There is one recipe that my Dad makes the I can eat every day of the week - Chicken with Olives and Mushrooms. The flavors in this meal are really unique and special. I remember the first time I saw my dad cooking olives, I wasn't sure what he was doing, but it turned out wonderful and is a true bounty of flavors on your pallet. Fortunately, this recipe is full of one of our favorite spices: rosemary. Served on a bed of jasmine rice, this dish is a treat. Unfortunately, I decided to mess with perfection and added both chicken stock and a thickner - not recomended. The juice will soak in well with the rice, so no thickner is needed.

To end our week of joy with mushrooms we traveled south of Middleton to the appropriately named Morels Restaurant. We should have known we were in for a treat once they served the amazing assortment of fresh dinner rolls with real butter. This wonderful evening we went all out starting with a spicy garlic mushroom pate served with toasted french bread and decorated with fruit and zig-zag cut cheese. Then we treated ourselves to a mushroom bisque - both Mark and I agree, we don't care what they put in it (cream, butter, cheese...) but we love it and couldn't get enough. We did find out that it has 5 mushrooms in it: chanterells, porchini, white buttons, and shitake, and another one, we can't remember. I would travel out there again just for a taste of that wonderful bisque!! Then for dinner I got Pheasant En Croute which was slightly gamier tasting than chicken, but deliciously moist and stuffed with minced mushrooms served in a liquer cream sauce with wild rice and steamed sliced carrots. Mark made another great choice with Chicken and Chantrelle Linguini which was a light chantrelle cream sauce over linguini, served with butternut squash and steamed sliced carrots. Overall it was the perfect touch to end our week of mushroom enjoyment (not that it will ever truly end ;) ).