This time of year makes us all eager to head outside. For some that means that mushroom season is close! Before we get to the recipe, here are some picking, storing and handling tips about these tasty little morsels:Learn: In the same fungi family as truffles, morels are cone-shaped mushrooms with a spongy, honeycomb texture and nutty, earthy flavor. They grow wild from early spring to late June.
Purchase: Look for fresh morels free of excessive dirt. They should be dry and springy but still firm. Colors range from pale yellow-tan to dark brown or black. Dried, canned, or frozen morels are available year-round.
Handle: Avoid rinsing any mushroom before storing, as water will accelerate spoilage. Gently clean with a soft, dry vegetable brush, and gingerly roll on the countertop to remove trapped dirt. Store in a loosely closed paper bag in the refrigerator up to two or three days.
Use: Morels are tasty lightly sautéed and served alongside other spring delicacies such as asparagus. If using dried morels, soak in warm water or broth for 30 minutes or until plump to rehydrate.
Ingredients
- Fresh Morel Mushrooms
- Cooking spray
- 8 chicken thighs (about 2 pounds), skinned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup fat-free, less-sodium chicken broth
- 2 bay leaves
- 3 cups hot cooked rice
Preparation
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté 4 minutes on each side or until browned. Add mushrooms, broth, and bay leaves. Cover, reduce heat, and simmer 20 minutes or until chicken is done. Discard bay leaves. Serve with rice.
This recipe and information is from www.cookinglight.com
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