Here are a couple of recipes that were printed in the "Inky Captions" (Tacoma Mushroom Society).
Chicken Breast With Oyster Mushrooms
4 single chicken breast skinned and boned
Heat butter and oil in large skillet and saute chicken over low heat for about three minutes on each side. Add mushrooms and cover, simmer for ten minutes. Add the cream and simmer uncovered ten more minutes, over low heat. Transfer chicken to a serving dish and keep warm.
Add the wine to skillet and bring to a boil, cooking until it becomes creamy. Pour sauce over chicken. Garnish with a sprig of cilantro and serve.
Serves 4.
Chicken Breast with Shiitakes
4 single chicken breast, skinned and boned
While chicken is cooking, pour water into medium saucepan. Add garlic, ginger, soy sauce and the mushrooms. Simmer uncovered about 15 minutes. Adjust the taste, if too salty add more water, if not add more soy sauce.
Place three mushroom caps over each breast on individual plates and spoon sauce over each serving.
Serves 4.
Salt & Pepper to taste
3 Tbsp. flour
2 Tbsp. butter
2 Tbsp. olive oil
1/2 lb oyster mushrooms sliced
1 cup cream
1/4 cup dry white wine
Pound chicken breast between wax paper until slightly flattened. Salt and pepper to taste. Roll in flour until lightly coated, shaking off excess.
2 Tbsp. lemon juice
1 1/2 cups water
5 cloves garlic, minced
1/2 inch slice fresh ginger, peeled and minced
1/2 cup soy sauce
12 dried shiitakes, stemmed and rinsed
Rub chicken breast with lemon juice. Arrange in a baking dish and bake for 15 to 20 minutes in 400 degree oven or until breast are browned and juicy. Turn chicken occasionally while cooking.
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