Savory Mushroom Asiago Chicken Recipe (2024)

FAQs

How do you make Asiago chicken? ›

Whisk together Asiago cheese, mayonnaise, Greek yogurt, wine, oregano, garlic powder, onion powder, and nutmeg in a small bowl. Pour evenly over chicken breasts. Bake, uncovered, in the preheated oven until chicken is no longer pink in the center and the juices run clear, 40 to 50 minutes.

It is a brilliant cheese to bake into bread for a cheesy treat or grate over soft pretzels before baking. We also think it works particularly well with chicken dishes. Try pasta with asiago, chicken and a cream sauce or stuff a chicken breast with slices of Asiago and wrap it in pancetta or prosciutto before cooking.

Make sure you trim off the tough parts, usually where the stem starts to attach to the tree. The outer edges of the mushroom are always the most tender. Wash the mushrooms well. When the water is boiling, add the mushrooms to the pot and boil for 5 minutes.

Chicken of the woods can be incorporated into your favorite mushroom recipes. Try it in a mushroom risotto, throw it into a green bean casserole, or saute it with some butter and garlic as a side dish. Chicken of the woods has a fleshy texture and an almost chickenlike flavor that makes it a great meat substitute.

Asiago Cheese

It's made with cow's milk—either unpasteurized or commercial pasteurized, depending on the brand—which is what gives it that mild flavor.

Also, asiago is generally moister than parmesan or, making it a better cheese for melting.

As Parmesan's sweeter cousin, Asiago is known for its subtlety. Lean into that flavor profile with lighter food pairings like vanilla ice cream or crackers. Include some spiced nuts alongside those crackers on your next cheeseboard to add a burst of strong, oppositional flavor.

Asiago cheese is slightly more buttery, creamy, and nutty than Parmesan, but it also has a more well-pronounced and noticeable bitterness, especially Asiago Stravecchio. On the other hand, Parmesan tends to be sharper and more robust and has well-expressed fruity and savory notes, as well as distinct earthiness.

If you can't find aged Asiago cheese, Pecorino Romano or Parmesan are good substitutes. When subbing for fresh asiago, try sliced Swiss or mild white cheddar cheese.

Some species, especially Laetiporus sulphureus, are commonly known as sulphur shelf, chicken of the woods, the chicken mushroom, or the chicken fungus because it is often described as tasting like and having a texture similar to that of chicken meat.

Do you wash chicken of the woods before cooking? ›

After I remove the mushroom from the tree the next thing I do is remove any pieces that have a ton of dirt on them and rinse them separately before plunging into the whole lot into a sink full of water. This mostly encourages the bugs to come out of the mushroom and does a good general rinse.

Bone-in, skin-on chicken breasts: cook for about 30 minutes (That would mean boiling frozen chicken for about 45 minutes), or until 165 degrees Fahrenheit. Skinless, boneless chicken breast halves: cook 12 to 15 minutes. (That means boiling frozen chicken would take 18 to 22 minutes.)

No need to fret. Simply cut out the dirty, unsalvageable parts, pull out the sticks and grass that's tangled within and soak in water, for at least an hour, to get any potential bugs out. Strain, and you're good to go. To finish your preparation, I recommend steaming the mushrooms for approximately 5 minutes to soften.

Nutritional facts: Chicken of the Woods is a good source of Potassium and Vitamin C. 100g of Chicken of the Woods contains 360 calories, 6g of carbs, 6g of fibre, 21g of protein, 2g of fat, 150mg of potassium, 10% of daily Vitamin C, and 5% of Vitamin A.

Chicken Of The Woods (Laetiporus sulphureus) is an edible polypore mushroom whose sight, at least when fresh, rarely disappoints its spectator.

Asiago is usually made from a mixture of whole and skim milk. They are both heated, then rennet is added (we use microbial rennet at Cello to make our cheeses vegetarian friendly), and the curds are formed. In alignment with traditional Italian Asiago, we also never add lipase, an enzyme often used when making cheese.

Ingredients for ASiago Cheese Sauce

Asiago Cheese – You can't make Asiago sauce without it! 1 wedge will do, =you'll need 4 ounces for this recipe. Heavy Cream – You'll need 3 cups of heavy cream. Fresh Garlic – Usually about 3 cloves, or whatever equals 1 tablespoon of minced garlic.

Weber Roasted Garlic Asiago Seasoning is a savory combination of roasted garlic and asiago cheese that adds delicious flavor and creamy, buttery texture to grilled poultry, pork and vegetables.

Asiago cheese is closest to Parmesan, but this cheese is actually a bit sweeter. It's a semi-hard yet smooth cheese with a slightly nutty flavor. Asiago offers a mild sharpness that doesn't overwhelm, but rather accents a mellow vegetable or meat dish.