Marx Foods Mushroom Recipe Challenge: Duxelles Stuffed Chicken Breasts Over Wild Mushroom Risotto

Several weeks ago Marx Foods announced on twitter that they were going to hold a Mushroom Recipe Challenge for Food Bloggers. I responded and soon after that received a box with samples of 5 different types of wild mushrooms that are hand-foraged from the forests of the Pacific Northwest.

I received samples of dried Chanterelle, Porcini, Lobster, Matsutake, and Black Trumpet mushrooms. I decided to use the Chanterelle mushrooms to make duxelles stuffed chicken breast, and the Porcini and Lobster mushrooms to make risotto.

Chanterelle Mushrooms have an earthy and fruity aroma, but can be woody and tough when reconstituted. They work well in the duxelles recipe because they are processed until finely chopped and they take on a creamy consistency.

Porcini Mushrooms are meaty in texture with a nutty and earthy aroma. They provide a satisfying bite in the risotto.

Lobster Mushrooms have that beautiful bright orange exterior. They are very firm in texture, and have a sweet and delicate flavor. They help make the risotto very filling.

Duxelle Stuffed Chicken Breasts with Sherry Gravy

Duxelles is typically made from fresh mushrooms along with shallots, butter, cream and herbs. Dry mushrooms are great to use in this because it really reduces cooking time and the concentrated flavor and aroma of the dry mushrooms produces an even deeper flavor. The duxelles paste is perfect as a stuffing for chicken breasts.

Duxelles Paste

Ingredients:
½ ounce dry Chanterelle mushrooms
1 cup boiling water
2 tablespoons butter
1 large shallot, sliced
3 tablespoons sherry or white wine plus 2 tablespoons for sauce
3 tablespoons heavy cream
2 tablespoons chopped parsley
Salt and pepper
2 boneless chicken breasts
2 teaspoons whole grain mustard
1 tablespoon flour

Make the Duxelles:
1. Soak mushrooms in boiling water for 20 minutes. Drain and reserve liquid.
2. Rinse mushrooms under running water to remove any grittiness.
3. In a medium skillet, add butter, shallots, and mushrooms. Cook until shallots are soft. Add the sherry, heavy cream, and parsley. Cook until the liquids have thickened and the mixture has a creamy consistency. Season with salt and pepper.
4. Transfer mixture to a food processor and process for 2 minutes, until finely chopped. Let mixture cool.

Prepare Chicken Breasts:
1. Pre-heat oven to 400°F.
2. Cut a deep pocket in each chicken breast trying to slice in the middle of the chicken breast so that each section is about the same thickness. Season the inside of the pockets with salt and pepper. Spread 1 teaspoon mustard in the pocket, and stuff with 2 tablespoons of the duxelle mixture. Brush the skin of the chicken breasts with olive oil, and sprinkle with salt and pepper.
3. Place the chicken breasts in an oven safe skillet and roast for 30-35 minutes. Once the chicken breasts are done, remove from the pan and set aside to cool before slicing.
4. Place the skillet with the chicken juices on the stove top. Dissolve 1 tablespoon flour in 2 tablespoons sherry or white wine and add to the chicken juices. Add about ½ cup of the reserved mushroom water. Bring to a boil and cook until the mixture thickens. Strain the gravy into a container. Slice the chicken breasts and sauce with gravy.

Wild Mushroom and Artichoke Risotto

Mushroom risotto is one of my favorite things to make, and I had never made it with dry mushrooms. The added bonus is that the soaking liquid from the mushrooms becomes part of the broth that you use to cook the rice. The risotto gets a rich woodsy flavor from the broth, and the mushrooms are meaty and toothsome. You could serve the risotto by itself since it is very satisfying.

Ingredients:
2 ounces dry mushrooms ( I used half Porcini and half Lobster mushrooms)
2 cups water
1 cup chicken stock or vegetable stock
3 tablespoons butter
1 small onion, finely chopped
1 cup risotto rice
½ cup white wine
8 ounces frozen artichokes, thawed
Zest from 1 lemon
1 tablespoon lemon juice
1 tablespoon butter
2 ounces parmesan cheese, grated
Salt and pepper

1. Soak mushrooms in boiling water for 20 minutes. Drain and reserve liquid.
2. Rinse mushrooms under water to remove any grittiness. Chop into bite sized pieces.
3. Add the reserved liquid into a small saucepan, and add the chicken stock. Bring to a simmer.
4. In a medium saucepan over medium-high heat, add the butter, onions, and mushrooms. Cook until onions are soft. Add rice and cook for another 2 minutes. Add wine, and cook until rice has absorbed it. Add a ladleful of the simmering mushroom/chicken stock liquid and stir occasionally. Keep adding broth and stirring until the rice is cooked but still firm, about 20-25 minutes.
5. Add the artichokes, lemon zest, lemon juice, butter, and parmesan. Stir well. Taste and add salt and pepper as necessary. Serve immediately.