Humidity and fresh air exchange

Hello Friday and hello to everyone reading this post. What a gorgeous day it is, here in Albuquerque, New Mexico. Let me define "gorgeous" for you...overcast clouds, light rainfall and mild temperatures. What a great combination that is is.....especially for an oyster mushroom!  Oyster mushrooms love humidity and fresh air exchange.  Those two aspects, humidity and fresh air exchange, will produce lovely oyster mushroom fruits.  

Over at Desert Moon we control the humidity and control the fresh air exchange flow, so we can bring to the public some wonderful and delicious oyster mushrooms.  My hope now is that people are giving oyster mushrooms a try. Remember, one of the easiest ways to eat oyster mushrooms is to saute them. Saute' them in butter with garlic and thyme.

Here is yet, another recipe to help  you get cooking with oyster mushrooms!  Enjoy!

CHICKEN BREASTS WITH OYSTER MUSHROOMS AND CHAMPAGNE SAUCE

    4 single chicken breasts, skinned and boned
    Salt and pepper to taste
    3 tablespoons flour
    2 tablespoons butter
    2 tablespoons light vegetable oil
    1/2 pound oyster mushrooms, sliced
    1 cup heavy cream or half and half
    1/4 cup cooking champagne vinegar
    Parsley sprigs
 
Directions:
Pound the chicken breasts between 2 pieces of waxed paper until slightly flattened. Salt and pepper the chicken breasts Roll them in the flour and shake off excess. Heat the butter and oil in a large saute pan or skillet and saute the chicken over low heat for about 3 minutes for each side. Add the mushrooms and cover the pan for 10 minutes. Add the cream and simmer for 10 minutes, uncovered, over low heat. Transfer the chicken to a serving dish and keep warm. Add the champagne to the sauce and bring it to a boil, cooking until it becomes creamy. Pour the sauce over the chicken. Garnish with sprigs of parsley and serve.