Morels are fungi with a honeycomb structure and a creamy white stem. Wild morels can be found all over the British isles but this recipe actually originates from the area of France where I grew up. I think morels are the best mushrooms in the world and, thankfully, finding them in supermarkets isn’t so hard any more because of dried morels. I actually prefer the dried ones to fresh because their flavour is much stronger. The traditional Jura wine is the best option for this recipe but, if you can’t get that, a good dry sherry works very well too.
For the morels
dried morels, soaked in 250ml water for at least 2 hours
"Dried morels are highly prized by the gourmet. Conical-shaped, with a distinctive honeycomb structure, they hold sand and grit, so need to be washed a few times in fresh water to ensure they are thoroughly cleaned."
"The dried morels need to be soaked for at least a couple of hours."
"You can prepare the chicken half an hour in advance and warm it through in the morel sauce to serve."
This recipe is adapted from the book Kitchen Secrets
Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.