Mushroom Curry

Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!

Mushroom Curry
Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!

Roasted Vegetables

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and…

This post is sponsored by Kroger. If you follow me on Instagram and watch my stories, you know I roast vegetables just about every single week. They are my FAVORITE and I love having them in the fridge at all times to eat for easy lunches, dinners, and to jazz up meals. Every time I…

The post Roasted Vegetables appeared first on Two Peas & Their Pod.

Miso Mushroom Bowl

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies, and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)!  Vegan!  Calling all mushrooms lovers! …

A flavorful Miso Mushroom Bowl with brown rice, avocado, cabbage, carrots, daikon, edamame and a Miso Ginger Dressing. Vegan and Gluten free. #bowl #veganbowl #vegandinner #mushroombowl

This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies, and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)!  Vegan!  Calling all mushrooms lovers!  This Miso Mushroom Bowl is not only plant-powered and highly nutritious, it is also full of delicious...

The post Miso Mushroom Bowl appeared first on Feasting At Home

Vegan Mushroom Risotto

This article is from Delicious Everyday.
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, …

This article is from Delicious Everyday.

Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto—a tasty comfort dish that’s both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto.  When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish...

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Mushroom Ramen

This article is from Delicious Everyday.
This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushr…

This article is from Delicious Everyday.

This Mushroom Ramen is flavorful and rich—and completely vegan! It’s super simple to make, and makes for the perfect meal on a cold day.  This vegan ramen is made with delicious pan-fried mushrooms and a splash of chili oil that will satisfy your taste buds! And it’s easier to make than you’d think. To make...

Read On →

This content is copyrighted protected by DeliciousEveryday.com.

©2017 Delicious Everyday.

All content in this feed (including photographs and text) are copyrighted to Delicious Everyday and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights.

If you suspect copyright infringement please contact me.

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.

The post Balsamic Roasted Mushrooms appeared first on Budget Bytes.

I first made these Balsamic Roasted Mushrooms as part of a bowl meal with Mashed potatoes and kale, but they really are so amazing that they deserve a post of their own. Whether you’re eating these as a side dish with your dinner or just digging in with a toothpick as an appetizer, they’re so good that you’ll want to make them for every occasion.

Overhead view of balsamic roasted mushrooms in a white bowl, garnished with parsley

What Kind of Mushrooms Should I Use?

I suggest using either white button mushrooms or baby bella mushrooms for this recipe (I’ve made this with both and they’re equally incredible). While it may work with other mushroom varieties, the cooking time may change depending on the size and moisture content of the mushrooms, and unfortunately, I haven’t tested other varieties to know for sure.

What to Serve with Balsamic Roasted Mushrooms

As I mentioned in the introduction, these tasty little mushrooms make a great side dish, part of a bowl meal, or even an appetizer. They’re so good you will just want to eat them straight out of the bowl with a fork (or toothpick)! Originally I paired them with some kale mashed potatoes as a vegetarian bowl meal, but they’d also go great with Garlic Marinated Chicken, Honey Mustard Pork Chops, or Herb Roasted Pork Loin.

What Kind of Roasting Dish Should I Use?

I find that a ceramic or glass works best for this recipe because they transmit heat a little more slowly and evenly. Something like a thin metal baking dish may result in too much evaporation and cause the mushrooms to dry out while roasting.

Side view of balsamic roasted vegetables in a bowl
Overhead view of balsamic roasted mushrooms in a white bowl

Balsamic Roasted Mushrooms

Balsamic roasted mushrooms are an easy side dish or appetizer, soaked in garlic, herbs, and tangy balsamic vinegar for maximum flavor.
Total Cost $4.24 recipe / $1.06 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 77.5kcal
Author Beth – Budget Bytes

Ingredients

  • 1 lb. mushrooms* $3.38
  • 1 Tbsp olive oil $0.16
  • 3 Tbsp balsamic vinegar $0.41
  • 1/2 Tbsp brown sugar $0.02
  • 1 Tbsp soy sauce $0.06
  • 2 cloves garlic $0.16
  • 1/4 tsp dried thyme $0.03
  • 1/4 tsp freshly cracked black pepper $0.02

Instructions

  • Preheat the oven to 400ºF. Clean any dirt or debris from the mushrooms, then slice any large mushrooms in half (you can leave them whole if they are small).
  • Mince the garlic. In a small bowl combine the olive oil, balsamic vinegar, brown sugar, soy sauce, garlic, thyme, and pepper.
  • Place the mushrooms in a ceramic or glass baking dish (choose a size that keeps the mushrooms close together, mostly in a single layer). Pour the marinade over top and stir to coat the mushrooms.
  • Roast the mushrooms for about 45 minutes, stirring every 15 minutes. The mushrooms should release liquid as they roast, leaving liquid in the bottom of the dish until the last 15 minutes or so. If the dish dries up before the final 15 minutes, cover the dish with foil to prevent furhter evaporation or burning.
  • After 45 minutes of roasting, give them a final stir and then serve. (I garnished with chopped parsley for color, but this is not necessary for flavor.)

Notes

*White button or baby bella mushrooms

Nutrition

Serving: 1serving | Calories: 77.5kcal | Carbohydrates: 8.85g | Protein: 2.85g | Fat: 3.93g | Sodium: 293.93mg | Fiber: 1.55g
Close up view of a balsamic roasted mushroom on a fork with the bowl in the background

Love Balsamic Vinegar? Try these other recipes featuring balsamic vinegar:

How to Make Balsamic Roasted Mushrooms – Step by Step Photos

Sliced Mushrooms in a baking dish

Preheat the oven to 400ºF. Clean 1 lb. of mushrooms and slice any larger mushrooms in half (the mushrooms I had today were all very large, so some I even cut into quarters). Place the mushrooms in a baking dish. Choose a size that will allow the mushrooms to be close together, but mostly in a single layer.

Balsamic mushroom marinade in a bowl

Mince two cloves of garlic and combine them in a bowl with 1 Tbsp olive oil, 3 Tbsp balsamic vinegar, ½ Tbsp brown sugar, 1 Tbsp soy sauce, ¼ tsp dried thyme, and ¼ tsp freshly cracked pepper.

Marinade being poured over the mushrooms in the dish.

Pour the marinade over the mushrooms in the dish and give them a good stir.

Seasoned mushrooms in the dish before roasting

The mushrooms will absorb most of the marinade, leaving just a little in the bottom of the dish, but as the mushrooms roast they will release a lot of moisture. (The photo above is before roasting)

Mushrooms after 30 minutes of roasting

Roast the mushrooms in the preheated 400ºF oven, stirring every 15 minutes. The photo above is after 30 minutes of roasting. There should be a decent amount of liquid in the bottom of the dish at this point. If it is already dry, cover the dish with foil to prevent further evaporation and burning.

Mushrooms after 45 minutes of roasting

After 45 minutes of roasting, most of the liquid on the bottom of the dish will have evaporated.

Stirred roasted mushrooms in the dish

Give the mushrooms a stir to kind of distribute the reduced marinade over the surface of the mushrooms. And that’s it! They’re ready to serve!

Overhead view of balsamic roasted mushrooms in a bowl garnished with chopped parsley

I garnished it with chopped parsley just for some color, but this isn’t needed to flavor the mushrooms. Enjoy!

The post Balsamic Roasted Mushrooms appeared first on Budget Bytes.

Stuffed Mushrooms

Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love ma…

Stuffed Mushrooms might be the best holiday appetizer (along with baked brie)! They’re really, really simple to prepare, need minimal oven time, and everyone loves them. It’s usually the first empty plate on a table of appetizers! I love making this easy appetizer year-round, but especially during the holidays. It’s a simple dish that will…

The post Stuffed Mushrooms appeared first on Two Peas & Their Pod.

Wild Rice Mushroom Soup

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread. Here’s a soup recipe that’s the definition of cozy…we think. Wild rice mushroom soup! What’s better than a steaming cup of wild rice soup to warm your insides on a gray day. This one absolutely delivers with flavor: the light smokiness of the rice, umami of the mushrooms and creamy Parmesan cheese make absolute magic. We could eat it for every meal! This one’s a variation on our fan favorite, our popular wild rice soup and it’s every bit as satisfying. Ingredients in wild rice and mushroom soup This wild rice mushroom soup has a lightly creamy broth, made creamy with Parmesan cheese and milk: and it’s got a bit of the soup itself blended back in to give it the perfect body. There’s no heavy cream, so you feel a lightness after you eat it. Here’s what to know when you’re hunting for the ingredients for wild rice and mushroom soup: Wild rice: Don’t use a wild rice blend! You’ll need 100% wild rice for this soup. Mushrooms: Using a mix of mushroom types is nice: we used […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread.

Wild rice mushroom soup

Here’s a soup recipe that’s the definition of cozy…we think. Wild rice mushroom soup! What’s better than a steaming cup of wild rice soup to warm your insides on a gray day. This one absolutely delivers with flavor: the light smokiness of the rice, umami of the mushrooms and creamy Parmesan cheese make absolute magic. We could eat it for every meal! This one’s a variation on our fan favorite, our popular wild rice soup and it’s every bit as satisfying.

Ingredients in wild rice and mushroom soup

This wild rice mushroom soup has a lightly creamy broth, made creamy with Parmesan cheese and milk: and it’s got a bit of the soup itself blended back in to give it the perfect body. There’s no heavy cream, so you feel a lightness after you eat it. Here’s what to know when you’re hunting for the ingredients for wild rice and mushroom soup:

  • Wild rice: Don’t use a wild rice blend! You’ll need 100% wild rice for this soup.
  • Mushrooms: Using a mix of mushroom types is nice: we used a mix of baby bella (cremini) and shiitake, but you can use all white mushroom or baby bella if you’d like.
  • Onion
  • Celery
  • Carrots
  • Olive oil and butter
  • Vegetable broth
  • Spices: Garlic powder, thyme, oregano and dill
  • Salt and pepper
  • Milk
  • Parmesan cheese
  • Cornstarch (or arrowroot powder)
  • Soy sauce (or tamari or coconut aminos)
Wild rice recipe

Did you know wild rice isn’t really…rice?

Did you know that wild rice is not actually rice? (Mind blown, right?) This whole grain is actually the seed from a native grass that grows in lakes and streams in the Northern US and Canada. Since it looks and tastes like rice, it’s treated as rice in most cuisines.

Wild rice was an important staple in the diet of the indigenous peoples in the Northern US. I’m from Minnesota originally, so wild rice is part of the heritage and history of this region. We often ate wild rice growing up, and I love grabbing bags of Minnesota wild rice when we’re home.

Wild rice and mushroom soup

Use a mix of mushrooms

This wild rice mushroom soup is great with any type of mushroom! But we like it with a mix of mushrooms to have maximum variety in flavor and texture. Here are the types of mushrooms we recommend: and the differences between them:

  • Baby bella (cremini) mushrooms are a more mature version of a white button mushroom, so it has a more robust flavor. It’s also a baby version of a portobello mushroom, which has the most meaty flavor!
  • White button mushrooms: Substitute white button mushrooms if you can’t find baby bella! They taste and look very similar.
  • Portobello mushrooms: You can use these too! Just chop them fairly small. They have a great meaty flavor!
  • Shiitake mushrooms: A Japanese variety of mushroom with great flavor. Make sure to remove the tough stems before slicing them.

How to make wild rice mushroom soup

It takes about 1 hour to make, but this healthy soup is absolutely worth it. Most of the time is hands-off, since rice takes quite a while to simmer. Other than that, all you’ve got to do is chop some veggies! Here’s the main method for this wild rice and mushroom soup (or jump down to the recipe):

  • Chop those veggies. It takes about 15 minutes to chop all the veg. If you need some pointers, head to our Knife Skills page.
  • Simmer until the rice pops. Wild rice notoriously takes quite a while to cook: upwards of 50 minutes. Cook this soup until most of the rice grains burst and are tender. It might feel like a long time, but it’s important that the rice is perfectly tender.
  • Blend 2 cups of the soup to create a creamy body. This is the key to this soup: blending a few cups of the soup makes it thicker and creamier. Add everything to the blender: veggies, broth and rice, then whiz it up!
Wild rice mushroom soup

What to serve with wild rice mushroom soup

Want to make it a meal? There are lots of great sides to serve with soup: here are a few of our top ideas:

Vegan variation: go to Creamy Wild Rice Soup

Looking for a vegan wild rice mushroom soup? Head over to our famous Creamy Wild Rice Soup: it’s ultra creamy with no dairy to speak of. The secret? Cashews add a rich creaminess to the broth. But no one will ever know it’s plant based! Got an Instant Pot? Try our Instant Pot Wild Rice Soup.

Wild rice mushroom soup

Is wild rice healthier than standard rice?

Though they’re not truly related, wild rice is often compared to brown rice. Wondering how they stack up? Here’s what to know:

  • Wild rice has less calories than brown rice, about 66% less! 1 cup of cooked wild rice has 166 calories and 1 cup brown rice has 248 calories. (Source)
  • Wild rice has slightly more protein than brown rice. 1 cup cooked wild rice has 6.5 grams protein vs 5.5 grams in brown rice. (Source)
  • Both wild and brown rice have the same amount of fiber, about 3 grams per 1 cup cooked.

This wild rice and mushroom soup recipe is…

Vegetarian and gluten-free. For plant-based, dairy-free and vegan, go to Creamy Wild Rice Soup.

Print
Wild rice mushroom soup

Wild Rice Mushroom Soup


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This wild rice mushroom soup is the definition of cozy: it’s packed with creamy, savory flavor! Enjoy it with crusty bread.


Ingredients

  • 1 medium yellow onion
  • 3 celery ribs
  • 3 medium carrots
  • 12 ounces mushrooms: baby bella (cremini) or a mix of baby bella and shiitake
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 8 cups vegetable broth
  • 1 teaspoon garlic powder
  • 1 cups or 7 ounces wild rice (not a wild rice blend)
  • 1 tablespoon each dried thyme, dried oregano and dried dill
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon cornstarch
  • 1/2 tablespoon soy sauce, or more salt to taste

Instructions

  1. Dice the onion. Thinly slice the celery. Dice the carrots into rounds. Clean the mushrooms and slice them (if you’re using shiitake, make sure to remove the tough stems). Mince the garlic.
  2. Add the olive oil and butter to a Dutch oven or soup pot. Add the onion, celery and carrot and cook, stirring occasionally for 5 minutes until lightly browned. Add mushrooms and saute for 2 minutes. Add the garlic and stir for 2 minutes.
  3. Add the vegetable broth, wild rice, spices, kosher salt, and black pepper. Bring to a simmer. Cover the pot and simmer for 45 minutes to 1 hour, until rice breaks open, stirring occasionally.
  4. When the wild rice is cooked, stir in the milk and Parmesan cheese. Remove 2 cups from the soup using a liquid measuring cup (including veggies, rice and broth) and place it in a blender. Add the cornstarch, then blend. Pour it back into the soup. 
  5. Stir in the soy sauce, taste and adjust seasonings as desired. Enjoy warm. Stores refrigerated for 3 days.
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Wild rice mushroom soup

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Rosé Coq Au Vin.

Rosé coq au vin is the star of the show today!! Oh this meal! It is too good to be true. So! My mission for December is to share a bunch of special dinner-worthy meals with you. With the holidays looking the way they are, I know that lots of you will be spending more […]

The post Rosé Coq Au Vin. appeared first on How Sweet Eats.

Rosé coq au vin is the star of the show today!!

rosé coq au vin recipe

Oh this meal! It is too good to be true.

chicken marinating in rosé

So! My mission for December is to share a bunch of special dinner-worthy meals with you. With the holidays looking the way they are, I know that lots of you will be spending more time on your own, in your house, without the fun gatherings that we’re all used to and especially without all the delish holiday food.

While my go-to for Christmas is always a beef tenderloin, I’ve made a few fancy meals for this season that taste so incredible and make dinnertime feel extra special.

These meals take a bit of time and preparation, but I promise it is worth it. 100%. It can be a holiday project that you get to sit down and eat!

chicken browning in pancetta fat

First up?

Coq au vin.

But not just any coq au vin. We’re making with with rosé instead of red wine. 

I KNOW I KNOW! That may sound blasphemous to some of you, but I promise it adds a wonderful light twist. And the sauce is still incredibly rich and decadent and perfect.

Seriously. I want to dip an entire loaf of toasted sourdough in this sauce every time I make it.

rosé coq au vin recipe

While beef bourguignon is a meal I’ve made a million times, coq au vin was more off the radar. I don’t know why! It just wasn’t something I was ever drawn to for us, and I would often make the more decadent beef stew or something like that.

That is… until now.

This chicken dish is unreal. The flavor is superb! I have no other word for it.

rosé coq au vin recipe

Traditional coq au vin has you marinate chicken in wine, and then you cook that marinade down into the most delicious gravy-like sauce. The whole dish also starts with bacon, which adds another layer of flavor.

Like most stews, there are also onions and mushrooms and carrots. Of course, you can edit these vegetables based on what you love. 

One of the parts I love the most? We caramelize pearl onions until golden and sweet and fragrant and add them to the pot. Oh my gosh – it’s like eating a savory candy right in your meal. Absolutely wonderful. 

rosé coq au vin recipe

Even after marinating the chicken, the dish will still take a little over an hour or so to come together. I promise this time is worth it. It’s a meal that I enjoy making – one that brings me back to why I love cooking so much. Usually my days, weeks and months are always so go-go-go, but 2020 changed that. Of course, I still find myself rushing through cooking mostly for the reason that I’m cooking SO much (like every meal, for everyone!) but not this one. 

This is one of those meals that you want to savor making. Every step builds upon each layer of flavor. Each step is important and not one want you want overlook. And those steps make the chicken fall-apart tender, the sauce rich and silky and the vegetables melt in your mouth.

rosé coq au vin recipe

I beg of you: don’t forget the bread! Slices of toasted sourdough are essential here for dipping. Of course, you can make some potatoes or rice or something else if you feel the meal needs more substance. But it’s an indulgent meal, and one that I find is complemented perfectly by golden, buttery sourdough. The toast adds a crunch to each bite and of course – is more than perfectly for dipping and soaking up the remaining sauce. 

rosé coq au vin recipe

Heaven on earth!

rosé coq au vin recipe

Rosé Coq Au Vin

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Rosé Coq Au Vin

This rosé coq au vin is a modern twist on the classic dish made with red wine. Instead, we use light rosé for a rich, delicious base.
Course Main Course
Cuisine American
Prep Time 2 hours
Cook Time 1 hour 30 minutes
Total Time 3 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 pounds bone-in chicken thighs and legs
  • kosher salt and pepper
  • 3 cups rosé wine
  • 1 cup chicken stock
  • 4 sprigs fresh thyme
  • 4 ounces diced pancetta
  • 2 tablespoons butter
  • 1 large sweet onion, diced
  • 4 garlic cloves, minced
  • 2 large carrots, cut into 1-inch rounds
  • 12 ounces cremini mushrooms
  • 1 teaspoon tomato paste
  • 1 tablespoon all-purpose flour
  • 2 tablespoons brandy
  • 12 ounces pearl onions, peeled
  • 2 tablespoons unsalted butter
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 1 loaf of sourdough bread, sliced (or 6 to 8 slices)
  • 3 tablespoons chopped fresh parsley

Instructions

  • Season the chicken all over generously with salt and pepper. Place the chicken in a large bowl. Cover it with the wine and chicken stock. Add the fresh thyme into the bowl. Cover and refrigerate. Marinate for at least 2 hours, or overnight.
  • When you’re ready to make the dish, heat the pancetta in a large pot or dutch oven over medium heat. Cook until crispy and the fat is rendered, about 10 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel to drain excess grease.
  • Remove the chicken from the wine (keep the wine marinade!) and pat the chicken completely dry. Add the chicken to the same pot with the fat from the pancetta and sear on all sides. You may need to do this in batches! Sear for about 3 to 4 minutes total, just until all sides are deeply golden. Remove the chicken and place it on a plate.
  • With the heat over medium-low, add the 2 tablespoons of butter. Stir in the onions, carrots and garlic with a pinch of salt and pepper. Cook until softened, about 5 minutes. Stir in the mushrooms. Cook until those soften, another 5 to 6 minutes. Stir in the tomato paste and cook for 2 minutes. Stir in the flour and cook for 2 minutes more.
  • Deglaze the pan with the brandy, adding it and stirring, cooking for 1 to 2 minutes. Stir in the remaining wine marinade from the chicken. Bring the mixture to a boil. Cook, stirring often, until the mixture reduces by half, about 10 to 12 minutes.
  • Add the chicken and the pancetta back to the pot. Reduce the heat to low, just so it’s barely simmering. Cover the pot and cook for 45 to 60 minutes, turning the chicken halfway through. Taste and season with more salt and pepper if necessary.
  • When the dish is almost finished, heat the 1 tablespoon of butter in a skillet. Once melted, stir in the pearl onions with the sugar and salt. Cook, stirring often, until the onions are caramelly, about 10 minutes. Remove the onions from the skillet and add them to the pot with the chicken.
  • In the same skillet where you cooked the onions, add the sourdough slices and toast them. If needed, you can add in another tablespoon or so of butter - or just butter the bread and toast it until golden.
  • Sprinkle the chicken dish with the chopped parsley. Serve the chicken with the sauce and vegetables, along with the bread for dipping.

Notes

adapted from ny times

This is last meal worthy.

The post Rosé Coq Au Vin. appeared first on How Sweet Eats.

Turkey Wild Rice Soup

Turkey Wild Rice Soup
This super simple turkey wild rice soup will totally transform your turkey leftovers. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come!
READ: Turkey Wild Rice Soup

Turkey Wild Rice Soup

This super simple turkey wild rice soup will totally transform your turkey leftovers. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come!

READ: Turkey Wild Rice Soup