To Taste: Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

On Day 4 of my staycation between jobs, I whipped up an umami-packed dinner for Dre & me. On Day 2, I took an Asia Mart adventure with Sarah in search of fun ingredients for the meal. I try to be somewhat adventurous each time I go to an ethnic market, so I picked up some bunashimeji (aka beech mushrooms), fresh vegetable noodles, & a new jar of hoisin. The beech mushrooms are so tiny and too cute! I filled them out with sliced creminis and enhanced them with the depth of fresh thyme from my Slug City.

Bunashimeji, Cremini, & Fresh Thyme

I begin by sweating shallots with a bit of olive oil in a pan and added the mushrooms & thyme. I tossed them as they sauteed for about 10 min and finished it with white truffle oil. I love truffle. I love the smell. I love the taste. I LOVE TRUFFLE!

Truffled Mushrooms

While my mushrooms cooked, I heated an awesome new grill skillet that Sunshine passed along to me. I marinated some chicken breasts in hoisin, ginger, & soy and seared them for deep grill marks on both sides until cooked through. The noodles took a quick dip in boiling water and were a perfect pillow for a pile of savory truffled mushrooms. This may be one of my favorite dishes I’ve made… and 5 years ago you couldn’t dare get a mushroom near my plate!

UMAMI!

Grilled Hoisin Chicken w. Truffled Mushrooms & Noodles

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One response

  1. This meal looks and sounds fantastic…my taste buds are doing back flips. This one you def will have to make for me!
    PS. I didn’t eat mushrooms, eggplant or asperagus until I was an adult.

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