Can you believe I grew these beautiful mushrooms on my kitchen counter? I did and it only took eight days with the North Spore Spray & Grow Kit.
Ingredients
- 1/2 lb. Chicken Breast, cut into small strips and pounded thin
- 1 Full size pink oyster mushroom cluster
- 2 tbs Shallot, thinly sliced
- 1 pt. Fresh black figs, halved*
- 1/4 c. Balsamic vinegar
- 1 sprig rosemary & a handful of Thyme
- 1 tbs. Butter
- Salt & pepper
- Olive oil for cooking
- Zest from 1/2 lemon
- Chopped parsley or herbs to garnish
Heat a heavy pan over low heat & add a tbs. Olive oil. Pat the chicken dry with paper towels & season lightly with salt & pepper.
Cook the chicken about 2 minutes per side & move to a plate. (You will finish cooking the chicken later).
Tare the mushrooms off the stem & add to the pan used for the chicken. Stir to combine & add a pinch of salt. Continue cooking & tossing the mushrooms to cook on all sides. Add more olive oil as needed, the mushrooms tend to drink up the oil.
Add the shallots & continue cooking “slow & low” for about 15 minutes.
Add 1 tbs. butter, the herbs and the figs to the pan. Stir gently being careful not to break the figs. After 2 minutes when the figs begin to soften, add the balsamic vinegar & 1-2 tbs. water.
Stir & scrape any bits from the bottom of the pan. If needed, add a little more water. Add the chicken back to the pan & turn a fed times to coat each piece with the sauce. Cook a few minutes to combine the flavors & mellow the vinegar.
Serve with zested lemon & fresh herbs.
*If figs are unavailable you can use 3 tbs. fig jam mixed with 3 tbs. broth
