Chicken escalopes with shaggy ink caps

Chicken escalopes with shaggy ink caps

By
From
Complete Mushroom Book
Serves
4
Photographer
Alastair Hendy

These fungi appeared on my lawn just in time for this book! You shouldn’t use or drink alcohol when cooking or eating them as they may cause a reaction, so I have used a very small amount for flavour. The problem disappears in cooking.

Ingredients

Quantity Ingredient
400g young shaggy ink cap mushrooms
4 boneless chicken breasts, skin removed
plain flour, for dusting
85g butter
4 tablespoons olive oil
75ml medium sherry
4 tablespoons dill leaves
1/2 lemon, juiced
salt, to taste
pepper, to taste

Method

  1. Clean and trim the mushrooms.
  2. Cut the chicken breasts into 4 pieces each, and beat them out between pieces of clingfilm until thin. Dust the pieces with flour and fry on each side in a pan in the hot butter and oil until brown. Remove the chicken and set aside.
  3. In the same pan, fry the mushrooms for a few minutes. Add the sherry and fry for a few minutes to evaporate the alcohol. Add the chicken again, along with any juices that have collected on the plate, and cook for a little longer to let the flavours amalgamate and the chicken finish cooking. Add the dill, some lemon juice and salt and pepper to taste.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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