Seasonal Ingredients
21 Sep 2008 Leave a Comment
I look forward to this time of year (fall in Oregon) because we get to buy some really delicious seasonal goodies. In the last 3 weeks I have seen fresh morels, chanterelles, lobster mushrooms, and some weird spongy fungus I dared not go near. One of my favorite, most fattening treats is a meal I create using fresh morels, half and half, garlic, and white wine. Here’s the recipe, which serves 4:
1 cup fresh morels (up to 2 cups if you can afford them. They are expensive!)
1 shallot
10 cloves garlic
8 oz half and half
2 tsp olive oil
2 tsp butter
2 cups white wine (pretty much any will do)
1 lb skinless chicken sliced into 3″ x 1″ slices.
Rice or noodles, prepared first and set aside, kept warm.
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Use 2 qt saucepan. Clean and rinse and slice morels, into quarters. Saute chopped shallots and minced garlic in olive oil, taking care not to burn garlic. When shallots are transparent, add chicken and try to brown it a little on all sides. Add morels and all remaining ingredients, and simmer for an hour on medium / low boil. The object is for the sauce to thicken and the chicken to cook.
Serve over brown rice or noodles.
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