage
written by Tage

This is one of those dishes I make when I really need something good, satisfying and absolutely delicious. The combination of juicy chicken, crispy bacon and flavorful mushrooms in a creamy sauce is simply unbeatable. It’s pasta comfort food at its very best, and fortunately it’s surprisingly easy to make!

I love that this dish uses ingredients most people have in the fridge, and it’s on the table in under 45 minutes. Perfect for a busy weeknight when you still want to serve something that tastes like it took hours to make. The bacon adds wonderful saltiness and crunch, while the mushrooms bring a lovely umami flavor that elevates the entire dish.

Love creamy pasta dishes? Check out my creamy pasta with chicken and pesto or creamy salmon pasta with spinach and lemon for more delicious variations!

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Kremet pasta med kylling, bacon og sopp
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Creamy Pasta with Chicken, Bacon and Mushrooms

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 400 g pasta (tagliatelle or penne)
  • 400 g chicken breast, diced
  • 150 g bacon, cut into strips
  • 250 g button mushrooms or mixed mushrooms, sliced
  • 3 cloves garlic, minced
  • 3 dl heavy cream
  • 1 dl chicken stock
  • 100 g parmesan, grated
  • 2 tbsp butter
  • 2 tbsp olive oil
  • Salt and pepper
  • Fresh parsley for garnish

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to package directions. Drain, but reserve some pasta water for the sauce.

Heat a large frying pan over medium-high heat. Fry the bacon without added fat until crispy, remove and set aside. Pour off most of the fat, but keep a little for flavor in the pan.

Add olive oil to the same pan. Season the chicken pieces with salt and pepper, and fry them over high heat for 5-6 minutes until golden and cooked through. Remove and set aside with the bacon.

Add butter to the pan and fry the mushrooms over medium-high heat until golden and they've released their liquid, about 5-7 minutes. Add garlic and fry for 1 minute until fragrant.

Pour in the heavy cream and chicken stock, and let it simmer for 3-4 minutes until the sauce thickens slightly. Stir in the parmesan bit by bit until melted. Season with salt and pepper to taste.

Return the chicken and bacon to the pan along with the cooked pasta. Mix well so everything is coated in the creamy sauce. Add a little pasta water if the sauce needs loosening.

Serve with extra grated parmesan and fresh parsley. This is comfort food at its finest!

Notes

Want more vegetables in this dish? Feel free to add fresh spinach or snap peas towards the end. You can also swap button mushrooms for chanterelles or porcini for a more luxurious version.

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10 Rask nuddelsuppe med ingefær og sopp
RecipesSteakTapas

Quick Noodle Soup with Ginger and Mushrooms

by Tage
written by Tage

This quick noodle soup is a lifesaver on busy weeknights when you need something warm, filling, and really delicious in under 30 minutes. I make this at least once a week, especially when it’s cold outside and your body is crying out for something warming from the inside.

The combination of fresh ginger and mushrooms gives a deep, aromatic flavour that beats most ready-made soups I’ve tasted. And the best part? You can customize it exactly how you like – more vegetables, some protein, or extra chili if you like it hot. If you enjoy Asian flavours, also check out my quick Asian fish soup for another variation.

The secret lies in the fresh ginger that gets to simmer with the broth from the start. It provides a warmth and freshness that really elevates the entire dish. Perfect comfort food when you need it most!

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Rask nuddelsuppe med ingefær og sopp
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Quick Noodle Soup with Ginger and Mushrooms

Rating: 5.0/5
( 1 votes )
Servings: 4 Prep Time: Cook Time: Nutrition: 200 calories 20 grams fat

Ingredients

  • 300 g ramen or egg noodles
  • 1 l chicken broth
  • 5 dl water
  • 250 g button or shiitake mushrooms
  • 1 large piece fresh ginger (about 4 cm), peeled and grated
  • 3 cloves garlic, finely chopped
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 spring onions, sliced
  • 200 g baby spinach or bok choy
  • 2 eggs
  • 1 tbsp neutral oil
  • Salt and pepper to taste
  • Chili oil or sriracha for serving (optional)
  • Sesame seeds for garnish (optional)

Instructions

Heat a large pot with the broth and water. Add the grated ginger and bring to a boil while you prepare the rest of the ingredients. This is the trick to getting that lovely, warming ginger flavour throughout the entire soup.

Slice the mushrooms. Heat a large pot or wok with oil over medium-high heat. Sauté the mushrooms for 4-5 minutes until nicely browned. Add the garlic and cook for another minute. This adds depth and umami to the soup.

Pour the hot broth over the mushrooms in the pot. Add the soy sauce and sesame oil. Let it simmer for 5 minutes so the flavours have time to meld. Taste and season with salt and pepper – remember that soy sauce is salty, so go easy.

While the soup is simmering, cook the noodles in a separate pot according to package instructions, usually 3-4 minutes. Drain and rinse quickly under cold water to stop the cooking. This prevents them from getting too soft when added to the soup.

Boil two eggs in a small pot for 6-7 minutes for soft-boiled eggs with runny yolks. Pour cold water over them, peel and cut them in half. You can also drop the egg directly into the soup if you prefer a more rustic approach.

Place the noodles in large bowls. Add the baby spinach or bok choy directly to the hot soup and let it wilt for 1-2 minutes. Ladle the soup over the noodles in the bowls.

Garnish with spring onions, the soft-boiled egg, and sprinkle with sesame seeds. Serve with chili oil or sriracha on the side for those who like it spicy. Trust me, this soup warms you up on cold autumn evenings!

Notes

This soup is wonderfully flexible. You can swap the chicken broth for vegetable broth for a vegetarian version, or add pieces of chicken, prawns, or tofu for more protein. Bok choy is more authentic than spinach, but both work excellently. The recipe can easily be doubled if you want leftovers for lunch the next day.

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