"Black Trumpets with Chicken and Ricotta, In Stuffed Manicotti"
By: Chris Matherly
Black Trumpet Chanterelles are one of the most popular wild mushrooms to eat. There are hundreds of great recipes for them. This one is an Italian Dish that I think you will enjoy. If you have any of your own great mushroom recipes that you would like to share with the club online, please email them to me and I would love to give them a try!
Ingredients:
Manicotti Shells
Boneless Skinless Chicken Tenders
Fresh Chopped Parsley
Fresh Chopped Leek or Onion Greens
Minced Garlic
1/2 Pound Fresh Chopped Black Trumpets
Butter
Olive Oil
2- Eggs
One Pint Heavy Whipping Cream
Salt and Pepper
One Medium Container of Ricotta Cheese
One cube of Cream Cheese
Grated Goats Cheese (Optional)
Grated Parmesan Cheese
Grill Chicken Tenders, add salt and pepper to your liking. Cook well.
Boil your manicotti shells until tender but still firm.
Chop Parsley, Leek, Black Trumpets, and add minced garlic and Sautee in Olive Oil about 3-5 minutes on Medium High
Place cream into pan, add 1/2 stick real butter, and 12 ounces of fresh grated Parmesan Cheese. Cook on Medium for 3-5 minutes stirring constantly.
Empty Ricotta and Cream Cheese into a bowl.
Now add the sautéed mixture with the Black Trumpets.
Line the bottom of a baking dish with the cream mixture (Alfredo). Stuff shells fully with Cream Cheese/ Ricotta Cheese/ Mushroom Mixture and place in baking dish. Use remaining Alfredo mixture to cover shells completely.
(Cover with aluminum foil) Bake for about 20 minutes on 400 degrees.
Serve with Garlic Bread, and enjoy! This is a very rich dish, and so flavorful. One of my favorites!