Lemon, Garlic, and Herb Baby Petite Mushrooms

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

You don’t have to drown the mushrooms with butter to have a delicious and flavorful outcome.  All you need is to have the right elements to complement them.

IMG_20140116_164714_020Mushrooms are good for you, but for some strange reasons so many people actually don’t like them.  Not my family.  We love mushrooms;  cooked or not, we eat them.  Mushrooms are great addition in any salad.  They are high in chromium, an important mineral that helps aid with weight loss.  It helps maintain normal blood glucose level.  You can find out the many health benefits of button mushrooms here.

I was glad that I didn’t have the one ingredient I needed to cooked this mushrooms tonight.  Otherwise, I wouldn’t have discovered that thyme is the best substitute.  Thyme has this intoxicating mint scent that I love so much.  I was thinking, if it’s flavorful enough with steak, I am sure it would be great with mushrooms too.  I was right.  It’s actually the best element to complement the mushrooms than parsley.   The thought of  mushrooms, roasted garlic,  onions and thyme sauteed in butter and olive oil seasoned with salt and pepper just makes me drool.   Can you imagine a large serving bowl full of these flavorful baby petite button mushrooms sprinkled with more fresh thyme and lemon zest?  This delicious mushroom recipe made it in my “party food” list.   They’re just too good to pass up.

A very good variation to this recipe to is to combine all ingredients and roast the mushrooms in the oven.  You can also use the elements used in this recipe for chicken and beef.  A very delicious meal for the entire family to enjoy.  I will have to try it some time and will update this post later on.


  • 12 oz. cleaned baby petite button mushrooms or baby Bella mushrooms
  • 1/2 tablespoon fresh thyme, plus more for garnish
  • 5 cloves garlic, finely chopped
  • 1/4 cup chopped onions
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • zest of 1 lemon, divided
  • 1/2 lemon, juiced
  • salt and pepper to taste
  • lemon for garnish

Preparation Methods:

  • Heat a skillet over medium heat and coat with olive oil when hot.  Add the butter.  Swirl the skillet  for the oil and butter to combine.
  • Saute garlic and onions until garlic turns lightly brown and onion are translucent.
  • Add the mushrooms, thyme, and 1/2 of the lemon zest.  Season with salt and pepper.  Stir-fry to combine.  Leave and do not stir until mushrooms turn brown.
  • Add the fresh lemon juice.  Stir-fry until well combined.  Garnish with lemon slices and fresh thyme and lemon zest.  Serve warm.

©annascuisine.wordpress.com (2014)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Chicken Surprise

Oh…my…goodness!  What did I just come up with?  I was so overjoyed with the result of this dish.  I was having a second thought creating what I had in mind. I was afraid it might taste strange when I mixed some flavors together.  Well, I proceeded anyway.  And, I was glad I did.   I mean look at this dish!  Another meal you can be proud of serving to your guests.  And, the best part of it is, it’s really easy to make.



Let me tell you the story.  I was in the kitchen thinking what would happened if I combined lemon, garlic and herbs, lemon juice, black pepper, and barbecue seasoning together . After I sprinkled the chicken with the seasoning, it looked like cow’s food.  It was depressing.  But, when the chicken was cooked…oh…the taste…holy guacamole!  The chicken was succulent and so tasty!  My son kept complimenting how good the chicken was.



Let’s create it together.  Shall we?


*Note:  Depending on the heat of your stove, cooking time may require adjustments.


  • 8 pieces of deboned, skinless , and butterflied chicken thighs
  • juice of 1/2 lemon
  • McCormick Barbecue seasoning
  • Weber Zesty Lemon seasoning
  • McCormick Garlic and herbs seasoning
  • Black pepper
  • 2 tablespoons Olive oil

Line a plate with a piece of paper towel.  Set aside.  Wash chicken thoroughly and place the chicken on the plate with paper towel.  It will help absorb the excess liquid.   Generously, sprinkle both sides of each chicken thighs with the three seasonings.  Set aside.  Heat a skillet with a lid over medium-high heat and coat with oil when hot.  Add the chicken and cook until brown.  Turn over to the other side.  Cover and cook for 5- 6 minutes. *


The chicken will sweat and creates its own sauce.  Remove the lid.  Squeezed the lemon over chicken.  Do not cover.  Let cook until the sauce thickens, turning the chicken over more than once.


Once the sauce thickens, turn heat to low.  Let the sauce caramelized.  Then, coat the chicken with its own sauce by turning it once or twice.


Serve in an elegant serving dish or simply on a plate over rice or couscous or mashed potato with salad or green beans.  Garnish with chopped parsley and lemon slices.  Enjoy!



Saffron Rice

This is the most elegant, tasty rice dish I’ve ever made.  Believe it or not, it’s easy to make.  It’s amazing how a simple dish transformed into a gourmet-looking dish presentable enough to serve to your guests or loved ones, especially on special occasions.

Saffron Rice


  • 3 rice measuring cup of Jasmine rice
  • 3 tbsp. olive oil
  • 4 threads high-quality Saffron
  • 2 tbsp. loose chicken bouillon (1 tbsp. if using chicken broth with sodium instead of water)
  • 3 cloves of garlic, finely chopped
  • ½ of medium onions; minced
  • 3 2/3 C water or chicken broth
  • 3 tbsp. olive oil
  • 3 stalks of Asparagus, sliced diagonally about an inch size.
  • 1 lemon
  • Lemon for garnish (optional)
  • Italian parsley; minced (optional)


  1. Use a 2 1/2 inch deep skillet with a lid and heat over medium heat and add oil when hot.
  2. Add Jasmine rice; stir until all rice is coated with oil.  Leave it for 1 minute or until rice turns light brown and stir.  Repeat until most of the rice turns light brown.
  3. Add garlic and onions and stir frequently at this point until garlic and onions are translucent.
  4. Add water or stock, saffron, and chicken bouillon.  Stir until all ingredients are well combined.
  5. Cover and cook over low heat for 14-18 minutes or until all liquid has been absorbed.
  6. Add the asparagus on top of the rice 7 minutes before end of cooking time.
  7. Do not open or remove the lid after adding the asparagus.
  8. Turn off heat when rice is done and tender.  Let it set for 5 minutes to let the steam continue to cook the asparagus.
  9. Before serving, fluff the rice with a fork.  Cut the lemon in half and squeeze over cooked rice and mix until all lemon juice is well incorporated.
  10. Garnish with chopped Italian parsley and lemon.  Serve warm.

Note:  The liquid and time called for this recipe vary depending on the heat of your stove. Add more water or stock 1/8 cup at a time if needed and let it simmer until all liquid is absorbed and the rice is tender.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.