Friday, April 30, 2010
I found black trumpet mushrooms at the market. I have seen many varieties of dried mushrooms including these but never fresh. You can read more about them here. There was quite a variety of specialty mushrooms so I decided to try them along with the fresh shitakes. I googled the black trumpets just to get an idea of what to do with them and just sort of made up the recipe (as I do with most) which means that nothing is exactly the same twice!
Michael Lee West hosts Foodie Friday each week at Designs by Gollum. Stop by and see what everyone else is cooking.
I baked boneless skinless chicken thighs for about an hour at 350. Before baking I seasoned them with salt, pepper and smoked paprika. I then covered them with lemon slices and drizzled a little olive oil over the top.
About 20 minutes before the chicken was done, I started the mushroom sauce. I sautéed a shallot, chopped finely, in olive oil and butter. I then added the mushrooms and cooked them until they were done. Then I added a good splash of dry sherry and let the sauce simmer for about 5 minutes to burn off some of the alcohol. Just before serving I added a smaller splash of brandy.
Steamed asparagus was the vegetable. The sauce was wonderful – slightly woody and sweet with just a hint of the sherry and the brandy. Bon Appetit!
Posted by Carol at Serendipity at 5:13 AM