Mushroom Risotto

Denis Martel — Sun, 18 Apr 2010 14:08:59 +0000

I found a white mushroom risotto recipe on a website a few years ago. I liked it but I did not file it properly and then lost it. One day, I decided to give it a try and develop one of my own. Since I liked the taste of wild mushroom, why not add them to the recipe!

Ingredients:

200 ml chopped shitake mushrooms
200 ml chopped oyster mushrooms
200 ml chopped white mushrooms
30 ml olive oil
500 ml Arborio rice
1 l chicken stock
250 ml cream
Salt and pepper to taste

Method:

Heat oil in a large pot
Sauté mushrooms, stirring occasionally, for about 5 to 7 minutes
Mix in the rice
Add 150 ml chicken stock and mix
When liquid has been absorbed, add another 150 ml to the rice. Repeat until all chicken stock has been absorbed
Add cream to rice
When cream has been absorbed, add salt and pepper and serve immediately

Chicken Breast Wellington

Denis Martel — Sat, 17 Apr 2010 15:03:33 +0000

I created this dish on a Sunday afternoon in early December. We had some leftover uncooked phyllo sheets and did not know what to do with it. I could not find any interesting recipe in my cookbooks (I have about 70 of them). I had read somewhere in the prior month a recipe for beef Wellington. I decided to modify the original concept and use chicken instead.

This is an easy meal to prepare that will certainly impress your guests.

Serve this chicken with a brown sauce to which you may add some Port for the taste!

Ingredients:

3 boneless and skinless chicken breasts, cut in two halves
150 ml Port wine
20 chopped white mushrooms
20 chopped shiitake mushrooms
3 chopped oyster mushrooms
30 ml olive oil
20 ml dried tarragon
10 ml onion salt
Black pepper
50 ml cream (35%)
9 sheets of Phyllo dough (cover with lightly damp tea towel)
100 ml water
100 ml canola oil

Method:

Marinate the chicken and mushrooms in the Port for one hour
Heat the oil in a non-stick frying pan and sauté the chicken breasts three minutes on each side
Keep the chicken warm on a plate
Add the mushrooms, Port, tarragon, onion salt and pepper from the mill and cook, stirring often, until the liquid has evaporated (about 15 minutes)
Blend in the cream and remove from heat
Cut the Phyllo in two
Mix the water and canola oil
On one sheet of Phyllo, brush on oil and water mixture making sure the corners are moist.
Add another sheet on top and repeat the process until you have 3 sheets brushed with the liquid
Place 1/6 of the duxelle (mushrooms) in the centre of the sheets and then place a chicken breast on top
Fold the four corners of the phyllo sheets to close, brushing some liquid on the corner trimming any excess phyllo dough
Place on a baking sheet
Repeat with the other breasts and bake at 350⁰ F until the phyllo turns golden

White Mushrooms – Let's Cook Together

Mushroom Risotto

Chicken Breast Wellington