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Chanterelles, SV chicken breast, cavolo nero

Jack_Walker_124480

Wild chanterelles cooked in buerre noisette, sous-vide garlic chicken breast (62℃), cavolo nero sauteed so it's nice and crispy - tastes like the seaweed you get from a Chinese restaurant.

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Comments

Angela_Inglis_221466

I am wondering if it is worth wile to make the dish using dried chanterelle? I have no access to fresh ones but have dried ones? thanks Angi

Jack_Walker_124480

I’ve never used dried chanterelles, I’ve been told they don’t survive drying that well but I’m no expert. I wonder how well a rehydrated mushroom would sauté. If I did it again I’d definitely use chicken w/ skin on, maybe a small fondant potato

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