While I was in Madison, I picked up a pound of morel mushrooms. Our friend Tom had never had them, so we lightly breaded fried the first batch in butter, because I think that’s the best way to make them. (Personally, I think that’s the best way to make a lot of things…)
For the main course, I made Braised Chicken with Asparagus and Morel Saute from Bon Appetit, a recipe that starts by marinating the chicken in a mixture of lemon zest and fresh herbs. Then, I browned each side before situating the chicken in a bath of broth, wine, onions and morels.
After baking at a low temperature for 90 minutes, I placed the chicken on a bed of rice and topped it with a reduction of the wine and broth, as well as sauted morels, asparagus and leeks. It was a time-intensive recipe, but it made for a fun Sunday project.
My friends Chuck and Lori found pounds and pounds of morels this spring, and they’ve tried a number of incredible recipes. You can check them out over on Horse Farm Diaries.
Smith Family Weblog 
Posted by Double L on May 29, 2009 at 11:53 am
Wow, that meal looks delicious!
Thanks for stocking my freezer while you visited! I am looking forward to having the leftover feta and spinach stuffed chicken for lunch… is it time yet?!
You are such a fantastic chef and friend!
Posted by Lori on May 29, 2009 at 1:48 pm
Thanks for the plug. 🙂
Posted by Gramma Great on May 29, 2009 at 4:52 pm
The morel pictures make my mouth water! We had an “almost as good” lunch today! Dennis invited some of us lucky neighbors over to the garage for a “fresh from the lake” crappie fry! Probably about 1 hour from the lake to the frying pan! Absolutely delicious!!!