Today I cooked Buttered garlic mushroom and chicken. I always try to cook just enough of our food and not serve too much that will just end up a waste. I mean, have you ever kept leftover food in the refrigerator then forget about it? Then when you do remember you have it, it’s no longer good and you have to throw it away.
But I don’t always measure my food well. Blame it on my Math skills, haha! So today I found a few pieces of chicken in the freezer that I just didn’t know what to do with. I’m talking about a few meat left, lots of bones. In short, they’re not good enough for Tinola or Adobo dishes. But I didn’t want to just throw them away. I mean, there are some meat left. Sayang!
I checked the shelves and found a can of Jolly Straw Mushrooms! Awesome! There’s still some butter left from the cookies we baked a few weeks ago so I made this…tadaaaaa!
I was actually looking for button mushrooms, but the straw mushrooms turned out great too. I came across a buttered mushroom recipe earlier but I forgot how that was. So anyway, I just went by ear on this one and it turned out quite good for my taste.
Buttered Garlic Mushroom & Chicken
Ingredients:
Chopped chicken (leftover baked or fried chicken; if raw, boil first)
1 Can of Jolly Straw Mushrooms
Sliced Garlic
1 Stick of Butter (1/2 cup)
Salt & Pepper (to taste)
How to cook:
1. Heat pan in low heat, melt butter.
2. Add your garlic while the butter is melting. Continuously stir around the pan.
3. After a few minutes, add the straw mushrooms. Stir.
4. Add the chicken and add a dash of salt and pepper. Let it simmer, turning the chicken as needed for the butter to evenly coat the chicken and mushrooms as it cooks.
5. Serve!
If you love mushrooms as much as I do, you will love this. So here you go…enjoy your mushrooms!
May Palacpac, Storyteller 
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