This recipe is inspired by a dish I had at the Waverly Inn (they do not give out their recipes), which is owned by Canadian Graydon Carter (he is also editor of Vanity Fair). Matai mushrooms are also called Hen of the Wood mushrooms - not easily available. Ho shin come in packages and are tiny. You can substitute oyster mushrooms if necessary.

1 1.5-kilogram (3-pound) chicken, butterflied

2 tablespoons butter

Salt and freshly ground pepper

125 grams (4 ounces) Matai, ho shin or oyster mushrooms

1 cup chicken stock

½ teaspoon lemon juice

Preheat oven to 475 F.

Rub chicken with butter all over and under skin if possible. Season generously with salt and pepper.

Place in an oiled metal roasting pan and roast for 40 minutes or until juices run clear. Remove from oven and rest on a platter for 15 minutes. Pour off all but 1 tablespoon of fat.

Add mushrooms to roasting pan over medium heat and sauté for 2 to 3 minutes or until limp. Remove mushrooms. Add stock and lemon juice and bring to boil. Reduce for 7 minutes or until slightly thickened.

Cut chicken in half and remove wing tips. Cut again through the thigh bones. You should have 2 breasts, 2 legs and thighs. Nestle one breast and one leg portion against each other on a plate. Drizzle with sauce and surround with mushrooms. Serves 2.