Chicken with Morel Mushroom Sauce

Morchella, the true morels, is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive mushrooms appear honeycomb-like in that the upper portion is composed of a network of ridges with pits between them. These ascocarps are prized by gourmet cooks, particularly for French cuisine.

Morels are a feature of many cuisines, including Provençal. Though morels are typically sold dried or canned, they can be purchased fresh. When preparing fresh morels, never soak them as this will ruin their delicate flavor.

* Toxicity:
Morels contain small amounts of toxins that are usually removed by thorough cooking, and morel mushrooms should never be eaten raw. It has been reported that even cooked morels can sometimes cause mild poisoning symptoms when consumed with alcohol.

Category:

Howto & Style

Tags:

• Gordon
• Ramsey
• cooking
• Chicken
• Morel
• Mushroom
• Sauce

[cetusipy]

This isn't about how to cook food, the technique and cutting skills etc.

It's about the key elements of a specific dish. He gives you the ingredients and the order for preparation, and discusses some of the food chemistry behind why.

Personally, I've learned two tricks from watching his videos so far that I have NEVER seen watching hours of cooking technique video''s.

It's a show for people looking to become better chefs, not beginners.

[couchebag]

Definitely like these quick to the point no nonsense tips and recipes Ramsey puts together. As others have pointed out, short on details and specifics but these are not geared toward beginning cooks. If you know your way around the kitchen and aren't intimidated with fast technique, you can really learn a lot with these.

[iwanttoholdyourbigkn]

....and you with the turkey and truffles??? Stop already. Its a shame for the truffle.

[iwanttoholdyourbigkn]

Cooking is not rocket science........its about combining the ingredients to make one fantastic dish and being a little creative. Some of what Ramsay does I can do without problem and enjoy my own variations of some of his dishes.

This dish however, I find it sad he tosses the morels out as they are usually the nicest part of the dish. Also to refine the sauce a bit, use a shot of cognac when you start to sautée - it ads some great earthiness to the mushroom (or any mushroom dish).

[jcomd]

All his vids have pointed, succinct, and usually crucial tips on the steps to make the dish. Otherwise, it doesn't come out as expected. I have made at least 12 of his suggestions and they all came out magnificent. As with the majority of the posts here; it helps the more advance chef. But hey, how does one advance except for mentors like Gordon.

[Mattios123]

done...

[michaelnrdx]

Some people are naturally more talented than others. I don't find his teaching method effective for a broad range of people.