Sarah Brown
Dill and mushrooms are a match made in heaven. Dill is commonly used in Romanian cooking and is often paired with mushrooms and stuffed into savoury crepes. Dill and mint add tremendous flavour to mushrooms, and the combination can be used as a filling for pita bread with falafel, in a sandwich, or as a dip. Mushrooms with dill are also served as an appetizer or side dish. Chicken and mushrooms in a creamy dill sauce is another popular dish that combines the two ingredients.
| Characteristics | Values |
|---|---|
| Taste | Dill and mushrooms go well together and create a delicious appetizer or side dish. |
| Recipe | To make creamy dill mushrooms, heat oil in a skillet, saute onion and garlic, add mushrooms and stir-fry until soft, add cream and dill, and simmer over low heat. |
| Serving suggestions | Creamy dill mushrooms can be served with garlic toast, crusty bread, or pita bread. They also work as a dip. |
| Variations | Mushrooms with dill can be combined with chicken, peas, or yogurt. |
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What You'll Learn
Creamy dill mushrooms as an appetiser
Creamy dill mushrooms are a delicious appetiser or side dish. The sauce is especially scrumptious when scooped up with crusty bread or garlic toast. The mushrooms can be served as an appetiser before a main meal, such as chicken, red meat, or seafood salad.
To make creamy dill mushrooms, start by heating oil in a large skillet. Saute the onion and garlic until soft, then add the mushrooms and stir-fry until they are soft and golden brown. For the sauce, you can add cream, dill, and mustard and simmer over low heat until the sauce thickens. Do not let the mixture boil. You can also add butter, flour, and broth to the sauce. Season with salt and pepper to taste.
As a mushroom lover, you can use any variety of mushrooms for this dish. Chunky mushrooms such as portabello and oyster work well, as do small button mushrooms. White button mushrooms are a popular choice. Depending on the size of the mushrooms, you can leave smaller ones whole or cut larger ones in half or quarters.
Creamy dill mushrooms are best served immediately as they do not like standing, like most cream-based dishes. You can garnish with extra dill and serve with garlic toast. This dish can also be served as a vegetarian main course with extra mushrooms and vegetables or egg noodles.
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Chicken and mushrooms in creamy dill sauce
Ingredients
For this recipe, you will need the following ingredients:
- Chicken thighs or breast
- Olive oil
- Salt and pepper
- Onion
- Garlic
- Mushrooms
- White wine
- Chicken broth
- Sour cream or yogurt
- Butter
- Flour or cornstarch
- Fresh dill
Cooking the Chicken
To start, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs or breasts generously with salt and pepper. Place the chicken in the skillet and cook for about 5 minutes on each side, until no longer pink. Once cooked, set the chicken aside and keep it warm.
Sautéing the Vegetables
In the same skillet, add onion and garlic to the remaining oil. Cook for about 2 minutes, stirring occasionally, until the onion is soft and translucent. Next, add the mushrooms and continue cooking for 5 to 7 minutes, stirring occasionally, until the mushrooms are softened and golden brown.
Making the Sauce
Pour in the white wine and chicken broth, and bring the mixture to a boil. Add the dill, sour cream or yogurt, and butter, stirring to combine. To thicken the sauce, whisk the flour or cornstarch with a couple of ladles of the broth in a separate bowl until smooth, then pour it into the skillet.
Finishing the Dish
Stir the mixture well and let it simmer for another 5 minutes. Taste and adjust the seasoning with salt and pepper as needed. If desired, garnish with additional chopped dill for extra flavour.
Serving Suggestions
This delicious chicken and mushrooms in creamy dill sauce can be served over mashed potatoes, cooked rice, pasta, or creamy polenta. Alternatively, serve it with fresh crusty bread for dipping into the sauce.
Enjoy your homemade chicken and mushrooms in creamy dill sauce!
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Mushrooms in yoghurt cream with dill
Mushrooms and dill are a delicious combination and are often paired together in creamy sauces. This combination can be used as an appetizer, a side dish, or as a pasta sauce.
Ingredients:
- Butter
- Garlic
- Shallots or onions
- Mushrooms
- Salt
- Pepper
- Yogurt
- Cream
- Fresh dill
- Mint leaves (optional)
Method:
Melt butter in a frying pan over medium-low heat. Add the garlic and shallots or onions and cook until they begin to soften, this should take about 3-4 minutes. Add the mushrooms, salt, and pepper, and stir. The mushrooms will absorb the butter, so resist the urge to add more. If the mushrooms begin to stick, lower the heat and add a tablespoon of water. Cook until the mushrooms are soft, this should take another 3-4 minutes.
Turn off the heat and quickly whisk the yogurt to remove any lumps. Add the cream, salt, garlic, dill, and mint leaves (if using), and mix. Season to taste.
Serving Suggestions:
This dish can be served as a dip, or used as a filling for pita bread with falafel, or in a sandwich. It can also be served with pasta, either as a sauce or tossed with the cooked pasta.
For a lighter version of this sauce, add a squeeze of fresh lemon juice or some lemon zest to balance out the creaminess. For extra flavour, add some white wine, beef or chicken broth, Parmesan cheese, paprika, onion powder, parsley, or horseradish.
This recipe can be adapted to include meat, such as chicken or beef, and is also delicious with ground pork and cherry tomatoes.
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Mushrooms and peas with dill
Dill is a common ingredient in Romanian cooking and is often paired with mushrooms. It is used in a variety of dishes, including savoury crepes, creamy dill mushrooms, and mushrooms and peas with dill.
For a diabetes-friendly version, you can add more mushrooms, reduce the number of peas, and skip the sugar. You can also use frozen peas, snap peas, or snow peas if fresh peas are not available. However, fresh raw peas are recommended as they are sweeter and work well in this dish.
This dish is perfect for late spring or early summer when dill and peas are in season and fresh mushrooms are readily available. It is a tasty and healthy option that can be served with salmon or chicken.
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Romanian savoury crepes with dill, mushrooms and peas
Ingredients
- Flour
- Eggs
- Milk
- Salt
- Oil
- Mushrooms
- Onion
- Peas
- Dill
- Salt and pepper to taste
Method
To make the crepes, start by combining the flour, eggs, milk, and salt in a bowl. Be careful not to overmix the batter. Refrigerate the batter for about an hour. Heat a tablespoon of oil in a large frying pan. Add enough batter to thinly and evenly coat the base of the pan, tilting the pan to move the mixture around.
Leave the crepe to cook for about 30 seconds until golden, then use a spatula to flip it over. Cook for another 30 seconds, then transfer to a plate to cool. Repeat with the remaining batter.
To make the filling, heat some oil in a large frying pan over medium heat and add the onions. Softening the onions, then add the sliced mushrooms. Season with salt and pepper and cook for about 30 minutes until the mixture becomes a coarse paste. Set aside to cool, then pulse in a food processor.
To assemble the crepes, spread a couple of teaspoons of the mushroom filling onto one crepe, then bring the sides to almost meet in the middle and roll up. Repeat with the remaining crepes and filling.
To make the coating, prepare three shallow dishes with eggs, flour, and breadcrumbs. Dip the rolled crepes into each dish and place them in a hot frying pan with a little oil. Fry until golden brown and crispy.
For the peas, heat a cast iron skillet until hot. Layer the peas in a single layer and leave for about 2 minutes without stirring. Add the dill and toss to heat through for another 2 minutes.
Serve the crepes with the peas and dill on the side.
Variations
This recipe can be adapted in several ways. You can add some chicken or protein of your choice to the mushroom filling. You can also replace the breadcrumbs with a garlicky tomato sauce and bake the crepes in the oven. For a vegetarian option, you can fill the crepes with a mixture of seasonal vegetables and dill-infused ricotta cheese.
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Frequently asked questions
Yes, dill goes well with mushrooms and is commonly used in Romanian cooking.
Mushrooms with dill can be used as a filling for pita bread with falafel, or in a sandwich. It can also be served as a dip, or as a side dish. Dill and mushrooms are also used in savoury crepes in Romanian cooking.
Yes, there are recipes for chicken and mushrooms in a creamy dill sauce. This can be served over rice, mashed potatoes, pasta, or polenta.
Mint is a herb that goes well with dill and mushrooms.
Ingredients like onion, garlic, yogurt, cream, butter, and pepper can be added to a dill and mushroom dish.
