Maison Le Grand

Shiitake mushrooms have numerous health benefits, but they would not be in this recipe if they  didn’t also have great taste. They bring delicate earthy tones and delicate texture to this casserole. Long lives the “Long life” mushroom!
This recipe serves from 4 to 6
INGREDIENTS

• 1 lb (450g) chicken thighs cooked and sliced (see previous bill for cooking instructions)
• 2 cups (500 ml) dried shiitake mushrooms soaked in hot water
• 1 bunch italian (flat) parsley finely chopped
• 3oz (70g) pitted kalamata olives, halved lengthwise
• 3 to 4 tbs (45-60 ml) Le Grand’s Mild Tapenade
• 2 garlic cloves (crushed)

RECIPE/GUIDELINES

• In the same pan you’ve just used to fry the chicken (medium/low heat) pour the mushrooms and their water (you’ve put the chicken aside)
• After letting the juices evaporate a bit, throw in the garlic, it will be more steamed than fryed
• Add the  rest of the ingredients, they barely need cooking, just a little steam and a little stir… This part of the recipe takes about 15/20 minutes altogether.