1 1/2 cups heavy cream                                          1/2 cup chicken broth
1 tblsp cream sherry                                                2 cloves fresh garlic sliced      
4 or 5 strips bacon                                                  1/2 med. onion minced
1 lb. chicken breast cut into cubes                           1/2 lb fresh mushrooms or 3/4 oz. 
                                                                                2 or 3 tblsp cornstarch

You can use any mushrooms in this recipe, fresh or dried. Oyster mushrooms have a mild flavor and Shiitake, Porcini or Portobello have a bolder flavor.
     If you are using dried mushrooms put them in a bowl and soak them in 2 cups hot tap water. Meanwhile fry bacon in a medium sauce pan, until bacon is well done. Remove bacon and sauté onion and garlic in the bacon dripping until onion is golden brown on edges. Put in chicken and sauté until chicken is 1/2 cooked. If there any dripping left after this, drain it off.  Season with salt and pepper, then add the broth, sherry, cream and mushrooms. (If you are using dried mushrooms drain them, (save the
water), rinse, chop to size and add to the pot. If you are using fresh just slice them and add to the pot.) Bring the mixture to almost boil then reduce heat and simmer for about 10 min. stirring occasionally. Thicken the mixture with cornstarch mixed in 1/2 cup water. (If you used dried mushrooms, use the water you saved from soaking the mushrooms.) Serve over cooked pasta or rice. Crumble the bacon and sprinkle a little over the top and garnish with fresh parsley. Serves 4

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