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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.
Other Sheltowee Farm Recipes:
Pakistani-Style Mushrooms in Pita
Shiitake and Brie "Pizzas"
Grilled Shiitake Mushrooms with Soy-sesame Glaze
Asparagus and Shiitake Mushroom Soup
Sheltowee Farm Mushroom Soup
Andrew Weil's Shiitake Teriyaki*
Shiitake Hazelnut Vegetarian Pate*
Jack Czarnecki's Chicken with Oyster Mushrooms**
Shiitake Balsamic Vinaigrette
Shiitake Fettucini
Mushroom Gravy With Noodles
Stuffed Shiitakes
Dave's Mushroom Soup
Tomato Soup with Rosemary and Oyster Mushrooms
Ziti with Chinese Sausage and Oyster Mushrooms
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