1 Photo
In the winter, I like to serve a hot soup as a starter for a dinner party because I can make it at least two to three days ahead (the flavor improves in the refrigerator), leaving more time to prepare the rest of the menu that day. This wild mushroom soup has no cream whatsoever but its creamy texture and rich flavor is unmatched by soups made the traditional way. Bon appétit!
1/2 ounce dried wild mushrooms
1 cup boiling water
About 3 tablespoons unsalted butter
1 tablespoon or more olive oil as needed
2 large shallots, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 large carrot, minced
1 stalk celery, chopped
About 1 teaspoon or more tarragon, to taste
About 1½ cups each of sliced, stemmed shiitake, cremini, oyster and white mushrooms
Sea salt and freshly ground black pepper to taste
1/2 cup dry vermouth
Approximately 6 cups chicken stock
Juice of half a lemon
Truffle oil to taste and float on top
Fresh tarragon for garnish
Soak the dried mushrooms in hot water in a small bowl until soft, about 30 minutes.
Using a slotted spoon, lift out mushrooms and rinse in cold water.
Strain the soaking water through a coffee filter and reserve.
Coat the bottom of a large pot with oil and butter and cook over moderate high heat.
Add shallots, onion and garlic.
Add tarragon, carrot and celery.
Sauté until the vegetables begin to soften and onions are translucent, about 5 minutes.
Wash and slice the fresh and soaked mushrooms.
Add all the mushrooms to the vegetables and season with salt and pepper.
Raise the heat and sauté until they give up their juices, about 5 to 8 minutes.
Add vermouth and cook until the liquid is nearly evaporated.
Stir in reserved mushroom liquid and stock.
Bring to a boil, stirring often.
Reduce the heat and simmer with the lid ajar until the vegetables are tender, about 10 to 15 minutes.
Puree the soup with an immersion blender or food processor.
Return to the pot and bring to a simmer.
Taste and adjust the seasonings.
Add lemon juice a few drops at a time.
Transfer to warm soup bowl.
Drizzle a circle of truffle oil on top
Add a few minced fresh tarragon leaves.
4 boneless, skinless chicken breasts, flattened
1 to 1½ cups plain nonfat yogurt for soaking
4 to 8 slices prosciutto
About 1/3 cup shredded Grana Padana or Jarlsberg cheese
About 16 fresh baby spinach leaves, washed and patted dry
About 1/3 cup brown rice flour or Wondra flour for dusting
Sea salt and freshly ground black pepper to taste
About 1/2 teaspoon dry tarragon (or parsley, basil or thyme)
Canola or olive oil for sautéing
About 1/2 cup dry vermouth or chicken stock
Extra olive oil for drizzling
With the flat side of a meat cleaver or pounder, flatten the chicken breasts.
Cut a pocket in the middle of each breast.
Place chicken in a glass pie plate or bowl.
Cover with yogurt and refrigerate at least 4 hours, up to 24 hours. With paper towels, wipe yogurt off the chicken.
Preheat the oven to 375 degrees.
Meanwhile, trim prosciutto to fit into the chicken pocket.
Mound some cheese on the prosciutto.
Top with 2 to 4 spinach leaves.
Top with another slice of prosciutto and slip the “stuffing” into the pocket.
Firmly press the edges of the chicken together to “seal” the pocket.
Place flour in a shallow bowl.
Season to taste with salt, pepper and tarragon.
Roll the stuffed chicken breast in flour.
Tap off any excess.
Coat the bottom of a skillet with a thin film of canola or olive oil and cook over moderate high heat.
Once hot, place the chicken, skin-side down, in the pan and brown, about 3 to 4 minutes.
Turn and brown the other side, cooking about 3 to 4 minutes.
Transfer the chicken to a baking or serving dish that is large enough to accommodate all the chicken in one layer.
Put the chicken in the oven.
In the skillet, pour off all but a thin film of the oil.
Add vermouth.
Brown until the vermouth flames.
When the flame subsides, deglaze the pan, stirring up the bits on the bottom of the pan.
Taste and adjust the seasonings.
Remove the chicken from the oven.
Pour the sauce over the chicken.
Drizzle with a few drops of olive oil.
Loosely cover the chicken with parchment paper or foil, and bake until the juices run clear, about 10 to 15 minutes.
Pour the pan juices into a small pitcher and pass the sauce at the table.
More Posts from Janeen Sarlin
