50g dried porcini mushrooms
1 onion, finely chopped
2 cloves garlic, crushed
250g mushrooms, thickly sliced
6 chicken breasts, cut into strips
Salt & pepper
Juice of 1/2 lemon
Fresh parsley, finely chopped
First soak the dried mushrooms in 500ml hot water. Cover and leave for half an hour if possible. Remove the soaked mushrooms from the bowl and keep the soaking liquid. Sieve the dark liquid to remove any grit and keep 200ml for the sauce.
Place a heavy based saucepan over a medium heat, add two tbsp olive oil and the chopped onions, sauté until softened before adding the garlic. Stir for a minute or so just to avoid a raw garlic taste before placing the onion and garlic into the bowl with the soaked mushrooms. Place another tbsp of oil in the pan and turn the heat on high. Add the sliced fresh mushrooms and cook, stirring regularly until dark and meaty. Remove from the pan and add to the already cooked ingredients.
Next heat a further two tbsp of oil in the pan before frying the chicken until tender, Pour over the cider and leave to bubble and simmer for eight to ten minutes. Add the already cooked mushroom mixture and stir to combine. Season generously with salt and black pepper, add the lemon juice. Pour over the cream and leave to warm through before ladling into warmed bowls with mashed potato or colcannon.