If you don’t like mushrooms, I’m sorry, but I can’t help you. I don’t really know what to do with you. Yes, mushrooms taste like fungus. News break: Mushrooms are fungus. Do you like truffles? Also fungus (or chocolate, but another issue.) You know what’s grosser than mushrooms? Cheese. Cheese is made from fermented milk mixed with cow stomach. (Who came up with that idea anyway?) Yogurt is also made from fermented milk. The hypothesis is some shepherd somewhere put his or her milk in a leather pouch, forgot about it in the sun, then came back and thought “Hmm, I should try this curdle-ly looking, sour smelling, ascerbic tasting stuff.” I really like cheese and yogurt and mushrooms and truffles. All of this to say – if you don’t like mushrooms but are okay with other weird things, you’re odd and you’re missing out on so much in life.
Thus, when Joanne, Mary, Claudia and Val decided to blog through Gourmet’s list of 50 Most Influential Women in Food*, and I asked to join them and the first Influential Woman was Julia Child and the image that sticks in my mind from Julie and Julia is sautéing mushrooms, I wanted to make something with mushrooms. This recipe is simple, has few ingredients and easy techniques and is the rich and handsome uncle of the cream of mushroom soup you never knew you craved.
(Yes, I’m even speaking to you, mushroom haters. This is the cool uncle of mushroom recipes.)
*Gourmet posted their list of the 50 Most Influential Women in Food several weeks ago, and Joanne, Mary Claudia and Val had the brilliant idea to cook their way through the list, hitting up one woman a week. They have very generously agreed to let me join them and this week’s woman is Julia Child, who needs no introduction.
|I was just told this looked like intestines,
but it’s amazing, I promise.
Notes: The recipe is very simple and there’s enough leftover sauce for pasta lunch the next day. The original recipe called for port wine, which I didn’t have, so I used red. This would also be great made with chicken thighs or another poultry – adjust the cooking time accordingly. If you have a stovetop to oven cooking dish, like a cast iron pan, feel free to follow the directions found here – the recipe is the same, the technique is slightly different.
Supremes de Volaille aux Champignons
Adapted from Julia Child
Makes four servings. Allow 30 minutes.
4 boneless, skinless chicken breasts
1 tablespoon lemon juice
6 tablespoons butter
1/2 lb mushrooms
1/4 cup chicken stock
1/4 cup red wine
1 cup heavy cream
Salt to taste
1) Preheat oven to 400. Rub the chicken with the lemon juice and sprinkle with a bit of salt. Place in a baking dish and bake for 15-20 minutes, or until chicken bleeds clear juice when poked. (See step 3 for additional directions.)
2) While the chicken is baking, melt the butter, and sauté the shallots and mushrooms for 7-8 minutes, or until shallots are wilted and mushrooms are just starting to brown.
3) Take two tablespoons of the mushroom juice and butter mixture and spread it on the baking chicken,* then finish baking the chicken.
4) Once the mushrooms have browned and you’ve basted the chicken, add the stock and the wine to the stovetop mushroom mixture and simmer until it has reduced to a syrupy consistency.
5) Add the cream to the stovetop mushroom mixture (check your chicken if you haven’t pulled it out of the oven yet.) Simmer the cream until the whole mixture has thickened slightly.
6) Plate the chicken and spoon some of the sauce over each breast.
* It doesn’t matter at which point you spread the butter mixture on the chicken, as long as it still has a few minutes to brown.