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| Morel mushrooms https://www.cookaholics.org/viewtopic.php?f=13&t=3137 |
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| Author: | Cubangirl [ Wed May 08, 2013 3:40 pm ] |
| Post subject: | Re: Morel mushrooms |
Hi wino. see below: Hi Fitzie, yes that is basically my favorite chicken breast recipe. The sauce is fabulous, leftover sauce is perfect for use over pasta so I would recommend doubling everything for the sauce except the morels. I am posting the recipe with my adaptations to the original. The comments are from the very first time I made it. wino wrote: Alina left out her most important advice to me - DOUBLE THE SAUCE
 Seriously, it is that good.  |
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| Author: | TheFuzzy [ Wed May 08, 2013 8:04 pm ] |
| Post subject: | Re: Morel mushrooms |
Morels are also excellent together with fiddlehead ferns, over pasta. |
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| Author: | fitzie [ Thu May 09, 2013 4:34 am ] |
| Post subject: | Re: Morel mushrooms |
Sounds good, Fuzzy. I had fiddleheads while visiting friends on the East Coast but have never seen them here. Can you get them locally in SF? Just curious. fitzie |
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| Author: | TheFuzzy [ Thu May 09, 2013 9:56 pm ] |
| Post subject: | Re: Morel mushrooms |
Fitzie, Coincidentally, the only place I've been able to get fiddleheads is from Far West Fungi. |
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| Author: | JesBelle [ Fri May 10, 2013 8:06 am ] |
| Post subject: | Re: Morel mushrooms |
Morels and Fiddleheads on Pasta -- Step 1: Channel the spirit of Euell Gibbons... |
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| Author: | jeanf [ Fri May 10, 2013 9:41 am ] |
| Post subject: | Re: Morel mushrooms |
We have fiddleheads in the frozen section year round. They are in my store now as fresh but that won't last long |
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| Author: | ldkelley [ Mon May 26, 2014 6:40 pm ] |
| Post subject: | Re: Morel mushrooms |
I made this tonight with some homemade tagliatelle. I doubled the sauce, and then removed half after thickening (I strained what I removed so that all the bits stayed with the original dish). The only other changes from Wino's version I made was to slice the chicken on the bias so it would be easy to eat with the pasta. I used the twice strained mushroom liquid for the cornstarch. I had to reduce further but it intensified the mushroom flavor. I used 4 small chicken breasts and got two very hearty dinners and two hearty lunches. Since we had it with pasta tonight, I am not sure what to do with the other half of the sauce. Maybe bake in a casserole with white rice and more chicken? Or even pork? --Lisa |
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| Author: | cmd2012 [ Wed May 28, 2014 11:39 am ] |
| Post subject: | Re: Morel mushrooms |
I think I'm un-Canadian as I personally really dislike fiddleheads. That said, I have often seen them in the frozen section here too. Lisa, I wonder if the sauce might freeze well. Then you'd have it at the ready for more chicken on another day. (I love the kind of leftovers that give you a dinner that give you the feeling that you spent a lot of time cooking it but with very little effort). |
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| Author: | ldkelley [ Wed May 28, 2014 1:35 pm ] |
| Post subject: | Re: Morel mushrooms |
Hi Carey, Thanks for responding. I was afraid it wouldn't freeze well being mostly creme fraiche and heavy cream. Have you had luck freezing cream sauces? Thanks, --Lisa |
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| Author: | SilverSage [ Sat Jan 02, 2021 10:04 am ] |
| Post subject: | Re: Morel mushrooms |
I came looking for this thread after making the chicken and morels the other night. I forgot Wino's rule about doubling the sauce, and I'm sorry I did. I'll have to make it again soon, just too get more sauce! |
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