Go Back
Print

Creamy Baked Oyster Mushrooms with Pork Chops or Chicken

Sit up a little taller and use the good dishes! This is a Gluten Free, rich and creamy dinner worthy of company.

We serve this upscaled comfort food with Elsie’s Potatoes or with Roasted/Grilled Tarragon Potatoes.

There are only 4 Carbs counted for the mushrooms, low CHO, until the addition of the potatoes.

Course Main Course
Cuisine European, North American
Keyword Chicken Breasts, Cream, Dijon Mustard, Oyster Mushrooms, Pork chops

Ingredients

  • 2 pork chops or 2 large chicken breasts/pieces 0 CHO
  • Salt and pepper 0 CHO
  • ½ TBSP (8 gr) butter 0 CHO
  • ½ TBSP olive oil 0 CHO
  • 100 gr. Oyster Mushrooms. trimmed 4 CHO
  • ¾ cup cream 0 CHO
  • ½ TBSP Dijon 0 CHO
  • ½ cup chicken stock 0 CHO
  • 1 TBSP parsley 0 CHO

TOTAL CHO 4 CHO

Instructions

  1. Store mushrooms in a paper bag in the fridge. Dark spots usually mean they have soaked up moisture and are starting to go bad.
  2. Pre heat oven to 275.
  3. Bring pork chops/chicken to room temperature before cooking them.
  4. Season with salt and pepper.
  5. Clean the mushrooms by brushing off any dirt, but do not soak them in water. Trim root and roughly chop into large pieces.
  6. Heat butter and olive oil in a skillet large enough for the breasts or chops.
  7. Sear the pork chops/chicken in oven proof skillet. Remove chops to a plate and cover.
  8. Add mushrooms and brown for 2 – 3 minutes.
  9. Add cream, stock, and mustard to skillet. Mix to incorporate and return chops/chicken to skillet.
  10. Cover skillet with lid. (Or transfer everything to a covered oven proof dish).

  11. Bake in oven for 2 hours.

  12. Cream should thicken to gravy like consistency and breast/chops will be tender.

  13. Garnish with parsley and serve with rice or potatoes and vegetables of choice.