Fungi Perfecti®: mushroom recipes

Jack Czarnecki's Chicken with Oyster Mushrooms**
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.
Reprinted with permission from Joe's Book of Mushroom Cookery** by Jack Czarnecki. Although this book is currently out of print, Mr. Czarnecki's newest books, A Cook's Book of Mushrooms and The Portobello Cookbook, are available from Fungi Perfecti. See the Books Section of this Page for more information.
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