PAN-ROASTED CHICKEN WITH MOREL MUSHROOM SAUCE
Morel mushrooms are one of the most delicious-and fleeting-signs of spring, and this one-pan dish is a decadent way to usher in the new season. In it, tender whole chicken legs are finished in a creamy sauce that's layered with the flavors of morels, herbs and white wine. Round out the meal with a salad of mixed greens, oven-roasted potatoes or rice pilaf for an impressive dinner-party menu.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season the chicken generously all over with salt and pepper.
- Heat the olive oil in a large heavy pan over medium-high heat. Once the oil is shimmering and just starting to smoke, add the chicken skin-side down and cook until golden brown all over, flipping halfway through, about 12 minutes. Transfer the chicken to a plate; set aside.
- Return the pan to medium heat and add the shallots and garlic to the pan. Cook, stirring often, until the shallots are soft and the garlic is lightly browned, about 2 minutes. Add the mushrooms and cook, gently stirring and scraping up any browned bits from bottom of the pan with a wooden spoon, until the mushrooms begin to release liquid, about 2 minutes. Transfer the mushroom mixture to a medium bowl and set aside.
- Add the wine to the pan and bring to a boil. Cook until the wine is reduced by half, about 4 minutes. Add the broth and thyme and bring back to a boil. Return the chicken to the pan, skin-side up, along with any juices from the plate and cover with the lid slightly ajar. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 15 minutes.
- Swirl in the cream and return the mushroom mixture to the pan. Simmer (uncovered) over medium-high heat, stirring occasionally, until the sauce thickens slightly, about 8 minutes. Season with salt and pepper. Place the chicken on a serving plate, spoon the mushroom sauce over and sprinkle with chives.
MOREL MUSHROOM RAVIOLI
My friend and I enjoy mushroom hunting. The exercise and fresh air, along with the beauty of the outdoors is invigorating. I came up with this recipe to use up the bounty of our harvest. The dish is easy, yet elegant. It's absolutely delicious. -Kelly Knoblock, Emmett, Idaho
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place mushrooms in a small bowl; add warm water to cover. Soak 30 minutes or until softened. Remove mushrooms with a slotted spoon; rinse and finely chop., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir 3-4 minutes or until tender. Add fresh mushrooms, chopped morels and garlic; cook 3-4 minutes longer or until mushrooms are tender and liquid is evaporated. Stir in cream cheese, Asiago cheese, salt and pepper. Remove from heat; cool., Place 1 tablespoon filling in center of each of half of the wonton wrappers. Moisten wrapper edges with water; top with another wrapper. Press around filling to remove air pockets and seal edges. (Cover remaining wrappers with a damp paper towel until ready to use.), In a Dutch oven, bring water to a boil. Add ravioli in batches. Reduce heat; simmer gently 1-2 minutes or until ravioli float and wrappers are translucent. Remove with a slotted spoon. Serve with sauce; sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 639 calories, Fat 26g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 1409mg sodium, Carbohydrate 78g carbohydrate (12g sugars, Fiber 6g fiber), Protein 21g protein.
CREAMY MOREL MUSHROOM SAUCE
This is my (and DH's) all-time favorite recipe. We usually reserve this delectable mushroom sauce for special occasions, because it is by far the VERY BEST mushroom sauce ever! I got the recipe from my brother-in-law who traveled quite a bit for his job as an aerospace engineer. While in Micronesia during one of his business trips, he ordered grilled steak that was served with a creamy morel mushroom sauce. One bite, and he was completely hooked (which was my experience as well). And it then became his personal mission in life to duplicate that recipe. After trying various versions, he eventually came up with this recipe, and he passed it on to me (some begging and groveling was involved). I'm posting it here with his approval. Thanks, Jimmy!
Provided by Northwestgal
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Soak the dried morel mushrooms in the red wine just long enough to rehydrate them, about 20-30 minutes is usually sufficient. (I use a plastic container with a lid for this step. That way, I can tilt the container occasionally or shake it around a bit, to be sure all the mushrooms are adequately rehydrating.).
- After the mushrooms are rehydrated, place them in a colander and rinse with cool water to remove any grit from the mushrooms. Leave the colander in the sink to allow the excess water to drain from the colander.
- Finely mince the rehydrated mushrooms; set aside.
- In a large skillet, saute the minced shallots in butter just until they are clear, about 3-4 minutes. Add the minced mushrooms and beef base, and stir well. While stirring, add the cream and pepper, continuing to stir constantly until the sauce is thickened.
- Spoon the sauce over grilled steaks (especially New York or Sirloin), veal, lamb, grilled chicken breasts, or pasta.
- NOTE: For the wine, it doesn't really matter what kind of red wine you use. The wine is just to rehydrate the mushrooms, not to really flavor the sauce. So feel free to use whatever red wine you have on hand. I have used a lot of different red wines for this sauce, and they all seem to work just fine. But I probably use merlot and cabernet the most. But if a different variety of red wine is your favorite, then by all means use it. That way, if you use a wine you actually enjoy drinking, then it's more likely you'll enjoy using it in this recipe.
Nutrition Facts : Calories 291.2, Fat 24.9, SaturatedFat 15.5, Cholesterol 89.2, Sodium 62, Carbohydrate 5.3, Fiber 0.1, Sugar 0.7, Protein 2
MOREL SAUCE
Provided by Food Network
Yield ample to sauce 6 servings
Number Of Ingredients 7
Steps:
- Place butter and minced shallot in a 1-quart sauce pot over medium heat. Cook until translucent. Add morels and a pinch of salt. Cook for 3 minutes, stirring occasionally. Add white wine and reduce by two-thirds. Add heavy cream, turn down the heat and simmer for 20 minutes, until the sauce coats the back of a spoon.
- Season with salt and pepper to taste. Keep warm until ready to serve with chicken breasts.
MOREL MUSHROOM SAUCE
I use both fresh morels or reconstituted mushrooms that I dried earlier. My family loves to hunt for morels and can be sold for up to $50 a pound when fresh!
Provided by Krsi Sue
Categories Sauces
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In skillet, saute garlic in butter.
- Discard garlic if you wish.
- Saute mushrooms and remove. Set the mushrooms aside to add later.
- Stir in flour to make a roux.
- Add water, celery salt, salt and pepper.
- Stir and cook until thickened.
- Add mushrooms back inches.
- Serve with your favorite meat or as a gravy.
Nutrition Facts : Calories 273.3, Fat 23.5, SaturatedFat 14.7, Cholesterol 61, Sodium 174.3, Carbohydrate 13.2, Fiber 1.5, Sugar 1.9, Protein 5
More about "morel mushroom sauce recipes"
MOREL MUSHROOM SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (13)Total Time 30 minsCategory Entree, Dinner, SauceCalories 85 per serving
SAUTéED MOREL MUSHROOMS RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (8)Total Time 10 minsCategory Side Dish, SidesCalories 79 per serving
OUR 10 BEST MOREL MUSHROOM RECIPES
From allrecipes.com
CLASSIC MOREL RECIPES - THE GREAT MOREL
From thegreatmorel.com
MORILLES à LA CRèME (MORELS WITH CREAM) - FORAGER | CHEF
From foragerchef.com
17 BEST MOREL MUSHROOM RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published May 17, 2022Category Recipe Roundup
- Fried Morel Mushrooms. One bite of these fried morels, and you’ll beg for more. The secret to these delectable bites is the coating on the mushroom. A good fried batter gives you a nice crunch while steaming the morel inside.
- Sautéed Morel Mushrooms. Okay, now this morel recipe is the ultimate side dish. And great news; it’s so simple to make. Using only three ingredients, these flavorful morels are ready in under 30 minutes.
- Fried Morels & Lemon Crema. As much as I love calamari, something about these fried mushrooms just hits the spot. This recipe features fresh mushrooms dredged in seasoned flour, which are then pan-fried to perfection.
- Morel Mushroom Pasta in Parmesan Cream Sauce. Creamy pasta lovers, this is an extra special recipe just for you. The best part about this creamy dream is that you can add as many morels as you want.
- Spring Garganelli With Morels And Peas. I could eat pasta every single day, especially when it’s topped with earthy mushrooms. One thing I don’t love about mushrooms, though, is the color.
- Asparagus and Morel Pizza with Garlic Confit. This is the kind of pizza you can’t just have one slice of. Though come to think of it, that applies to all pizzas!
- Crab Stuffed Morel Mushrooms. In my opinion, the best part of dinner is the appetizers. And these crab stuffed morels are right up my alley. Stuffing the funky cone-like shape of morels can be tricky.
- Spaghetti with Morels and Miso Brown Butter Sauce. This swoon-worthy pasta dish looks like it just came out of a high-end restaurant. The umami-flavored sauce pairs perfectly with the earthy, nutty morels.
- Morel Game Burgers with Charred Scallion Butter. Dressed to impress, these morel and game burgers are stacked high with rich and meaty flavors. Smokey and wild, this recipe heavily features the woodsy flavor of the mushrooms and the unique flavor of the game.
- Creamy Dried Morel Soup (Bisque) Move over, cream of mushroom soup – there’s a new kid on the block. This morel soup is so rich and creamy with incredible depth of flavor.
MOREL MUSHROOM PAN SAUCE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Author Nancy OakesServings 3
MOREL SAUCE RECIPE - VENISON WITH MOREL MUSHROOMS | HANK SHAW
From honest-food.net
IDENTIFYING FALSE MOREL SPECIES & TRUE WILD MOREL MUSHROOMS | TRI …
From tri-cityherald.com
CREAMY ASPARAGUS PASTA RECIPE | SAVEUR
From saveur.com
EASY PAN-ROASTED CHICKEN BREASTS WITH MOREL MUSHROOM PAN …
From seriouseats.com
MICHIGAN MOREL MUSHROOM SEASON: WHERE TO PICK, WHAT TO KNOW
From freep.com
EVERYTHING YOU NEED TO KNOW ABOUT MOREL …
From realsimple.com
MOREL MUSHROOM CREAM SAUCE WITH PASTA | MIDWEST LIVING
From midwestliving.com
MOREL MUSHROOM CREAM SAUCE RECIPE – WEST COAST WILD FOODS
From wcwf.com
THE CLASSIC MOREL MUSHROOM SAUCE - NORDIC FOREST FOODS
From skovkaer.com
MUSHROOM LARB RECIPE - THE WASHINGTON POST
From washingtonpost.com
MAKARUNI PASTA WITH MOREL MUSHROOM SAUCE RECIPE | MYRECIPES
From myrecipes.com
THE BEST MOREL MUSHROOM RECIPES | OUTDOOR LIFE
From outdoorlife.com
MOREL MUSHROOM PASTA IN PARMESAN CREAM SAUCE
From burrataandbubbles.com
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
FILLET STEAK WITH MOREL MUSHROOM AND WINE SAUCE RECIPE
From bbc.co.uk
MOREL SAUCE (USING DRIED MUSHROOMS) - MONTEREY MUSHROOMS
From montereymushrooms.com
MOREL MUSHROOM RECIPES
From allrecipes.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #sauces #condiments-etc #vegetables #easy #dinner-party #vegetarian #stove-top #dietary #comfort-food #inexpensive #mushrooms #taste-mood #equipment
You'll also love