Creamy mushroom ramen is hearty, savory, and straight up full of flavor! Packed with protein, it’s the perfect meal to satisfy the whole fam!
We’re focusing on creative ways to use ramen this week… first up we made a classic Ramen Noodle Salad. So good. However, today we adventured a little on the wild side and it turned out AHH-MAZING! You can certainly swap the ramen for regular pasta noodles… but don’t you want to expand your palate? Trust me, this is such a GRAND combo! The sauce all comes together with velvety cream cheese. Are you a fellow fan of this ingredient? If so, make sure to check out my Philly Cheesesteak Tacos, these Salami and Cream Cheese Stuffed Wontons, and my Fully Loaded Mashed Potatoes!
WATCH ME MAKE IT ON THE GRAM!
INGREDIENTS FOR MUSHROOM RAMEN:
I’m definitely going to do a separate post on the mushroom sauce alone. It would taste great over grilled steak, breaded chicken cutlets or even baked potatoes! Hmmm…. wonder if anyone has ever made Salisbury steak & creamy mushroom smothered fries? My imagination is wandering and I’m totally here for it! Stay tuned. Until then, here’s what you’ll need:
CREAMY MUSHROOM SAUCE:
- Unsalted Butter
- Olive Oil
- Sliced Mushrooms
- Sweet Yellow Onion
- Cream Cheese
- Chicken Bone Broth
- White Wine
- Garlic
- Dijon Mustard
- Salt + Pepper
RAMEN + CHICKEN PLATTER:
- Ramen Noodles
- Butter
- Chicken Breasts
- Salt + Pepper
- Creamy Mushroom Sauce (recipe above)
RECOMMENDED GARNISHES:
- Gremolata Breadcrumbs
- Fresh Parsley
- Grated Parmesan Cheese
WHAT IS BROWNED BUTTER CHICKEN?
I’m not sure if this is a “thing”, but I love to let the butter slightly brown with little bits before I sear the chicken chunks. This creates a deep nutty flavor that is absolutely divine. If you’ve got a sweet tooth, try making my Brown Butter Cookie Dough… you’ll love it!
WHAT KIND OF MUSHROOMS TO USE:
I like baby bella, but honestly you can use whatever mushrooms you enjoy most! White mushrooms would work well… or even some sort of variety of wild mushrooms! Yum.
DO YOU HAVE TO USE WHITE WINE?
Long answer short, no. You can absolutely substitute the white wine with additional chicken stock. I personally love the tangy flavor the wine adds as it cooks off. Similar to capers (oh man, I heart me some capers), it gives the dish a little bit of an extra bite.
OTHER RECIPES YOU MIGHT ENJOY:
Chris Coleman’s Chicken Parm with Sausage Stuffed Mushrooms
Sherry Vinegar Chicken with Mushroom Gravy
Deep Dish Detroit Style Pizza (psst: add Mushrooms!)
CHECK OUT ALL RECIPES HERE!
- 2 tbsp. Unsalted Butter
- 1 tsp. Olive Oil
- 6oz Sliced Mushrooms
- ½ Sweet Yellow Onion, diced
- 2 Garlic Cloves, minced
- ¼ White Wine
- ¼ cup Chicken Bone Broth
- 4 oz. Cream Cheese
- ½ tbsp. Dijon Mustard
- Salt + Pepper, to taste
- 3 Packages Ramen Noodles, cooked & drained
- 2 tbsp. Butter
- 1 lb. Chicken Breasts, cut into chunks
- Salt + Pepper, to taste
- Creamy Mushroom Sauce (recipe above)
- Gremolata Breadcrumbs
- Fresh Parsley
- Grated Parmesan Cheese
- MAKE THE MUSHROOM SAUCE: Melt the butter and add a splash of olive oil in a large skillet. Sauté the mushrooms and yellow onion over medium high heat for 5 - 7 minutes, or until the mushrooms start to brown. Then add the garlic and stir until fragrant, about 1 minutes. Deglaze the pan with white wine and chicken broth. Add the cream cheese and Dijon mustard, stirring constantly until incorporated. Season with salt and pepper.
- COOK THE NOODLES: Bring a pot of water to a rapid boil. Cook noodles according to the package directions. Drain in a strainer and leave there until you're ready to enjoy.
- FOR THE BROWN BUTTER CHICKEN: Add butter to a separate large skillet, melt and continue to heat until brown bits form. Once nutty smelling, add the chicken and sear until slightly crispy on the outside and fully cooked in the center. About 10 minutes.
- TO PLATE THE MEAL: Add the ramen noodles to a serving platter, then top with the brown butter chicken and creamy mushroom sauce. Garnish with Gremolata Breadcrumbs, chopped parsley and grated parmesan. Enjoy immediately.
NOTES ON THIS RECIPE:
- Do not use the ramen seasoning packets. Set those aside for a different recipe. I’ll be adding some ideas soon and make sure to update this blog post. 🙂
- If you don’t have cream cheese on hand, I’m guessing you could substitute with heavy cream + a slurry of cornstarch to thicken. I haven’t tried it yet, but I’m sure I will in the future!
- What are Gremolata breadcrumbs? Basically, you melt a dab of butter in a pan and toast together panko bread crumbs with grated parmesan cheese. Boom… all done! We sprinkle it on this dish, pasta, lasagna… and I’ll never deny it on a Grinder Sandwich for extra oomph!
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