A little hopeful walk around the village and woodland, and no obvious new mushrooms are showing up yet.
However, as temperatures start to rise and moisture levels increase, I’m hopeful to see some soon.
To make up for today’s fungi hunt, I whipped up a pub-style Creamy Mushroom Chicken dish—keeping the essence of British home cooking: rich, comforting, and easy to prepare.
I find it rewarding to cook a meal that’s quick, easy, and delicious. It’s the kind of hearty, satisfying dish you’d find in a traditional British pub.
The mushrooms I used are from a local farm shop, where they call them Portobellini mushrooms—which likely refers to Chestnut mushrooms (Agaricus bisporus), the smaller, immature version of Portobello mushrooms.
Here it is ...
Simple Creamy Mushroom and Mustard Chicken
Ingredients:
2 chicken breasts
1 tbsp butter
200g mushrooms, sliced
1 garlic clove, minced
1 tbsp wholegrain mustard
100ml double cream
Salt and black pepper
Method:
Heat the butter in a frying pan over medium heat.
Season the chicken with salt and pepper.
Then cook for 5 minutes on each side until golden brown and cooked through. Remove and set aside.
In the same pan, add the garlic and cook for 1 minute.
Stir in the mushrooms and cook for 3-4 minutes until soft.
Add the double cream, stirring well.
Add the mustard.
Return the chicken to the pan.
Mix well.
Simmer for 2-3 minutes until the sauce thickens.
Garnish with your favourite herb.
Serve on mashed potatoes and peas. It can also be served with rice or crusty bread.
This dish has that classic British pub feel—rich, creamy, and deeply satisfying.
I love how simple yet full of flavour this dish is. The mustard adds a lovely depth, cutting through the richness of the creamy mushroom and chicken.
Have a wonderful day, everyone,
Mariah 😊🍄