GROWING GOURMET - Anto2ni.it

MUSHROOM RECIPES 433
Jack Czarnecki's Shiitake in Burgundy Butter Sauce*
1/2 cup chopped onions
1 cup water
1/2 tsp. ground chili powder
1 tsp. lemon juice
1/4 cup red wine
1 tsp. sugar
1 lb. fresh Shiitalce caps
3 tblsp. melted butter
1/2 tsp. ground coriander
1 tsp. fresh, crushed garlic
1/4 tsp. ground black pepper
1 tsp. salt
1 tblsp. soy sauce
1 1/2 tblsp. cornstarch
w/1/3 cup water
In a skillet, saute the onions in the butter until transparent, then add water. Add the other ingredients,
except the mushrooms and cornstarch, and stir for 1 minute. Add the mushrooms, and turn the
heat to low. Cover the skillet with a tight-fitting lid, and let simmer for 30 minutes. Thicken the mixture
with the cornstarch-and-water mixture, and serve alone or over rice. According to Jack, the sauce
actually enhances the flavor of the Shiitake. Makes 4 servings.
Jack Czarnecki's Chicken with Oyster Mushrooms*
1 1/2 cups heavy cream 1/2 cup chicken stock
1 tblsp. cream sherry 1 tsp. fresh, crushed garlic
1 tblsp. prosciutto 1 tbsp. onion, chopped finely
12 ounces cooked chicken or turkey meat 1/2 lb. oyster mushrooms sliced into 2 in.
from breast cut into 2 inch strips strips
2 tblsp. cornstarch mixed with 1/3 cup water. salt & pepper to taste
Combine all 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.
* Gratefully reprinted, with permission of the author, from Joe's Book of Mushroom Cookery,
1988 AtheneumlMacmillafl Publishing Co., New York, N.Y.
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