IB Food Plc, the chef ingredients company | Cocktail of Wild Mushrooms II



6 Wild Mushrooms including chanterelles, ceps, honey fungus, pholiota mutbalis, sanguinelli and pineroli all cooked in oil and herbs making this medley ideal for all types of recipe preparation. The following recipes are easy and ideal for any menu not to mention tantalising and light which is extremely popular for the summer.

Wrapped Chicken with Wild Mushrooms Ingredients for 4 portions: - 100g Cocktail of 6 Wild Mushrooms - 225g Butter - 2 Shallots Finely Chopped - 8 Large Leaves Savoy Cabbage - 8 Slices Pancetta (bacon) - 20g Truffle Paste - 300ml Chicken Stock - 1 Glass White Wine - 4 Chicken Breasts - Salt & Pepper To Taste Preheat oven to a high heat. Generously butter a roasting dish. Blanch the cabbage leaves, strain and spread out for use, on buttered silver foil squares. Place 2 slices of pancetta slightly overlapping to cover the green leaves, spread the truffle paste on each then add a knob of butter in the middle and place the chicken on top. Salt and pepper to taste. Carefully fold the greens over the chicken to wrap and roll the foil around to hold. Place in the oven and bake for approximately 20 minutes. Pan fry the shallots until golden in a little butter, add the stock, white wine and the cocktail of wild mushrooms. Boil and reduce down to make the sauce. Add a little cream if you so desire. Remove the chicken breasts from the oven, slice diagonally. Pour a little of the wild mushroom sauce on a plate and place the chicken on top. Serve at once.	John Dory with Wild Mushrooms Ingredients for 4 portions: - 400g Cocktail of 6 Wild Mushrooms - 8 John Dory Fillets (approx.225g for 2) - 1/2 Lemon Juice - 85g Butter - 1 Garlic Clove Chopped - Flat Leaf Parsley Chopped - 28g Pine Nuts Slightly Toasted - 4 Tbs Flour - 40ml Tornatore Extra Virgin Olive Oil - 5g Pinch of Fish Fumet - Salt & Pepper To Taste Season the flour and coat the fillets of John Dory (St. Pierre fish) lightly. Mix the extra virgin olive oil with pinch of fish fumet and some freshly ground black pepper. Brush some of the oil on a baking tin and place the fillets on top, brush the fillets and place under a grill. Carefully remove after a few minutes and turn the fillets over delicately, brush with more oil and place under a grill again to finish cooking and make a crispy brown skin. Meanwhile saute’ the mushrooms in the garlic, butter, chopped parsley, lemon juice, salt and pepper. Place 2 of the fillets on a plate, pour a little of the wild mushrooms on top and sprinkle some pine nuts. Serve at once.