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by Bob Hosh

(This dish was demonstrated and cooked in quantity at the February 2008 NJMA Mycophagy meeting.)

  • 16 ouces Cremini mushrooms, wiped clean and quartered
  • 1 ounce dried Boletus edulis mushrroms, reconstituted in boiling water, drained and minced
  • 2 ounces double-smoked bacon, cute into small cubes
  • 2 lbs. red skinned potatoes, boiled in their jackets, peeled and diced
  • 1/3 cup bell pepper, diced
  • 1/4 cup minced onion
  • 1/4 cup canola oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 1 tablespoon fresh parsley, minced
  • 1 chicken breast poached and diced
  • Salt and pepper to taste
In a large, heavy, skillet cook the double smoked bacon in 1 tablespoon canola oil until just crisp; remove bacon with a slotted spoon to paper towels to drain. Add the additional 2 tablespoons of oil to the skillet and the quartered mushrooms as well as the minced Boletus edulis. Saute for 3 to 4 minutes; add the onion and bell pepper and saute another minute. Add the diced chicken breast, the reserved diced double smoked bacon and the boiled diced potatoes and cook stirring frequently over medium heat until the ingredients start to brown slightly. Add the herbs, salt and pepper and miix well.
This dish prepared with fresh chanterelles alone is a stand out.
Serves 4-6