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A delicious mushroom dish for any occasion!

It was not so long ago that chicken meat was frowned upon and considered dangerous. Life-threatening. While half-cooked chicken parts used to be considered chic (nouvelle cuisine!), the fear of any poisoning or illness has grown. No poultry meat that is no longer sold without a warning (“Do not mix with other food, wash hands, kitchen knife and cutting board well”). And yet, all fresh meat must be handled and processed with the utmost care. Hygiene is the highest principle. Therefore, poultry can be handled, cooked, roasted and grilled without fear. The only important thing is that the poultry meat should be properly cooked. Traces of blood are not allowed.

Marianne Kaltenbach, the great Swiss cookbook author and chef (without her own restaurant), combines the rather bland poultry meat with dried porcini mushrooms. It’s a smart dish that comes together for two people in roughly the following way, slightly modified: cut (or slice) three hundred grams of turkey or possibly chicken breast into fine slices. A child’s handful of dried mushrooms, that is about fifteen grams – more will not harm the dish – soak in cold water for about a quarter of an hour. Later, rinse the mushrooms in cold water and squeeze by hand. Cut into small pieces and drain well. The smallest can of peeled paradeise

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