Pleurotus Ostreatus Stuffing

Tomie Taggart

1 cup chopped Pleurotus ostreatus
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tbsp butter or margarine
Salt and pepper to taste
1 lb spinach
1 chicken, boned
1/2 tsp each salt and pepper
1/4 cup walnut – chopped
2 tbsp dried cranberry
1 tbsp brandy

In 10″or 12″ non-stick frying pan over medium heat, cook mushrroms, onion, garlic, salt, pepper and 2 tbsp butter until slightly brown. When cook, add chopped wlanuts, dried cranberry and brandy to mushrooms and mix. Wash spinach leaves and discard tough stems. Lay boned chicken flat, sprinkle with salt and pepper. Cover interior of the bird with spinach leaves. Then evenly spread mushroom mixture over spinach. Roll up chicken and using cotton string, tie and roll every 1 1/2 inches to form a cylindrical roast. Sprinkle roast with salt, pepper and flour. Put in roasting plastic bag, (follow instructions on the plastic bag box). Insert roasting temperature gauge in the middle of the bird. Roast in the pan at 375 degrees until temperature gauge reaches at poultry line. Wait for 15 minutes before slicing. Serve chicken with the sauce from the bag. Put chicken bones in a pot and make stock for future use.