On our honeymoon, my wife and I went to (surprise, surprise) Switzerland! After a long day’s hike in Kandersteg, we happened upon a restaurant with glorious wafting aromas, and we were so hungry that we sat down without first perusing the menu. I wound up ordering the Chicken Cordon Blue, and I fell in love with the concept! Traditionally, it’s a chicken breast that is stuffed with ham and Swiss cheese before it’s breaded and fried. The textural and flavour interplay is nothing short of incredible. Since that meal, we have had a lot of fun playing around with various versions of Cordon Bleu.
Of course, when we harvested our most recent Chicken of the Woods, we figured it might be time to try to give it the Cordon Bleu treatment! So, we breaded and fried it before topping it with a thin layer of whole grain dijon mustard, prosciutto, and cheese…and we finished it all off in the oven. It worked incredibly well, and we immediately set out hiking looking for another chicken mushroom to make it again!
Time: 40 Minutes
- Chicken of the Woods Mushroom
- All Purpose Flour
- Unseasoned Bread Crumbs
- Dijon Mustard
- Preheat your oven to 350 degrees F, and line a baking sheet with some foil.
- Grate your Gruyere, and set aside.
- Rinse your mushrooms to remove any debris.
- Arrange three bowls on your counter. In the first, add some flour. In the second, beat an egg or two. In the third, add some plain bread crumbs (panko or otherwise…your call).
- Working one at a time, coat your mushrooms in flour, then egg, then bread crumbs, and set aside.
- Heat some oil in a large, heavy bottomed pan (we prefer cast iron). Then, when it’s hot, add your breaded chicken mushrooms. Fry for 3-4 minutes per side until they are crispy and golden brown.
- Arrange your fried mushrooms on your baking sheet.
- Top each with a little mustard, a slice of prosciutto, and your shredded cheese.
- Bake to melt your cheese.
- Plate, devour, and enjoy!