Provenance of Dish
i am a dump cook so feel free to improvise. dried matsutakes are the star...i just looked for a setting for this jewel.
chicken thighs...i used 5...whatever fits nicely in one layer in your covered baking dish
big handful dried soaked matsutakes (20 mins in warm water gets them ready)
plenty of ghee
a couple smallish red and yellow onions, diced
black and white pepper,
cover bottom of baking casserole with ghee (you decide how much...i like plenty...)
soak mushrooms in warm water for at least 20 mins, then chop up and layer over ghee...
salt water wash and dry chicken and layer over mushrooms; salt and pepper the chicken...
add onions to smother, dot with more ghee - you decide - sprinkle turmeric and mustard powder...
bake at 350, covered for an hour or so...
remove and then i like to use a wooden spatula to 'cut' up the chicken and stir it all together...
serve with basmati rice or something to soak up the yum!
Before serving, sprinkle umeboshi vinegar to brighten