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Posts Tagged ‘Morels’

Roast Chicken with Morels

We’ve never managed to find fresh morels but they’re such a reminder of Spring that we like to cook with the dried ones at this time of year. The sauce with this simple roast chicken is delicious. Some steamed asparagus is good on the side.

Wine Suggestion: with the classic French flavours of morels, brandy and crème fraîche we had to go with a classic white Burgundy. Tonight a favourite, Patrick Javillier’s Bourgogne Cuvée des Forgets … our mini Meursault.

Roast chicken with morels – serves 4

  • 20g dried porcini
  • a whole chicken, about 1.5kg (if you have a different sized chicken cook for 15 minutes per 450g plus an extra 20 minutes)
  • 100g butter, at room temperature
  • vegetable oil
  • 2 small shallots, finely diced
  • a handful of dried morels, soaked (or fresh if you can get them)
  • a splash of brandy
  • 200ml crème fraîche
  • a small bunch of parsley, leaves stripped and roughly chopped
  • a small bunch of tarragon, leaves stripped and roughly chopped

Soak half the porcini in a small bowl of boiling water for 10 minutes.

Heat the oven to 200C/fan 180C/gas 6.

Put the butter into a small bowl. Drain the porcini, pat dry, then roughly chop and mix with the butter and some seasoning. Put the porcini butter inside the chicken and lift into a roasting tin. Pour 100ml of water inside the chicken too. Rub the chicken all over with vegetable oil and season. Roast in the hot oven for 1 hour and 15 minutes.

Grind the rest of the dried porcini to a powder.

Check the chicken is cooked and cook for longer if needed. Lift the chicken out of the roasting tin carefully and try not to let the butter inside escape. Keep warm.

Remove half the fat from the roasting tin. Put the tin over a low heat and gently cook the shallots. Add the dried porcini powder and cook for a couple of minutes. Add the brandy and flambé carefully. When the flames die down, add the soaked morels, then add the juices, butter and porcini from the chicken and bring to a simmer. Cook for a few minutes, then add the crème fraîche and mix well. Stir in the herbs and serve the chicken with the sauce.

(Original recipe by John Torode in Olive Magazine, April 2011.)

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Chicken & Morel Pie

We were so happy when we found a little jar of dried morels, until we got to the counter and realised they cost €25. We almost put them back only we had our hearts set on cooking this pie for dinner. We think they were worth it, but we’ll be better prepared for a shock at the till next time. It turns out morels are far from easy to come by and must be hand foraged and hence the princely sum. The fresh ones can be used for this dish too (though good luck finding them!) but you miss out on the nice mushroom stock from soaking the dried ones. If you see either sort and you’re feeling flush, we recommend trying them.

Wine Suggestion: We think this goes well with earthier reds like Pinot Noir or Nebbiolo especially if they have a little age and development.

Chicken, morel mushroom & asparagus one-pan pie – serves 4 to 5

  • 30g dried morels (or 100g fresh morels thoroughly cleaned)
  • 200ml chicken stock (you only need this if you have fresh morels)
  • 50g butter
  • 2 shallots, finely sliced
  • 3 thyme sprigs, leaves picked
  • 2 bay leaves
  • 1 tbsp plain flour, plus extra for dusting
  • 100ml dry sherry or white wine
  • 200ml crème fraîche
  • 6 skinless, boneless chicken thighs, cut into large chunks
  • bunch of asparagus, snap off and discard the woody ends, then cut into 4cm pieces
  • half a pack of tarragon, leaves roughly chopped
  • 375g block of puff pastry (preferably all-butter)
  • 1 egg, beaten, to glaze

If you are using dried mushrooms put them into a bowl and cover with boiling water, then leave to soak for 10 minutes. Remove the mushrooms from the liquid and cut in half (keep the liquid and make it up to 200ml with some more water if necessary). You can set a couple of the nicest looking morels aside to decorate the top of the pie if you like.

Heat half the butter in a frying pan and fry the morels for 3-4 minutes. Remove from the pan and set aside. Heat the rest of the butter and cook the shallots gently in the pan with the thyme and bay. When the shallots have softened, stir in the flour and cook for a minute or until a paste forms.

Pour in the sherry or wine and sizzle, then stir in the mushroom liquid (leave any grit in the bowl) or chicken stock, followed by the crème fraîche. Season well and bring to a gentle simmer. Add the chicken and poach in the sauce for 10 minutes or until just cooked through. Remove and discard the bay leaves, stir in the asparagus, tarragon and fried morels, then remove from the heat and transfer into a pie dish.

Heat the oven to 220C/200C fan/gas 8.

Roll the pastry out onto a floured surface to the thickness of a euro coin, then cut to fit the dish, and drape it over the pie mixture (a rolling pin helps with this). Liberally brush with egg, season the pastry with flaky sea salt, and arrange the reserved morels on top. Bake for 20 minutes or until the pastry is puffed up and golden brown. Leave to rest for 5 minutes before serving.

(Original recipe from BBC Good Food)

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