The History of the Chef's Uniform

Shimeji and Nameko Mushroom

Oyster Mushrooms

These mushroom are absolutely wonderful when sautéed with grapeseed oil and lightly seasoned with sea salt and freshly grated roasted black peppercorns.

People often ask how do you clean mushrooms, well that is a tricky question it depends on what type of mushrooms it is but the rule of thumb is to lightly brush them and wipe off with a damp cloth, this works for softer variety. mushrooms that have a harder coating need to be brushed and soak in water very briefly to remove any dirt or debris.

For morels mushrooms you need to let dry for 30 mins after soaking on a cloth before cooking with them.

Here is a great Chicken Mushroom dish

1 pound of domestic mushroom

1 pound of shitake mushroom

6 boneless chicken breast 

2 cups of white wine (dry)

1  large white onion julienne slice (2 cups)

1 cup heavy cream

5 T sea salt

6 T black pepper

5 T granulated onion

4 T granulated garlic

1/4 cup and 1/2 cup grapeseed oil

Place chicken breast in bowl with 1/2 cup oil and all the seasoning, mix well until thoroughly covered let set for 15 minutes at least, in a large sautéed pan heat the pan until heated add the 1/4 cup oil to pan then move the oil around the pan until it is all over the pan. take the chicken and brown both sides until lightly brown take out the pan and place on a plate to the side.

add onions to pan then mushrooms to the pan and cook them down until they are dry, add wine to the pan and cook for the wine to incorporate then finish with cream, add chicken and the juices from the chicken and cook until the chicken is thoroughly cooked to 165 degrees internal

enjoy with mashed potatoes and roasted carrots