Available in supermarkets, dried morel mushrooms have an intense smoky flavour, which complements the mildness of chicken.
- Portion size 8 servings
- Credits : Canadian Living Magazine: April 2009
Filling: In bowl, pour 2-1/2 cups (625 mL) boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain into shallow saucepan or skillet. Remove stems and discard. Halve caps lengthwise and set aside.
Bring soaking liquid to simmer. Add chicken; cover and poach until no longer pink inside, about 20 minutes. Transfer chicken to plate and let cool.
Strain poaching liquid through cheesecloth-lined sieve to make 1-1/2 cups (375 mL); set aside. Discard skin and bones from chicken; shred chicken and set aside. (Make-ahead: Refrigerate chicken and poaching liquid in separate airtight containers for up to 24 hours.)
In small skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook mushrooms with one-third of the shallots for 3 minutes. Set aside.
In saucepan, melt remaining butter over medium heat; cook remaining shallots, salt and pepper until softened, about 5 minutes. Sprinkle with flour; cook, whisking, for 1 minute.
Whisk in reserved poaching liquid; bring to boil. Reduce heat and simmer, whisking often, until smooth and thickened, about 5 minutes.
Add cream and sherry. Stir in chicken and mushrooms; heat through. Spoon generous 2 tbsp (25 mL) onto half of each crêpe. Fold in half; fold in half again.
Nutritional facts Per serving: about
- Sodium 275 mg
- Protein 15 g
- Calories 321.0
- Total fat 18 g
- Potassium 253 mg
- Cholesterol 153 mg
- Saturated fat 9 g
- Total carbohydrate 23 g
- Iron 11.0
- Folate 30.0
- Calcium 8.0
- Vitamin A 17.0
- Vitamin C 2.0