with Wild Mushroom Cream
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
is one of Alan Spedding's recipes. Alan has featured
on several TV cooking programmes as a keen amateur chef.
has got to be the single best tasting dish that I`ve
ever cooked, the smokey taste of the wild fungi makes
it worth the small expense that you`ll have to fork
out for them but take my word for it, the taste is orgasmic,
the recipe simple, and once savoured never forgotten.
The recipe serves two.
Nice free range chicken breasts (skin off)
1 pkt of dried morels or cep mushrooms
soaked in 250 ml warm water
150 mls chicken stock
150 mls dry sherry
250 mls Double cream (fresh, not long life)
In a saute or frying pan, melt a large knob of butter,
season the chicken breasts with salt and pepper then
gently fry to seal the meat for one minute each side
over a medium heat.
up the heat, turn the chicken and add the mushroom
stock from the soaked mushrooms. (Reserve the mushrooms
to one side)
Allow the mushroom stock to boil away and reduce down,
keep turning the chicken breasts to ensure even cooking.
the stock has reduced to a syrupy consistency, add
the chicken stock and repeat the process of reduction
again to the syrupy stage. Don`t forget to keep turning
the breasts in the pan.
the sherry and repeat once again until the syrupy
stage is reached, now add the mushrooms and the cream.
the cream to the boil in the pan and then allow to
boil away for a minute or so until it begins to thicken
up and take on a sauce like consistency.
the breast sliced or whole, topped with the mushrooms
and the sauce. It goes really well with oven roasted
really is important when making this dish to taste,
taste, and taste again and then you will be able
to learn how the flavours change during reduction and
exactly when to add the next ingredient.
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