Fricassee Of Morels Ramps And Spring Garlic Recipes

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CHICKEN AND ARTICHOKE FRICASSéE WITH MOREL MUSHROOMS



Chicken and Artichoke Fricassée with Morel Mushrooms image

Crème fraîche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.

Provided by Molly Stevens

Categories     Soup/Stew     Milk/Cream     Chicken     Dairy     Garlic     Herb     Mushroom     Vegetable     Sauté     Dinner     Artichoke     Spring     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 18

1 1/2 lemons
12 baby artichokes
6 cups water
2 tablespoons all purpose flour plus additional for dredging
2 teaspoons salt
1 bay leaf
2 tablespoons butter
1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
4 ounces fresh morel mushrooms
2 medium carrots, peeled, thinly sliced
2 large shallots, thinly sliced
2 tablespoons chopped fresh thyme, divided
1 garlic clove, minced
1/4 cup dry white wine
1/2 cup low-salt chicken broth
1/4 cup crème fraîche

Steps:

  • Fill large bowl with water. Squeeze juice from 1 lemon into water; add lemon halves. Tear outer leaves from 1 artichoke until only pale green leaves remain. Cut top 3/4 inch from top; trim end of stem. Cut in half lengthwise. Rub cut sides of artichoke with lemon half; transfer to bowl with lemon water. Repeat with remaining artichokes.
  • Bring 6 cups water, 2 tablespoons flour, 2 teaspoons salt, and bay leaf to boil in large saucepan. Add artichoke halves and cook until just tender, about 5 minutes. Drain.
  • Melt butter with oil in heavy large deep skillet over medium heat. Sprinkle chicken with salt and pepper. Dredge chicken in flour, shaking off excess. Cook chicken until golden brown, about 4 minutes per side. Transfer chicken to plate. Add mushrooms, carrots, and shallots to skillet. Sprinkle with salt and pepper. Sauté until vegetables begin to soften, about 4 minutes. Add 1 tablespoon thyme and garlic; sauté 1 minute. Add wine; bring to boil. Add broth and artichokes; bring to boil.
  • Return chicken to skillet, reduce heat to medium low, cover, and simmer 20 minutes. Turn chicken, cover, and simmer until cooked through, about 15 minutes longer. Transfer chicken and vegetables to platter. Whisk crème fraîche into sauce in skillet; bring to boil. Season with salt and pepper. Pour sauce over chicken, sprinkle with remaining 1 tablespoon thyme, and serve.

CHICKEN FRICASSEE WITH MORELS AND VIN JAUNE



Chicken Fricassee with Morels and Vin Jaune image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

2 cups (2 ounces) dried morel mushrooms
1 fresh farm chicken (3 to 4 pounds), cut into 8 serving pieces, at room temperature
Fine sea salt
Freshly ground white pepper
3 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
2 shallots, peeled and finely minced
2 plump, fresh cloves garlic, peeled and finely minced
2 cups vin jaune from the Jura, or sherry, or an oaky Chardonnay
1 cup heavy cream

Steps:

  • Prepare the morels: Place the morels in a colander and rinse well under cold running water to rid them of any grit. Transfer them to a heatproof measuring cup. Pour boiling water over the mushrooms to cover. Set aside for 20 minutes to plump them up. Then, using a slotted spoon, carefully remove the mushrooms from the liquid, leaving behind any grit that may have fallen to the bottom. If any of the morels are extremely large, halve them lengthwise.
  • Liberally season the chicken pieces on all sides with sea salt and white pepper.
  • In a deep 12-inch skillet, combine the oil and 4 tablespoons of the butter. Place over moderate heat. When the fats are hot but not smoking, add the chicken, skin side down, and brown until it turns an even golden color, about 5 minutes more. Carefully regulate the heat to avoid scorching the skin. (This may have to be done in batches.) When all the pieces are browned, use tongs (to avoid piercing the meat) to transfer them to a platter. Season again with sea salt and white pepper.
  • Pour off and discard the fat in the skillet. Add the remaining 1 tablespoon butter, the shallots, and the garlic. Cook, covered, over low heat, until soft but not browned, about 3 minutes. Add the wine and boil, uncovered, over high heat for 5 minutes to burn off the alcohol, which could make the sauce bitter. Add the cream and the morels, and stir to blend. Return the chicken and any juices that have accumulated to the skillet. Cover, and cook over low heat, turning the pieces in the sauce once or twice, until the chicken is cooked through and has thoroughly absorbed the sauce, about 20 minutes. Taste for seasoning and serve.

CHICKEN WITH MORELS



Chicken with Morels image

Provided by Ina Garten

Categories     main-dish

Time 1h16m

Yield 6 servings

Number Of Ingredients 12

1 - ounce dried morels, soaked for 30 minutes in 3 cups very hot water
6 boneless, skinless chicken breasts
Kosher salt
Freshly ground black pepper
All-purpose flour, for dredging
1 ¿4 cup clarified butter
1 ¿3 cup chopped shallots (2 large)
1 tablespoon minced garlic (3 cloves)
1 cup Madeira wine
1 cup (8 ounces) creme fraiche
1 cup heavy cream
2 tablespoons freshly squeezed lemon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • Lift the morels carefully from the hot water in order to leave any grit behind in the liquid. Rinse a few times to be sure all the grittiness is gone. Discard the liquid and dry the morels lightly with paper towels. Set aside.
  • Sprinkle the chicken breasts with salt and pepper. Dredge them in flour and shake off the excess. Heat half the clarified butter in a large saute pan and cook the chicken in 2 batches over medium-low heat until browned on both sides, 8 to 10 minutes. Remove to an ovenproof casserole.
  • Add the rest of the clarified butter to the pan along with the shallots, drained morels, and garlic. Saute over medium heat for 2 minutes, tossing and stirring constantly. Pour the Madeira into the pan and reduce the liquid by half over high heat, 2 to 4 minutes. Add the creme fraiche, cream, lemon juice, 1 teaspoon salt, and 3¿4 teaspoon pepper. Boil until the mixture starts to thicken, 5 to 10 minutes. Pour the sauce over the chicken and bake for 12 minutes, or until the chicken is heated through. To make ahead, refrigerate the chicken and sauce in the casserole and reheat slowly on top of the stove.

ORECCHIETTE WITH MOREL MUSHROOMS AND GARLIC RAMPS



Orecchiette with Morel Mushrooms and Garlic Ramps image

This recipe pairs two foods you might find on a spring hike: morels and ramps, the latter being the wild leeks that grow from South Carolina to Canada. Both have the fresh earthiness of spring, tempered here by the richness of Grana Padano and mascarpone. Buying morels can get expensive, so if you can only afford a few, you can make up for it by adding another portobello or two. If you can't find the pasta called orecchiette (literally, "little ears"), use small shells or another bite-size pasta.

Yield serves 4

Number Of Ingredients 13

20 garlic ramps
4 tablespoons olive oil
Salt and freshly ground black pepper
2 cups dried orecchiette
4 portobello mushrooms, diced
2 cloves garlic, minced
15 morel mushrooms, quartered lengthwise
1/2 cup dry white wine
Zest of 1 lemon
1/2 teaspoon ground nutmeg
1/4 cup grated Grana Padano or Pecorino Romano cheese
Minced fresh flat-leaf parsley leaves for garnish
4 tablespoons mascarpone

Steps:

  • Trim the roots from the ramps with a paring knife, and remove any dead skin clinging to the bulbs. Wash the ramps a few times in warm water to remove the dirt. Coarsely chop the leaves and set them aside. Slice the bulbs down the middle and set aside.
  • Add 2 tablespoons of the olive oil to a large pot of salted water and bring to a boil. When the water is boiling, stir in the orecchiette and cook until al dente, about 10 minutes.
  • Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the ramp bulbs and sauté for 2 minutes. Add the portobellos and cook until soft, about 4 minutes, stirring often. Add the garlic and morels and cook for 2 minutes more. Pour in the wine and simmer gently, uncovered, for 10 minutes.
  • When the pasta is ready, drain, reserving 1/4 cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the ramp leaves, lemon zest, and nutmeg, and cook on high for 2 minutes.
  • Serve the pasta piping hot with grated Grana Padano over the top. Garnish with the minced parsley and season with freshly ground black pepper. Finish each serving with 1 tablespoon of mascarpone spooned on top.

MOREL FRICASSEE



Morel Fricassee image

May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.

Provided by Chef Kate

Categories     Sauces

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 tablespoon butter, unsalted
1 sweet onion, sliced
2 garlic cloves, minced
1 cup cooked ham or 1 cup Canadian bacon, slivered
8 ounces fresh morels, halved, brushed clean
1/2 cup chicken broth
1/4 cup whipping cream (optional)
3 tablespoons minced fresh herbs (such as thyme, tarragon or dill)
1/4 teaspoon salt (optional)
fresh ground pepper

Steps:

  • Heat oil and butter in a large skillet over medium-high heat; add onion.
  • Cook, stirring often, until soft, about 5 minutes.
  • Add garlic and ham; cook, stirring often, 1 minute.
  • Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
  • Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
  • Add salt if needed, and pepper to taste.

Nutrition Facts : Calories 178.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 39.4, Sodium 140.1, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 11.8

CHICKEN FRICASSEE WITH MORELS



Chicken Fricassee with Morels image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 9

2 ounces dried morels
6 chicken breasts with wing, skin on
All-purpose flour, as needed for dredging
1/4 cup clarified butter
6 ounces (about 2 cups) sliced fresh button mushrooms
1 cup Madeira wine
1 cup beef stock
1 cup heavy cream
2 tablespoons lemon juice

Steps:

  • Soak morels in 3 cups very hot water for 30 minutes to re-hydrate. Lift them carefully from the hot water in order to leave any grit behind in the liquid. Discard the liquid, and dry the morels lightly with paper towels. Cut morels crosswise into 1/4-inch to 3/8-inch wide slices and set aside. Sprinkle chicken breasts with salt and pepper. Dredge chicken in flour, and shake off excess. Heat half the clarified butter (1/8 cup) in a large saute pan, and cook the chicken over medium heat for about 8 to 10 minutes. Flip the chicken and brown on the second side, 4 to 5 minutes more. Remove to an ovenproof casserole dish. Add the rest of the clarified butter (the other 1/8 cup) to the same saute pan, add the morels and button mushrooms, and cook gently over low heat for 2 minutes. Then add the Madeira and reduce the liquid by half.
  • Preheat oven to 375 degrees F.
  • When the liquid is reduced, add the beef stock and heavy cream and bring to a gentle boil. Let the mushroom sauce cook until mixture starts to thicken, about 5 to 10 minutes. Pour the sauce over the chicken and bake covered in the oven until done, about 25 to 35 minutes. Sprinkle with fresh lemon juice and serve.

FRICASSEE OF MORELS, RAMPS AND SPRING GARLIC



Fricassee Of Morels, Ramps And Spring Garlic image

Provided by Florence Fabricant

Categories     side dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

10 ounces fresh morels
3 heads spring garlic
1 bunch small ramps (about 30)
3 tablespoons unsalted butter
1 clove garlic, crushed
1 sprig fresh thyme
1 shallot, finely minced
Salt and freshly ground black pepper
2 teaspoons minced flat-leaf parsley

Steps:

  • Place morels in a bowl of water and soak 15 minutes. Drain morels and cut off stems. Trim stems from spring garlic down to 1/2 inch, remove roots and peel off outer layer of skin. Slice garlic heads thin. Rinse ramps very well, cut off roots and peel off outer layer of skin.
  • Place 1 tablespoon butter in a medium-size skillet over low heat, add morels and cook about 2 minutes. Add crushed garlic, thyme and shallot and cook a few more minutes, until morels have softened and given up their liquid. Remove garlic and thyme, season with salt and pepper and set aside.
  • In another skillet, melt 1 tablespoon butter over medium-low heat, add spring garlic and a pinch of salt and cook, covered, about 5 minutes. Move garlic around so it does not brown. Add the ramps and a tablespoon of water, cover and cook 4 minutes longer, until tender. Season to taste with salt and pepper.
  • Add morels and their liquid to spring garlic and ramps, increase heat to medium-high, saute briefly and add another tablespoon of butter. Check seasonings, add parsley and serve.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 3 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 366 milligrams, Sugar 2 grams, TransFat 0 grams

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