PRICE OF MOREL MUSHROOMS RECIPES

Steps:

• In a pan, heat a glug of olive oil. Season the chicken breasts, then fry, skin-side down, until golden. Turn over and sear, then set aside.
• Fry the mushrooms, sliced, in the same pan until golden. Add the garlic and onion then cook until soft. Stir in the mustard and tarragon. Add the white wine and a splash of brandy, then bubble for 2 minutes.
• Add the chicken, skin-side up and simmer, uncovered, for 25 minutes stirring now and then. Stir through the cream then garnish with fresh tarragon.

Steps:

• Measure the mushrooms: Most recipes call for dried mushrooms to be measured in weight. Weigh the mushrooms, then place them in a bowl.
• Cover the mushrooms with water: Cover generously with water and gently push on the mushrooms to submerge them into the water.
• Soak your mushrooms: Soaking time will vary depending on the size and thickness of the mushrooms. Most thinly sliced mushrooms will be rehydrated in 20 to 30 minutes. Thicker and whole cap mushrooms may take a little longer — you can rush this a bit by soaking them in hot water. Mushrooms are ready to use when they have softened all the way through.
• Remove the mushrooms from the liquid: When the mushrooms are soft, lift them from the water using your fingers or a spoon, squeezing them lightly to remove as much water as possible.
• Rinse the mushrooms: Taste a mushroom. If you detect any grittiness, you'll need to rinse them. Place the mushrooms in a strainer and run them under the faucet for several seconds, tossing them and making sure all the grit is gone. Your mushrooms are now ready for your recipe.
• Strain the soaking liquid: Place the strainer over the second bowl and line with a coffee filter or paper towel. Pour the soaking liquid into the strainer and allow it to drain through. Discard the filter. Use the soaking liquid in your recipe or store in the refrigerator in a covered container for about one week (or freeze for up to 3 months).