CHICKEN FRICASSEE WITH MORELS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h
Yield 6 servings
Number Of Ingredients 9
Steps:
- Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.
- Preheat oven to 375 degrees F.
- When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.
FRICASSEE OF MORELS, RAMPS AND SPRING GARLIC
Provided by Florence Fabricant
Categories side dish
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place morels in a bowl of water and soak 15 minutes. Drain morels and cut off stems. Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin. Slice garlic heads thin. Rinse ramps very well, cut off roots and peel off outer layer of skin.
- Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid. Remove garlic and thyme, season with salt and pepper and set aside.
- In another skillet, melt 1 tablespoon butter over medium-low heat, add spring garlic and a pinch of salt and cook, covered, about 5 minutes. Move garlic around so it does not brown. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender. Season to taste with salt and pepper.
- Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter. Check seasonings, add parsley and serve.
Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN FRICASSEE WITH MORELS AND ASPARAGUS
Provided by Molly O'Neill
Categories dinner, main course
Time 50m
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of butter in a large, wide pot over medium-high heat. Add the chicken breasts and sear until browned, about 4 minutes per side. Remove the chicken from the pan. Lower the heat to medium, place 1 teaspoon of butter and the shallots in the pan and cook, stirring constantly, for 30 seconds.
- Add the broth, wine and thyme and bring to a simmer. Add the chicken and bring back to a simmer. Cover and cook until the chicken is cooked through, about 20 minutes. Remove the chicken and tent with foil to keep warm. Increase the heat and simmer the liquid until it has reduced to 1 cup, about 10 minutes. Remove the thyme.
- Meanwhile, bring a large pot of water to the boil. Add the asparagus and blanch until crisp-tender, about 3 minutes. Drain and rinse under cold water. Heat the remaining butter in a large nonstick skillet over medium heat. Add the asparagus and the morels and saute until tender, about 4 minutes. Season with 1/2 teaspoon of salt and pepper to taste.
- Stir the cream, 1 teaspoon of salt and pepper to taste into the sauce. Adjust seasoning if necessary. Divide the chicken among 4 plates and spoon the sauce over it. Place the asparagus and morels around the chicken, sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 7 grams, Sodium 615 milligrams, Sugar 3 grams, TransFat 0 grams
ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS
This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.
Yield serves 4
Number Of Ingredients 13
Steps:
- Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
- Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
- When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
- Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.
MOREL FRICASSEE
May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.
Provided by Chef Kate
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium-high heat; add onion.
- Cook, stirring often, until soft, about 5 minutes.
- Add garlic and ham; cook, stirring often, 1 minute.
- Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
- Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
- Add salt if needed, and pepper to taste.
Nutrition Facts : Calories 178.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 39.4, Sodium 140.1, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 11.8
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