The Fungal Jungal; Mushroom & Fungi Identification and Information

2 Cups Suillus Cavipes sliced
1-1/2 Cups Chardonny
1/4 Cup Chopped Onions
1 clove garlic chopped or pressed
2 Cups chicken stock
1/4 Cup milk
1 Tbs cornstartch
1 Tbs White wine
1 Tsp Beaver Sweet Hot Mustard
2 Tbs Sour Cream
4 Boned Chicken Breasts
Salt & Pepper to taste
4 Cups Salad Greens Clean mushrooms - slice and marinate in 1/2 C Chardonnay Wine - then add onions and garlic -marinate 2-3 hrs.

In a small sauace pan simmer wine & mushrooms til it reduces to about 3 Tbs liquid - then add chicken stock and simmer til reduced to 1-l/4 Cups liquid.
Then add 1/4 Cup milk that has 1 Tsp mustard, 1 Tbs. Wine and 1 Tbs cornstartch in it. Simmer til thickens
Just before serving add 2 Tbs Sour Cream - salt & pepper to taste. CHICKEN: In skillet pour 1 Cup wine - bring to boil - add chicken breasts - cover and reduce heat to low and cook about 10 min - turn chicken over once.
Remove breasts and place on lettuce greens & cover with mushroom sauce Brown the slivered almonds and sprinkle a few over the top----enjoy!

Please send questions and comments about the Fungal Jungal to Larry: fungus@fungaljungal.org