Cooking for myself and wife on a fixed income, we can't afford morels. So I made this amazing recipe with dried shitake (2/3) and button mushrooms (1/3). This is soooooo good! My wife is already begging for an encore! I can't wait to make it again! Thank you, thank you, thank you. My respect for French subtly is restored.
@@overson15 my buddy picked mushrooms once for us, we didnt die but we shat ourselves for the remainder of the festival. local store is sellin em $50 a pound and im goin off to buy some.
Chef - thank you for reintroducing classic French cuisine into everyday cooking. Having had full career as a Chef, (trained at CIA Hyde Park, NY), when Classical/Continental cuisine was regarded as benchmark even as Nouvelle Cuisine was emerging. Being grounded in fundamental techniques - absolutely essential, as you so beautifully demonstrate. Any, and everything, is possible when those techniques are mastered - it is the springboard for creativity and innovation. Even after 40yrs, a quick review of classic techniques is sometimes necessary to refresh the mind prior to creating a dish not made since apprenticeship! Again, as one professional to another, and with highest regards- thank you
I had this dish served in First Class on board an Air France flight from Rome to Paris, decades ago. It was the first time I ever ate morel mushrooms and was dazzled by the awesome deliciousness of the meal. Never forgot that experience. Thank you for the recipe.
Stephane, you will not believe how often your meals are making me smile at the end of your videos. It's like magic ! And there's so much to learn from you... Many thanks for your recipes !!! Regards from Cologne
This recipe was easy and very yummy. We found dried morels at the grocery store ($$) but soaked them for about an hour and they plumped up real nice. The sauce was fantastic. Next time we'll probably cut back on the shallots a bit (1 vs 2) so they don't cover up the taste of the morels. You have a great channel!
It is wonderful finding your channel. I was taught to cook by a French chef who did not speak as good English as you, but he taught me by flavor and smell in the kitchen. Your cooking reminds me of him. I miss him very much. He taught me more than just how to cook, but how to love cooking.
French Cooking Academy--I love this channel. I am only part French, but it gives me a chance to revisit my Gallic roots and to hone culinary skills that are, since I am retired and my children are long since launched on lives of their own, dwindling with time. Thank you!
Thank you so much! Merci! I did it last night and it was a hit. I realized that you have to cook it slowly and simmer most of the time to get more out of the flavors and careful not to overcook the chicken.
I love this recipe. This is the time of year for fresh morels in Maryland and I go out to harvest them in the woods. I don't particularly like Sherry so I use Cognac or I have used Calvados. Great recipe! Great video!!! Love your channel!
I made this a couple of times following this method and it turned out great! Keep up the good work with the channel, I am becoming a better cook as I watch your videos.
We pick fresh morels in our back yard each year. Never enough to dry. Thank you very much for sharing your expertise. I will definitely make this recipe soon. Whenever I watch your videos I get homesick for S. France near Vallauris where I used to live. "It's all about the sauce" in French cooking.
Fixing this tonight using reconstituted dried morels - great video. Many thanks! IT WAS SUPERB!! I added a squeeze (about 1.5 Tablespoon) fresh lemon juice which really made the sauce sparkle and cut the richness just enough . I used dried morels ($$$~!) but will double the amount next time - Cost be damned for something this wonderful!!!
There is surely a Mycology association in Michigan that you may want to join. The organizations usually have forays where they hunt for different kinds of wild mushrooms. If you do that BE CAREFUL to not collect the "false morel". It looks like the morel except that the "bell" of the morel is not attached to the stem at the bottom. The poisonous "false morel" is attached at the bottom of the "bell".
french food is so good and your cooking is amazing and making it simplified .. so pllz can you make a video on a full french dinner table , you know like appetizers,side and main dish
Made this for my family today and it was a hit! So delicious and easy to make. I substituted a high quality coconut milk instead of cream to make it lactose free and it was amazing! Thank you!
I want to thank you chef Stephane for this fantastic recipe! I have made it today and it turned out great. I will save it in my recipe book. I have been looking for french recipes for a while for my french cooking month , I am so pleased to find your channel, I will try to make many french dishes following your recipe. Thank you again.
I came from this Chef’s presentation video of the most expensive chicken dish and found this dish of yours better and much more tasty than the former. Thank you.
I don't know, how many times, I've had the plesure to cook that "borderline insane" 😉😃 dish, thank's to you. Usually I served it with tagliatelle on the side, as you presented it in the video. But this time I decided to make fusion kitchen with the Italians: I made my own tagliatelle with a pasta mashine, boiled them and combined the pasta with the beautyful morel sauce in a pan, with pasta water (in order for the starche to binde the souce on the pasta). And than I did some "mantecatura", as the Italians say. Some tosting in the pan until the liquids were allmost reduced. The side dish, respectively the tagliatelle, was way better, than simply to put sauce on it! Anyway; I am one of your biggest fans. Got bless you - or something like that, less religious!😅😉 Best regards, Christian
Mushrooms are such an underrated star of the food word, and even the spiritual world too. I'm going to try this with something as simple as a chestnut mushroom.
this recipe is very similar to Paul Bocuse's Bresse chicken fricassee with morel mushrooms, but more accessible. I look forward to more of your demos. Tres bien
Aloha Kakahiaka, I made this last night and it turned out exactly as you described. Wow! Wow! Wow! What an explosion of flavors!!! A good sherry really makes an impact (I used to throw either cabernet or sake in everything). My only challenge was I ordered the dehydrated morel mushrooms online and got a batch that had too many broken mushrooms. So if anyone makes this you need to make sure you get good quality morels that are guaranteed to be whole morels. I want to buy more, however the links in the description no longer works. Regardless, it still turned out great and yeah, those morels smell magnifique! Mahalo nui loa!!!
Yum. Morel's grow in all around my home in Minnesota. So good glad to see a recipe with them. I've picked them about the size of that strainer. So I guess I would use just a couple smallish ones and chop them.
my god lucky people !! fresh morels all around i would love to have that . actually it’s funny because this recipe back in the old days was a special occasion dish where chicken was the most expensive item and morels were the free stuff then 😀😀😀👨🏻🍳
French Cooking Academy they grow only for a few weeks late spring. Very abundant in marshland areas and by lake and rivers. Which there are plenty in Minnesota. It is known as the land of 10000 Lakes. Actually closer to 100000 lakes. Seriously.
Morels are wild mushrooms and prone to have bugs in them, so you might want to inspect the holes carefully and then halve them lengthwise to check that there are no unwanted guests inside either.
Beautiful! I will make this sauce all for me. My husband doesn't like mushrooms and I'm vegetarian (so leaving out the chicken). Looking forward to morel season in Minnesota, but a commenter below had a great point that the fresh morels would not produce the lovely liquor that the dried ones do. Also, your English is excellent, your accent is charming and I have no difficulty understanding what you're saying.
@@FrenchCookingAcademy Stephan, trust me: People don't just understand you, man, they love you! Everything about your persona and your presentations are endearing, charismatic, and of course, in the end, always savoury and delicious. And finally your enthusiasm, passions, and approaches are quite infectious, all to the good, all to the good!
@@FrenchCookingAcademy I guess there's 15 hours difference between where I live in Victoria BC and you in Australia, makes waiting for your next video all the more exciting! You know you got it all: you're young, strong, handsome, and a passionate Chef. You're going to make it to the very, very top, but just keep your head small! Don't let the ego get too big; Jacques Pepin's a good model of a guy who kept his head small, and became a one man National Institution. In his day he was up there w/Julia Child, whom I remember watching when I was a kid on the black & white TV! I'll tell you a great anecdote about him: he was offered to be Chef at the White House, and he turned it down!! Which I think is enormously wonderful, I would have done the same. All too often the President is an idiot who follows orders from the real powers behind the throne. To show you how bad it is, President Nixon had ketchup with every meal, and he put ketchup on half of his food, which made his Chef cry!! So don't go there, just keep doing what you're doing, which is beautiful beautiful! I tell you what I tell my students: follow your heart. Not only will you be happy but all things will come to you. They will, I promise you! You are blessed with endless Charisma. If you were in Canada you'd be a national celebrity within a year with a huge following, believe me, and you'd not even have to be in Montréal! All best, All-Ways, Joseph josephfasciani@gmail.com
OK, I only had fresh morels, no sherry and no mushroom liquor, so I improvised with cognac. Sweet mother Mary. This could be a stand alone pasta sauce honestly. I also added one garlic clove and one leek and I couldn't be happier with how it turned out.
Thos dish made me fall in love with Nico Ladenis's quisine. One day I hope to get ahold of a bottle of Jura's Chateau Chalon to make it exactly as he does, till then the sherry will have to do.
Used fresh morels from the forest tonight. It was one of the most seminal dishes I've ever made. Thank you. (I'm sorry, but I did tweak it a little bit)
I love your channel and your recipes and especially adore French cuisine. Thank you for your hard work. I will become a patron as soon as I can figure it out. Also, you should put a sign in your kitchen asking people to sign onto your channel as a patron.
Maybe you can put some sort of logo or image on the screen indicating that viewers can become patrons. I think you have an enormous number of viewers who may not be aware that they can become patrons. Your work is very valuable to us the audience who appreciate your clearly produced recipes and cookery information. I hope at some point you will take us shopping with you for French ingredients. That will be very fascinating. All the best wishes to you. Merci.
In 1972, my Belle-mere smuggled morels into America and prepared this dish for a new bride (me). Fabulous! I don't know if French morels can be legally imported into the USA in 2022, but I always remember this dish as a very "naughty" and, therefore, extra special dish! At that time we couldn't have unpasteurized cheese in America, either, so on subsequent visits my parents-in-law also smuggled in Brie and a half wheel of Raclette.
Stephane, I am going to make this. I want to use the exact ingredients you used; thanks for the link for the morels. You didnt tell us what brand jelly stock you used, I havn't seen it here on the shelves in Tassie. What brand is it. This luxurious dining experience is going to be worth the trouble and expense. Brilliant post -- more please🙂
It's a Knorr chicken cube from the supermarket you should find it in the cooking stock section. Otherwise juste use âne good quality chicken stock cube . Great to hear someone from Tasmania watch the channel . Tasmania is one of my favourite place around here for the nature and food😀😀😋👨🍳
same way just replace the mushroom stock with chicken stock or yellow wine instead of sherry. i never tried them fresh i heard the taste is somehow less concentrated. let me know how you go then . free morels !! lucky
we pick those fresh in the Pacific NW of USA in the mid spring time. I imagine the dried ones really make that mushroom liquor though, so fresh ones might not do that magic.
I ordered some dry morels and I'm doing this tonight. Going to use the breasts and debone the legs for the chicken. I assume this should have the fat trimmed and no skin due to the richness of the sauce. I am stoked. I found a sherry that should be similar as I looked up the type you listed and it suggested it was a 'medium dry' sherry.
Looks delicious and an amazingly easy dish. Unfortunately, I don't have Morels but I'm using Dried Ceps instead. The sherry is Dom Gaspar Amontillado. I will accompany the dish with mashed potatoes and steamed broccoli. Next time I'll get the proper ingredients. Cheers Stephan.
I just saw this recipe and OMG !!!!! I'm dying !!!!!! Not very easy to find morels but I know one place. I'm def making this very soon! BTW, ones in France I had a filet of beef with a morel souse and I had been dreaming ever since. It was served with the pommes de terre gratinées so I think I will do the same for this dish.
wonderfull classie french dishes , also super understanderble explained. super surroundin wich makes it even better to understand , its makable in a realy every kitchen. nice job , buddy , nice job
Got inspired by this but we don't have any morels here. Had some leftover ground chicken. Made meatballs. Replaced morel with shittaake and sherry with sake. Turned out so yummy!
Cooking for myself and wife on a fixed income, we can't afford morels. So I made this amazing recipe with dried shitake (2/3) and button mushrooms (1/3). This is soooooo good! My wife is already begging for an encore! I can't wait to make it again! Thank you, thank you, thank you. My respect for French subtly is restored.
My first thought was shitake and paris browns which I can get both locally . Thx for tip.
Shitake and morels are worlds apart.
I only payed about 5 bucks for a pack
I find pounds of them on my property every spring 😊
@@overson15 my buddy picked mushrooms once for us, we didnt die but we shat ourselves for the remainder of the festival. local store is sellin em $50 a pound and im goin off to buy some.
Chef - thank you for reintroducing classic French cuisine into everyday cooking. Having had full career as a Chef, (trained at CIA Hyde Park, NY), when Classical/Continental cuisine was regarded as benchmark even as Nouvelle Cuisine was emerging. Being grounded in fundamental techniques - absolutely essential, as you so beautifully demonstrate. Any, and everything, is possible when those techniques are mastered - it is the springboard for creativity and innovation. Even after 40yrs, a quick review of classic techniques is sometimes necessary to refresh the mind prior to creating a dish not made since apprenticeship! Again, as one professional to another, and with highest regards- thank you
I had this dish served in First Class on board an Air France flight from Rome to Paris, decades ago. It was the first time I ever ate morel mushrooms and was dazzled by the awesome deliciousness of the meal. Never forgot that experience. Thank you for the recipe.
This is the kind of cooking that I identify with classic French cuisine. Love it.
Classic and expensive. Lol
@@karenbrower9952 and SOOOOOO worth every penny!
Stephane, you will not believe how often your meals are making me smile at the end of your videos. It's like magic ! And there's so much to learn from you... Many thanks for your recipes !!! Regards from Cologne
This recipe was easy and very yummy. We found dried morels at the grocery store ($$) but soaked them for about an hour and they plumped up real nice. The sauce was fantastic. Next time we'll probably cut back on the shallots a bit (1 vs 2) so they don't cover up the taste of the morels. You have a great channel!
It is wonderful finding your channel. I was taught to cook by a French chef who did not speak as good English as you, but he taught me by flavor and smell in the kitchen. Your cooking reminds me of him. I miss him very much. He taught me more than just how to cook, but how to love cooking.
that’s a great view on cooking i like it 🙂
French Cooking Academy--I love this channel. I am only part French, but it gives me a chance to revisit my Gallic roots and to hone culinary skills that are, since I am retired and my children are long since launched on lives of their own, dwindling with time. Thank you!
Morels are amazing. I've always fried them, but I really want to try this dish with them. I feel like their true flavor would come out more this way.
Thank you so much! Merci! I did it last night and it was a hit. I realized that you have to cook it slowly and simmer most of the time to get more out of the flavors and careful not to overcook the chicken.
I love this recipe. This is the time of year for fresh morels in Maryland and I go out to harvest them in the woods. I don't particularly like Sherry so I use Cognac or I have used Calvados. Great recipe! Great video!!! Love your channel!
Beautifully presented, Stefan - including the simple table, old cutlery and porcelain which make the food look even better.
I made this a couple of times following this method and it turned out great! Keep up the good work with the channel, I am becoming a better cook as I watch your videos.
i al si glad to hear so many people watching the channel improve their cooking skills 🙂👍👨🏻🍳
We pick fresh morels in our back yard each year. Never enough to dry.
Thank you very much for sharing your expertise. I will definitely make this recipe soon.
Whenever I watch your videos I get homesick for S. France near Vallauris where I used to live.
"It's all about the sauce" in French cooking.
Fabulous! Who doesn't love a creamy, mushroom dish such as this? Merci!
I found a huge morel in my yard yesterday. I'm making this! My favorite meal on my honeymoon in Paris was a dish similar to this!
Just got out of the woods with a nice bag of awesome morels sounds like your recipe is gonna be my dinner tomorrow evening thanks from S/W Wisconsin!
I had this at Cafe Comptoir Abel in Lyon, one of the most delicious dinners I have ever had in my life!
Fixing this tonight using reconstituted dried morels - great video.
Many thanks! IT WAS SUPERB!! I added a squeeze (about 1.5 Tablespoon) fresh lemon juice which really made the sauce sparkle and cut the richness just enough
. I used dried morels ($$$~!) but will double the amount next time - Cost be damned for something this wonderful!!!
i know it is expensive but yeah it does taste great 😋😋👨🏻🍳
I find this amazing, I could easily source all the ingredients either locally or from my state. I think I will try and make this dish Pure Michigan.
There is surely a Mycology association in Michigan that you may want to join. The organizations usually have forays where they hunt for different kinds of wild mushrooms. If you do that BE CAREFUL to not collect the "false morel". It looks like the morel except that the "bell" of the morel is not attached to the stem at the bottom. The poisonous "false morel" is attached at
the bottom of the "bell".
I'm now MORELly obligated to cook this even though it's still summer.
Merci, merci ! Vous êtes incroyables ! :p
i like the joke 🙂😀👨🏻🍳
french food is so good and your cooking is amazing and making it simplified .. so pllz can you make a video on a full french dinner table , you know like appetizers,side and main dish
I use to pass the water from the morels through a coffee filter. Then there will be no sand left.
Freddy Jensen great tip!
Wow that tip is amazing.
Good tip. Thanks.
Made this for my family today and it was a hit! So delicious and easy to make. I substituted a high quality coconut milk instead of cream to make it lactose free and it was amazing! Thank you!
What a beautiful recipe. Rich and luxurious. If I can afford Morels I'll be making this for sure!
I want to thank you chef Stephane for this fantastic recipe! I have made it today and it turned out great. I will save it in my recipe book. I have been looking for french recipes for a while for my french cooking month , I am so pleased to find your channel, I will try to make many french dishes following your recipe. Thank you again.
Glad it turned out well and thank you for following the channel
I made this and just wow. Amazing taste.
I came from this Chef’s presentation video of the most expensive chicken dish and found this dish of yours better and much more tasty than the former. Thank you.
Ive done this with partridge (grouse) and it is phenomenal wow
I don't know, how many times, I've had the plesure to cook that "borderline insane" 😉😃 dish, thank's to you.
Usually I served it with tagliatelle on the side, as you presented it in the video.
But this time I decided to make fusion kitchen with the Italians:
I made my own tagliatelle with a pasta mashine, boiled them and combined the pasta with the beautyful morel sauce in a pan, with pasta water (in order for the starche to binde the souce on the pasta). And than I did some "mantecatura", as the Italians say. Some tosting in the pan until the liquids were allmost reduced.
The side dish, respectively the tagliatelle, was way better, than simply to put sauce on it!
Anyway; I am one of your biggest fans.
Got bless you - or something like that, less religious!😅😉
Best regards,
Christian
Mushrooms are such an underrated star of the food word, and even the spiritual world too.
I'm going to try this with something as simple as a chestnut mushroom.
Absolutely beautifully talked thru!! Excellent instructor!!!
this recipe is very similar to Paul Bocuse's Bresse chicken fricassee with morel mushrooms, but more accessible. I look forward to more of your demos. Tres bien
Aloha Kakahiaka, I made this last night and it turned out exactly as you described. Wow! Wow! Wow! What an explosion of flavors!!! A good sherry really makes an impact (I used to throw either cabernet or sake in everything). My only challenge was I ordered the dehydrated morel mushrooms online and got a batch that had too many broken mushrooms. So if anyone makes this you need to make sure you get good quality morels that are guaranteed to be whole morels. I want to buy more, however the links in the description no longer works. Regardless, it still turned out great and yeah, those morels smell magnifique! Mahalo nui loa!!!
We are finally having a good year in s/w Wisconsin!
Love your channel, thankyou! I've spent 3 months living in the south of France, and love cooking.
Yum. Morel's grow in all around my home in Minnesota. So good glad to see a recipe with them. I've picked them about the size of that strainer. So I guess I would use just a couple smallish ones and chop them.
my god lucky people !! fresh morels all around i would love to have that . actually it’s funny because this recipe back in the old days was a special occasion dish where chicken was the most expensive item and morels were the free stuff then 😀😀😀👨🏻🍳
French Cooking Academy they grow only for a few weeks late spring. Very abundant in marshland areas and by lake and rivers. Which there are plenty in Minnesota. It is known as the land of 10000 Lakes. Actually closer to 100000 lakes. Seriously.
I love morels, this sounds like a great recipe.
It's looks gorgeous and it has to be so tasty. Can not wait to make this recipe. I love your channel!
THAT is gorgeous. You do such a nice job with the food and the lovely presentation. I will do this one. Thank you very much.
I love your excitement in this one!!! I'm happy about this series=)
Thanks it's good to actually do series like that it feels more focused 🙂
Was lucky enough to get some fresh spring Wisconsin morels, and did this exact recipe. It was fantastic.
This looks amazing; a keeper for sure and well produced. 2 thumbs up!
Morels are wild mushrooms and prone to have bugs in them, so you might want to inspect the holes carefully and then halve them lengthwise to check that there are no unwanted guests inside either.
Beautiful! I will make this sauce all for me. My husband doesn't like mushrooms and I'm vegetarian (so leaving out the chicken). Looking forward to morel season in Minnesota, but a commenter below had a great point that the fresh morels would not produce the lovely liquor that the dried ones do. Also, your English is excellent, your accent is charming and I have no difficulty understanding what you're saying.
ah that’s good to hear thanks i am always wondering if people can understand me . 🙂
@@FrenchCookingAcademy Stephan, trust me: People don't just understand you, man, they love you!
Everything about your persona and your presentations are endearing, charismatic, and of course, in the end, always savoury and delicious.
And finally your enthusiasm, passions, and approaches are quite infectious, all to the good, all to the good!
😀👨🏻🍳🎉🎉
@@FrenchCookingAcademy
I guess there's 15 hours difference between where I live in Victoria BC and you in Australia, makes waiting for your next video all the more exciting!
You know you got it all: you're young, strong, handsome, and a passionate Chef. You're going to make it to the very, very top, but just keep your head small! Don't let the ego get too big; Jacques Pepin's a good model of a guy who kept his head small, and became a one man National Institution. In his day he was up there w/Julia Child, whom I remember watching when I was a kid on the black & white TV!
I'll tell you a great anecdote about him: he was offered to be Chef at the White House, and he turned it down!! Which I think is enormously wonderful, I would have done the same. All too often the President is an idiot who follows orders from the real powers behind the throne.
To show you how bad it is, President Nixon had ketchup with every meal, and he put ketchup on half of his food, which made his Chef cry!!
So don't go there, just keep doing what you're doing, which is beautiful beautiful!
I tell you what I tell my students: follow your heart. Not only will you be happy but all things will come to you. They will, I promise you! You are blessed with endless Charisma.
If you were in Canada you'd be a national celebrity within a year with a huge following, believe me, and you'd not even have to be in Montréal!
All best, All-Ways,
Joseph
josephfasciani@gmail.com
Stockpot! Marco would be proud
only if it's knor
lol i think it was one of those 😀😀👨🏻🍳
This looks amazing 😎 You guys are the best cooking channel on RUclips, keep it up!
thanks 😋👨🏻🍳 there is still plenty to learn
Man!!! The finest stuff, I've ever had! Impressed even my mother...😄🤘
OK, I only had fresh morels, no sherry and no mushroom liquor, so I improvised with cognac. Sweet mother Mary. This could be a stand alone pasta sauce honestly. I also added one garlic clove and one leek and I couldn't be happier with how it turned out.
Well i personally love to cook with morrels, as im also foraging myself and know the insane flavour, that these mushrooms are packed with.
Thos dish made me fall in love with Nico Ladenis's quisine. One day I hope to get ahold of a bottle of Jura's Chateau Chalon to make it exactly as he does, till then the sherry will have to do.
Stephane, I swear I could kiss you!
I just made this dish this evening, and O.M.G., it is one of the best things I've ever eaten!
Used fresh morels from the forest tonight. It was one of the most seminal dishes I've ever made. Thank you. (I'm sorry, but I did tweak it a little bit)
That looks so awesome. Brilliant recipe.
thanks a lot 🙂👨🏻🍳
I have no words......except I'm going to try this as soon as possible!! Thanks for a great video.....
We actually have Morels grow at our family cabin. Next year when they come up I'll pick some and try this dish.
Merci! Made this tonight for my girlfriend with some fresh morels and it was so good!
That was decadent. Can't wait to try that. Merci.
Man I love the passion for food.
I love your channel and your recipes and especially adore French cuisine. Thank you for your hard work. I will become a patron as soon as I can figure it out. Also, you should put a sign in your kitchen asking people to sign onto your channel as a patron.
thanks for thinking of supporting . i like the idea of the sign but it would have to be discreet i think 🙂
Maybe you can put some sort of logo or image on the screen indicating that viewers can become patrons. I think you have an enormous number of viewers who may not be aware that they can become patrons. Your work is very valuable to us the audience who appreciate your clearly produced recipes and cookery information. I hope at some point you will take us shopping with you for French ingredients. That will be very fascinating. All the best wishes to you. Merci.
I reserve this for you all on my next france pelgrimage 😀
i'm so hungry now .... watching this during lockdown is a bad idea
Merci chef,pour votre recette fantastique.
Just foraged a bunch of morels. Im gonna have to try this recipe!
I love your Channel is great!
I talk from Brazil coutry of são Paulo state.
thanks a lot
In 1972, my Belle-mere smuggled morels into America and prepared this dish for a new bride (me). Fabulous!
I don't know if French morels can be legally imported into the USA in 2022, but I always remember this dish as a very "naughty" and, therefore, extra special dish!
At that time we couldn't have unpasteurized cheese in America, either, so on subsequent visits my parents-in-law also smuggled in Brie and a half wheel of Raclette.
Used Polish dried mushrooms, worked great.
Thank lot like this dishes. My favorit cooking
Looks good. If I was going to have chicken in a cream sauce I’d make Butter Chicken yummy
This weekend I’m attempting this recipe. I’m pretty eager to taste morels for the first time.
oh yeah that’s great to hear 😀 let me know how you go . do you have the sherry as well?
Morels grew wild on my grandparents' farm.
I definitely need to try this!
Another wonderful video. Thank you.
🙂🙂👨🏻🍳
Oh yum! I want to make this. I've never found a commercial chicken glace; I'll have to look again. Thanks for the videos!
don’t worry about what i used you can use any good quality stock cube
You are really good , man ! Thank you 🙏🏻 😉
Outstanding video!!! Really well done 🙏🏼
Thank you very much for this recipe. These mushrooms were some of the most tasty produce i have tasted lately!
Your guests have have the morals (sic)
I have some dried morels, next time to the store I’m getting some sherry and heavy cream.
Morel...the tastiest mushroom.
This is my favourite recipe thanks Stephan
Wonderful! We will see morels in the forests soon. I am looking forward to the rabbit!
Stephane, I am going to make this. I want to use the exact ingredients you used; thanks for the link for the morels. You didnt tell us what brand jelly stock you used, I havn't seen it here on the shelves in Tassie. What brand is it. This luxurious dining experience is going to be worth the trouble and expense. Brilliant post -- more please🙂
It's a Knorr chicken cube from the supermarket you should find it in the cooking stock section. Otherwise juste use âne good quality chicken stock cube . Great to hear someone from Tasmania watch the channel . Tasmania is one of my favourite place around here for the nature and food😀😀😋👨🍳
How would you adjust this recipe for fresh morels? They will be in season, soon, here. Awesome video, thanks for posting!
same way just replace the mushroom stock with chicken stock or yellow wine instead of sherry. i never tried them fresh i heard the taste is somehow less concentrated. let me know how you go then . free morels !! lucky
French Cooking Academy Thanks, I will!
we pick those fresh in the Pacific NW of USA in the mid spring time. I imagine the dried ones really make that mushroom liquor though, so fresh ones might not do that magic.
no the fresh one won’t but they will release a lot of beautiful juice
I ordered some dry morels and I'm doing this tonight. Going to use the breasts and debone the legs for the chicken. I assume this should have the fat trimmed and no skin due to the richness of the sauce. I am stoked. I found a sherry that should be similar as I looked up the type you listed and it suggested it was a 'medium dry' sherry.
Looks delicious and an amazingly easy dish. Unfortunately, I don't have Morels but I'm using Dried Ceps instead. The sherry is Dom Gaspar Amontillado. I will accompany the dish with mashed potatoes and steamed broccoli. Next time I'll get the proper ingredients. Cheers Stephan.
I just saw this recipe and OMG !!!!! I'm dying !!!!!! Not very easy to find morels but I know one place. I'm def making this very soon! BTW, ones in France I had a filet of beef with a morel souse and I had been dreaming ever since. It was served with the pommes de terre gratinées so I think I will do the same for this dish.
that makes me hungry 😋😋
Looks good !!
I love this recipe..well done sir.
Looks so good. Now to find those morels!
Added a link in the video amzn.to/2FNNChf
Mmmm... Nice western style!! That taste so delicious and creamy dish!!! Taste so good to try it!! Great dish!! See U anytime!!
thanks for watching again 😀
You are so welcome!!! Have a great day too!! :)
Kenny Rogers i
That's Awesome!
I used to forage for Morels when I lived in Pennsylvania. Now I live in the desert :-(
My mouth is watering sir... fabulous. Can't wait to try this.
thanks it is such a tasty sauce . i really love it🙂😋👨🏻🍳
wonderfull classie french dishes , also super understanderble explained. super surroundin wich makes it even better to understand , its makable in a realy every kitchen. nice job , buddy , nice job
thanks a lot . yeah i aim at keeping things realistic for home cooking
Wow amazing! Thanks chef
Those mushrooms looking like a sponge or sea corals. Never seen these type of mushrooms!
Right, or the brains of some small alien creature from outer space!! ; )
Yay !! Ma bouche salive, comme j'entend la tienne lol 🇨🇦🇨🇦
Got inspired by this but we don't have any morels here. Had some leftover ground chicken. Made meatballs. Replaced morel with shittaake and sherry with sake. Turned out so yummy!
Love that you adapted the recipe with what you have 👍👨🍳🙂
will try for dinner tonight
Can I make this with fresh morels? What would change? How can I replace the soaking water from dried mushrooms, since I won't have that?
Oh yes deffo. Ganna. Try. This