Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, mushroom and chicken sautéed in whole grain mustard and miso. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso is something which I have loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mushroom and chicken sautéed in whole grain mustard and miso using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:

1. Take 1 fillet Chicken thigh
2. Take 200 grams Your choice of mushrooms (shimeji, King Oyster, maitake, shiitake, etc.)
3. Make ready 1 Japanese leek
4. Make ready 1 tbsp ◆ Whole grain mustard
5. Get 1 tbsp ◆ Miso
6. Make ready 2 tbsp ◆ Sake
7. Make ready 1/2 tsp ◆ Sugar
8. Make ready 1 ◆ Grated garlic
9. Get 1 tbsp Olive oil
10. Make ready 1 Chopped young green scallions (optional)
11. Get 1 Coarsely ground black pepper

Steps to make Mushroom and Chicken Sautéed in Whole Grain Mustard and Miso:

1. Chop the chicken into bite-sized pieces. Combine the ◆ ingredients.
2. Cut the mushrooms into bite-sized pieces and diagonally slice the Japanese leek into 1-cm lengths.
3. Heat olive oil in a frying pan over medium-high heat, then sauté the pieces of chicken skin side down. Turn them over when the skin becomes crisp.
4. When the chicken is evenly browned, add the mushrooms and Japanese leek, and sauté for 2-3 minutes until the mushrooms are tender.
5. Add the mixture of ◆ ingredients, stir up the pan to evenly coat the contents in the pan, then steam-cook on low heat for 4-5 minutes.
6. Remove the lid, and cook out any remaining liquid on high heat. Transfer to a serving dish. Garnish with green onions and coarsely ground black pepper, then it's ready to serve!

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