This weekend we took advantage of a break in the Vancouver fog to go mushroom hunting in Pacific Spirit Park.
We couldn't believe all the varieties of fungi that had popped up everywhere you look. Having a huge park this close to the city is amazing, we felt like we were out in the country. The park was full of hikers, runners, dog walkers and bikers. Our dog Whisky made a ton of friends although she was unimpressed with the mushrooms.
Being around all those mushrooms made us start thinking about what to make for dinner. One of Zach's favorite pastimes is pretending to eat wild mushrooms to freak me out. I am usually pretty convinced they're all poisonous so I wasn't about to grab a few to cook up. Anyways the park prohibits mushroom picking, probably to avoid all those dead hikers confident in their mushroom identification, so we had to do some modern foraging.
We settled on Chanterelle stuffed chicken breasts using wild B.C. Chanterelles. It was a delicious meal accompanied by some roasted acorn squash dusted with Berber spices. Please excuse the quality of the photo - it was taken at very low light with my phone. It tasted far better than it looks below.
Chanterelle Stuffed Chicken Breasts
- 1 tbsp of butter
- 2 small cloves of garlic, minced
- 1 shallot, minced
- 1 cup – 1 ½ cup chopped Chanterelle mushroom, cut into 1/2 inch pieces
- 1 tbsp chopped thyme
- A splash of white wine (optional)
- 2 chicken breasts
In a small saucepan heat butter over medium
heat. Add garlic and shallot and let soften and sweat for a few minutes. Add
mushrooms let soften 5 minutes then add splash of wine, if you have a bottle
open, and thyme. Reduce and let the mushroom mixture cool.
Butterfly each chicken breast and fill with the mushroom filling. Fold the chicken over the filling and secure with metal turkey lacing pins or whatever you have handy.
Bake at 375 degrees for 25 minutes or until chicken is cooked through.