Toscanini Chicken with Oyster Mushrooms and a Mesclun of Cabbage (Serves 4)
A delicious combination of chicken paired with oyster Mushrooms amongst a flavour medley of poatoes, sundried tomatoes and cabbage.
– Recipe submitted by our valued customer, Nathalie Eschbach
- Baby potatoes
- Chicken breast
- Matariki Mushrooms’ Native Oyster Mushrooms
- Butter or oil
- Sesame seeds
- Curry powder
- Salt & pepper
- Sundried tomatoes
- Green cabbage
- Elephant (or regular) garlic
- Fresh parsley & paprika to serve
Steam small potatoes
In a pan cook slices of chicken breast with a little bit of butter. Add seasoning (sesame seeds, curry powder, salt, pepper).
Add sundried tomatoes and the cooked potatoes.
Cover and reduce heat to let all flavours blend together.
In a pot with a little bit of butter add chopped oyster mushrooms, roughly cut green cabbage leaves and crushed elephant garlic.
Add salt and pepper, cover and cook slowly.
Serve both chicken toscanini preparation with the mesclun of cabbage and oyster mushrooms.
Sprinkle with fresh parsley and some paprika.
Bon appétit !
More Oyster Mushroom Recipes
A delicious breakfast recipe that aims to keep the cooking time short using simple ingredients that don’t overwhelm the flavour of the mushrooms.
Delicious mushrooms on toast recipe for a scrumptious and healthy breakfast or snack – great for vegans!
Perfect for a warming lunch or dinner on a wintery day. Serve as an entrée or main, accompanied by fresh bread.