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
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!
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.
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!
This recipe was easy and very yummy. We found dried morels at the grocery store ($$) but soaked them for about an hour and they plumped up real nice. The sauce was fantastic. Next time we'll probably cut back on the shallots a bit (1 vs 2) so they don't cover up the taste of the morels. You have a great channel!
We pick fresh morels in our back yard each year. Never enough to dry. Thank you very much for sharing your expertise. I will definitely make this recipe soon. Whenever I watch your videos I get homesick for S. France near Vallauris where I used to live. "It's all about the sauce" in French cooking.
I made this a couple of times following this method and it turned out great! Keep up the good work with the channel, I am becoming a better cook as I watch your videos.
Made this for my family today and it was a hit! So delicious and easy to make. I substituted a high quality coconut milk instead of cream to make it lactose free and it was amazing! Thank you!
Fixing this tonight using reconstituted dried morels - great video. Many thanks! IT WAS SUPERB!! I added a squeeze (about 1.5 Tablespoon) fresh lemon juice which really made the sauce sparkle and cut the richness just enough . I used dried morels ($$$~!) but will double the amount next time - Cost be damned for something this wonderful!!!
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 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.
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".
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.
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.
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
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.
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)
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
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
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.
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.
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.
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.
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.
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
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😀😀😋👨🍳
Bonjour, à quoi correspond ( cherry wine ) en français dans cette recette s'il vous plaît ? Est-ce ( vins de cerises ou vins madère) peut-être? Je suis vraiment très fan de vos vidéos ! un grand MERCI !!!
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!
