A classic of French cuisine from my own region
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.
"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."
Recipe © Raymond Blanc 2018
Food Photography © Chris Terry 2018
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.