Components
Hen supremes, 4
Butter, 100 g
Oil, needed quantity
Milk cream, 200 g
Mushrooms, 100 g
Dried pine mushrooms, 50 g
Gargoyles, 100 g
White wine, ½ glass
Finely chopped inexperienced onions, 4
Salt and pepper to style
Preparation
– Soak the pine mushrooms in a cup of white wine.
– Lower the mushrooms and oyster mushrooms into thick slices.
– Take away the pores and skin and fats from the rooster supremes.
– Open the rooster supremes within the center, permitting them to stay united within the middle, in order to acquire a bigger and finer supreme.
– Season the rooster supremes with salt and pepper and brown them slowly with the oil and half of the butter.
– In the identical pan, with out cleansing, add the opposite half of butter and sauté the inexperienced onion.
– Drain the pine mushrooms and lower into small items (reserve the soaking water)
– Add the oyster mushrooms and mushrooms to the pan, sauté briefly
– Add the dried mushrooms, the white wine and the mushroom soaking wine, discarding the underside during which impurities will certainly have remained.
– After a couple of minutes, add the heavy cream and prepare dinner over low warmth till the mushroom sauce reduces and thickens.
– Serve the rooster supremes bathed with the mushroom sauce.
