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Jack Czarnecki's Chicken with Oyster Mushrooms

by Fungi Perfecti

Mushroom Recipes

Reprinted with permission from Joe's Book of Mushroom Cookery by Jack Czarnecki.

1/2 cup heavy cream
1/2 cup chicken stock
1 tbsp cream sherry
1 tsp fresh, crushed garlic
1 tbsp prosciutto
1 tbsp finely chopped onion

12 oz cooked chicken or turkey meat cut from breast into 2 inch strips
1/2 lb Oyster mushrooms sliced into 2 inch strips
2 tbsp cornstarch mixed with 1 cup water
salt & pepper to taste

Combine all of the ingredients except the cornstarch mixture in a heavy skillet. You may also want to save the salting until the dish is slightly heated. Heat until simmering over a medium flame, then continue simmering over a low flame for 5 minutes. Thicken with the cornstarch-and-water mixture, and adjust for salt as necessary. Serve hot.

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