Robust, earthy Mousseron Mushrooms taste a bit like umami rich Porcini Mushrooms. Mousseron Mushrooms hold their shape well and maintain a little chew.

Prep time: 10 min

Cook time: 50 min

Total time: 60 min

Chicken Smothered in Mousseron Mushrooms
Copyright Recipe © 2015 Woodland Foods


Makes 8 servings

  • 5 Ounces Dried Mousseron Mushrooms

  • 3 Tablespoons Unsalted Butter, divided

  • 2 Tablespoons Olive Oil, divided

  • 1/2 Teaspoon Kosher Sea Salt Flakes

  • 1/4 Teaspoon Ground Black Peppercorns Dustless

  • 3 Pounds Cut-Up Chicken (Bones And Skin Included)

  • 1 Tablespoon Shallots, minced

  • 1/4 Teaspoon Fresh Thyme, minced

  • 1/2 Cup Dry White Wine

  • 1/2 Cup Chicken Stock

  • 1/4 Cup Heavy Cream

  • 2 Tablespoons Fresh Parsley, chopped


  1. Preheat oven to 375°F.

  2. Rinse mushrooms under cold running tap water to remove any debris. Place mushrooms in bowl, and cover with boiling water. Let soak 20 minutes. Drain and rinse well. Slice and set aside.

  3. Heat large oven-safe skillet over medium-high heat, and add 2 tablespoons butter and 1 tablespoon olive oil. Season chicken with salt and black pepper. Add chicken pieces to pan, and brown for 2 to 3 minutes per side.

  4. Transfer pan to oven and bake for 20 minutes. Chicken should be cooked through.

  5. Meanwhile, heat skillet over medium-high heat. Add 1 tablespoon butter and 1 tablespoon olive oil. When hot, add shallots and cook until softened, about 2 minutes. Add sliced mushrooms and thyme and cook, stirring occasionally, until lightly browned, about 7 minutes.

  6. Deglaze pan with wine, and cook until reduced by half. Add chicken stock, and again reduce by half. Add heavy cream, and continue cooking until desired consistency is reached. Stir in parsley. Keep warm until chicken is done.

  7. When chicken is done, transfer to serving platter, and spoon sauce over.