FERNANDINA FARE
Tested recipes of local favorites

   BAKED CHICKEN WITH MUSHROOMS, WHITE WINE AND MUSTARD SAUCE
FROM: Arleen R. Bessette, Taming The Wild Mushroom

2 lbs. chicken breasts or thighs, boneless, with the skin on
2 cloves garlic, minced
1/2 lb. button mushrooms, sliced
1/4 cup Dijon-style mustard
1/4 cup dry white wine
1 tsp. dried thyme
1/4 cup grated parmesan cheese
Freshly ground black pepper
Paprika

  Preheat oven to 350 degrees.
  Place chicken, skin side up, in a buttered baking dish. Sprinkle with sliced mushrooms and garlic. Combine mustard, wine and thyme, and pour over mushrooms and chicken. Sprinkle with pepper, cheese and paprika.
  Bake, uncovered, for 30 minutes. Remove cover and continue baking for an additional 20 to 30 minutes, until juices run clear and top is nicely browned.
  Serves 4 to 6.
  (Other mushroom choices include shiitake and oyster mushrooms.)

  Editor's Note: After baking, this delicious entree is not as mustardy as it sounds. We used 6 thighs and 2 breasts (both skinless and boneless). Baste a little with juices while cooking uncovered.

BROILED OR GRILLED PORTOBELLO CAPS
FROM: Tamara K. Homer

4 medium-sized Portobello caps (set aside stems for other use)
4 cloves of garlic, chopped fine
1/4 cup best quality virgin olive oil
Salt and pepper to taste

   Wipe caps with a clean paper towel. Do not wash. Sprinkle with minced garlic, salt and pepper. Brush generously with olive oil. Put under broiler or on grill, top of cap down. Broil for 5 minutes. Turn over, brush with oil, and broil for an additional 5 minutes. Do not burn.
  Serve as a first course over a bed of mesclun salad, in a pita pocket with lettuce and sliced tomatoes, or as a side dish with a meat course.
  Serves 4 people.

  Editor's Note: A splash of balsamic vinegar at serving adds nicely to this dish.

MUSHROOM SOUP
FROM: Tamara K. Homer

2-1/2 lbs. assorted mushrooms - white buttons, crimini, portobello, shiitake; stems removed, caps wiped clean and sliced
6 TBLS. butter or margarine
3 large potatoes
2 cups onions, chopped
1 cup tender celery, chopped
5 cups chicken broth
2 pints half-and-half
salt and pepper
Chives - chopped for garnish

  Cut potatoes into bite-sized chunks and boil until tender. Set aside.
  In a soup pot, melt butter, add onions and celery. Cook until lightly colored. Add mushrooms, salt and pepper to taste. Cook, stirring frequently, for 15 minutes.
  Combine potatoes with mushrooms and puree into batches until smooth. Add a little broth if mixture is too thick.
  Return to soup pot, add chicken broth and simmer for 25 minutes. Add half-and-half and simmer for an additional 10 minutes. Correct seasoning as needed.
  Serve with chives as garnish. Makes 6 to 8 servings.