Wanting to have something like the flavors we had in France, I decided to try to buy and cook some morels. I was going to try two different dishes, but things went a tad awry.
First, I bought some morels online from a place called Morel Masters. I got two pounds. I had only every purchased morels before in France from the farmers markets. I’d never washed them, but online all the advice was to soak them. I was so grossed out by the amount of bugs that came out that I put them in a second soaking of fresh water. I suspect that I lost flavor unnecessarily with that second soaking.
post soaking
bugs - the white ones are worms
The second mistake I think I made was to soak the mushrooms too close to cooking time. They were still thoroughly wet when I cooked them.
jidori chicken from A Cut Above
The last mistake I made was not cooking down the sauce, so it was too thin. It was late and we were tired. Good flavor, though.
https://cooking.nytimes.com/recipes/1019296-pan-roasted-chicken-in-cream-sauce
I used goose broth from x-mas and thyme and marjoram for the savory.
I meant to make morels last night with sweetbreads but I forgot to soak the mushrooms in time, so I am making the same chicken recipe tonight! Wish me luck!
