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5 to 6 pounds chicken, cut into pieces
2 tablespoons minced garlic
1 teaspoon salt
1 teaspoon dry mustard
1 onion
3/4 pound shiitake mushrooms (8 to 12 mushrooms)
1/4 cup lime juice
2 tablespoons minced ginger root
1 teaspoon soy sauce
1 teaspoon salt
3/4 cup white wine, approximately
1 cup sour cream
Rinse chicken and cut into serving pieces if necessary. Combine lime juice, ginger, garlic, soy sauce, salt and dry mustard in a measuring cup; add enough dry white wine for ingredients to measure one cup. Stir to mix, then pour over chicken parts in large bowl. Marinate for 1 hour or more, occasionally spooning liquid over chicken and turning pieces.
Place chicken and marinade in shallow baking dish and bake, covered at 350 degrees for one hour. Remove from oven, reset temperature at 400 degrees. Pour juice off chicken and combine it with sour cream. Slice mushroom caps and onions thinly and arrange them over chicken in baking pan. Pour sour cream gravy over all, bake uncovered at 400 degrees for 15 more minutes. Yield: 10 servings.
If you would like additional information on preparing Shiitake mushrooms, contact the Rappahannock Extension office at 675-3619, or write to the Appalachian Mushroom Growers Association, Route 1, Box 30 BYY, Haywood, VA 22722.
If you are interested in learning to grow Shiitake mushrooms, you can contact the Extension Office for information. We have a free publication entitled, “Shiitake Mushrooms Growing in Virginia.”
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