Suprêmes de poulet aux morilles

poulet morilles1Tender chicken breasts poached in white wine with a little cream and the woodsy succulence of morel mushrooms – sounds great, right? Wish I could remember. I’m having a little trouble conjuring up this dish right now because I’m on an airplane on my way to New York for a cookbook conference. But as you can see from the photo, I did actually make and serve chicken with morels back in Paris the other day. Once I’d soaked the dried mushrooms it took not even 15 minutes. And was thoroughly enjoyed by all…

Suprêmes de poulet aux morilles / Chicken breasts with morel mushrooms

Dried morels are essential at this time of year because the fresh ones won’t appear in the woods until spring. You won’t get exactly the same flavor, but it’s close enough. In fact, any kind of mushrooms will work – from wild chanterelles to the less exciting white cultivated variety. But in France this is a dish typically served with morels, the black wrinkly mushrooms that look rather frightening when you first encounter them. As for my trip, I’ll tell you more about it in my next post. It’s the Roger Smith Cookbook Conference, and I think it’s going to be a blast.


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