Oven roasted Chicken and Broccoli



2 Packages(200g) Eryngii (King Trumpet)
1/2 a large stock of Broccoli 
1 Chicken Breast
2 Tbsp Fresh Cream 
3/4 Cup Mayonaise 
1 Egg Yolk 
Salt and Pepper, to taste
Parmesan Cheese, to taste 
1 Lemon 
Vegetable Oil 


  1. With your hands, split Eryngii into small piece, divide broccoli into small sections, and cut Chicken into Bite-sized pieces. 
  2. Heat the vegetable oil in a frying pan and add in Mushrooms and season with salt and pepper. 
  3. Mix in cream, mayonnaise, egg yolk, and salt and pepper add in broccoli. 
  4. Place all ingredients into Aluminium foil and sprinkle with parmesan cheese. Heat in the oven at 375°F for about 25min or until the chicken is fully cooked. 
  5. Once Fully cooked, add lemon and serve 

Recipe adapted from www.hokto-kinoko.co.jp