Jack Czarnecki's Chicken
with Oyster Mushrooms

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.
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.
BACK NEXT