Stuffed Shii-Take Heads with Rice Pan

Sauté in olive oil, fill with a cream of plucked Saint Agur and whipped cream, add a dash of white wine, whipped cream and flakes of butter.

And cook in the stove. Sauté the chicken breast in garlic, butter, olive oil and sprigs of mint, extinguish with soy sauce and cover. Sauté some finely chopped leek sticks, the diced bell peppers, the mung bean sprouts, the remaining quartered shii-take mushrooms and cooked long grain rice in butter and olive oil, add curry, salt and pepper and extinguish with soy sauce. Finish frying the remaining leek sticks in deep fat and season with salt and pepper. Arrange everything on a flat plate and garnish with basil leaves.

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