I love it for slicing strawberries! It can power through a quart of strawberries in minutes for yummy strawberry shortcake. In fact paired with the Core and More to remove the strawberry stems, and it’s even faster! But in the wintertime, I still get plenty of use of it slicing mushrooms.
I was never a huge fan of mushrooms until I started cooking with fresh mushrooms, especially portabello mushrooms.
This is one of my favorite mushroom recipes:
Balsamic Chicken and Mushrooms
- 2 Tbs olive oil
- ¼ C balsamic vinegar
- 1 Tbs Dijon mustard
- 1 Tbs minced garlic
- 3 boneless chicken breasts, cut into 1 inch cubes
- 8 oz mushrooms freshly sliced
- ½ C chicken broth
- ¼ tsp dried thyme
- (Prepared rice, enough for family)
Mix vinegar, mustard, & garlic. Coat chicken with mixture. (Let marinade if you have time.) In a large sauce pan, sauté chicken in olive oil over med heat until done. Remove chicken; keep warm. Sauté mushrooms in same pan for 2 min. Add broth & thyme, scraping bottom of pan; cook mushrooms until browned. Place chicken on steamed rice. Pour mushroom sauce over chicken.
The Egg Slicer Plus would make a great stocking stuffer or gift for yourself! And a portion of the proceeds helps with our adoption expenses! Thanks for participating in our online Pampered Chef Party!