Chicken and Mushroom Sauté (Raw)
A juicy hot appetizer where diced chicken, fresh mushrooms, colourful peppers and onion meet tomato paste and tomato, blended with their spices. Once cooked, the tenderness of the chicken, the earthy aroma of the mushrooms and the sweetness of the peppers come together in a satisfying sauce. It is sent raw. At home you sauté it in a pan until the mushrooms release their juices, thicken the sauce and serve it hot.
Size Options
Selected size: Small · 500 g
The chicken and mushroom sauté is a satisfying and balanced hot appetizer, prepared by sautéing diced chicken with fresh mushrooms, peppers and onion. In Gaziantep cuisine, hot appetizers come to the table between cold mezes and the main course, and this juicy sauté is one of the fullest warm options on the table.
In its traditional making the onion is first sautéed in oil and diced peppers are added on top. The diced chicken is sautéed until its colour changes, then tomato paste and tomato are added. After the sliced fresh mushrooms, salt and spices go in, everything is cooked until the mushrooms release their juices and soften.
The tenderness of the chicken, the earthy aroma of the mushrooms and the sweetness of the peppers come together in a juicy sauce. Served with rice, bulgur pilaf or fresh bread, it turns into a satisfying main course. With its balance of spices, every bite gives the taste of a true home cooked meal.
At Antepside we cut the chicken, mushrooms and vegetables fresh each day, blend them with their spices and send them raw. At home you simply put it in a pan and sauté until the chicken is cooked and the mushrooms release their juices. That way you prepare a piping hot, wonderfully fresh and juicy sauté in your own kitchen.
Its natural content does not include the major food allergens (gluten, milk, egg, tree nuts). Our products are prepared in the same facility as products containing gluten, milk, egg, tree nuts (Antep pistachio, walnut) and sesame, so cross contamination may occur.
The product arrives raw and blended with its spices. Put it in a pan and sauté over medium heat until the chicken is cooked and the mushrooms release their juices. Lower the heat, thicken the sauce and serve it hot.
You can keep the raw sauté in a sealed container in the refrigerator for a day or two, or longer in the freezer. Not overcrowding the pan while sautéing lets the ingredients brown nicely instead of steaming.
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