Roast Chicken With Dry Mushroom Crust @ Bistro Daisy
Chicken and mushrooms go well together, but it took a fine insight for Tony Schulte to think of this variation. Like most chefs who use wild, exotic mushrooms in their cookery, he bought a lot of them dried. What would happen if he ground them up almost to a flour consistency? He tried it, et voila! A brilliant new variation on roast chicken. Which is a good dish to begin with. They serve it over spinach, roasted fresh mushrooms, and a risotto of cauliflower and parmesan risotto with an aroma of thyme hanging in background. This sort of thing is emblematic of the kind of cooking they do at Bistro Daisy all the time.
