gluten free by nature — casein, soy and entirely almost sugar free…

This is something I recall my mom making throughout my childhood. It was her mom’s recipe. I’d  somehow forgotten about this little gem of a dish until I came across the recipe in Novembers Cooks Country magazine. I stopped and reflected for a moment – could this recipe be refabbed (yes, I invented that word) gluten and casein free?  I made this a few days ago  and it tasted pretty stick to your ribs, perfect winter fare good. Typically, chicken a la king is served over a piece of french bread. In an effort to make this a more fibrous dish, however, I opted for the bed of brown rice. Mushrooms are in season right now and there are hundreds of varieties. I used a combination of white button and baby bellas. Here’s my adaptation…

1 tblsp ghee (clarified butter)
1/2 yellow onion, minced
1/2 tsp kosher salt
1 8 oz package organic white button mushrooms/baby bella mushrooms, sliced
1/4 cup white wine (nothing you wouldn’t bring to your lips and drink)
1/2 cup organic gluten free chicken broth
1/4 cup light coconut milk or non dairy milk
1 scant tblsp freshly squeezed lemon juice
1 cup shredded or cubed cooked chicken or turkey breast

for the roux:
1 tblsp ghee
1 1/2 tblsp gluten free all purpose flour
1/2 cup non dairy milk

1. Heat the ghee in a large saucepan. Add the onion and kosher salt. Saute about 8-10 minutes, until the onion is translucent. Add the sliced mushrooms and cook about 4 minutes until they are wilted. Add the wine and using a wooden spoon scrape the bottom of the pan, releasing any brown bits. Cook about 3 minutes.  Add the broth, milk and lemon juice. Simmer on low heat while you prepare the roux.

2. In  a separate sauce pan, place the ghee. When it is melted, add the flour and stir using a wire whisk. Stir for 1-2 minutes – never stopping until the flour is cooked. Add the milk and stir continuously another 3-4 minutes until the sauce becomes very thick. Turn off the heat. Transfer the roux into the mushroom mixture. Stir well until well incorporated and the entire mixture becomes thick. Serve over a bed of rice.

Tags: leftover turkey

This entry was posted on Tuesday, December 9th, 2008 at 3pm and is filed under dinner, holiday, main course. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.