MORELS MUSHROOMS PRICE RECIPES

Steps:

• Remove the morels from the soaking liquid with a slotted spoon. Squeeze as much excess water out of the soaked morels as possible, then strain the soaking liquid through a sieve lined with kitchen paper. Reserve 100ml of the liquid for the recipe (save the rest for stocks and soup). Wash the morels in plenty of water to remove any grit. Drain and squeeze the excess water from the morels again. Chop any large morels in half and reserve.
• Season the chicken breasts with salt and pepper. In a large frying pan, melt the butter over a medium heat until foaming. Add the chicken and colour lightly for 3 minutes on each side. Remove from the pan and put to one side.
• In the butter that’s left in the pan, cook the soaked, cleaned morels and button mushrooms for 1-2 minutes to soften, then season with a pinch of salt. Add the boiled wine, reserved 100ml morel liquid and the double cream. Bring to the boil, then return the chicken breasts to the pan, coating them in the cream. Lower the heat to a gentle simmer and cook for 6 minutes or so until the chicken is just cooked through.
• While the chicken breasts are cooking, bring 200ml water, a pinch of salt and the 15g butter to the boil in a saucepan, add the chopped leeks, cover with a lid and cook on full boil for 5-10 minutes until tender and buttery.
• Meanwhile, remove the chicken from the pan with a slotted spoon and keep warm, loosely wrapped in foil. Turn up the heat and reduce the sauce on full boil for 7 minutes until it coats the back of a spoon. Taste and adjust the seasoning.
• With a slotted spoon, lift the leeks from their juices and mix in with the reduced morel sauce. Return the chicken breasts to the sauce to reheat for 2 minutes. Taste and adjust the seasoning if required.
• Bring the pan to the table and serve the chicken breasts with the leeks, generously spooning over the creamy morel sauce. Bon appétit!

Steps:

• Rehydrate dried mushrooms in a glass bowl with 2 cups boiling water for 15 to 20 minutes
• Reserving mushroom liquid for sauce, remove mushrooms and coarsely chop
• Heat olive oil in a heavy bottom pan
• Saute shallots over medium heat for 2 minutes, stirring, until translucent and softened
• Add garlic and sauté for another minute
• Stir in porcini mushrooms and artichokes and cook for 3 minutes, then add stock and reserved mushroom liquid and increase to high heat
• Stir in tomato paste until combined and cook on high heat until liquid reduces to a thickened sauce, about 10 minutes
• Add a pinch of salt to taste and remove from heat
• In a large pot of salted boiling water, cook bucatini until al dente, about 7 minutes
• Drain, then add to pan containing sauce
• Top with parsley and mix until combined
• Divide among bowls, garnish with parsley and serve immediately with grated cheese