Once upon a time, Robaire's graced La Brea Boulevard as the doyen of French cuisine in Los Angeles. Robaire's is now gone (try Taix), but this eponymous mushshroom delight remains - a recipe that originated at Robaire's.
INGREDIENTS
1 whole chicken breast
24 medium sized white or Crimini mushrooms
1/2 lemon, juiced
2 tb butter or margarine
1 garlic clove, crushed
1 tsp chopped parsley
salt & pepper to taste
1 egg yolk, lightly beaten
fine dry bread crumbs
PREPARATION
- Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely.
- Rinse and dry mushrooms. Remove, finely chop and reserve stems.
- Sprinkle mushroom caps with lemon juice.
- Melt butter and add stems and garlic and cook 10 minutes, stirring now and then.
- Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper.
- Add chicken and egg yolk and mix. Spoon into mushroom cavities.
- Arrange on lightly greased baking sheet and sprinkle with bread crumbs.
- Bake at 350 F 15 to 20 minutes.
- Serve hot.
