Chicken-Fried Morels
Chicken Mousse, Buttered Hot Sauce, Shaved Asparagus, Cilantro
Chef David Dunlap of Maple & Pine | Richmond, VA
Yield: 6 to 8 servings
Adapted by StarChefs | November 2018
INGREDIENTS
Chicken-Fried Morels:
Oil for frying
80 grams butter
20 grams minced garlic
65 grams shallot brunoise
250 grams finely chopped morel mushrooms plus 20 large morels
2 pounds chicken breasts, skin removed and diced large
¾ cup egg whites
1 cup heavy cream
Thyme leaves
Salt
Black pepper
2 cups all-purpose flour
6 eggs, beaten
3 cups panko bread crumbs
To Assemble and Serve:
1 cup hot sauce
8 ounces butter, cubed
Shaved asparagus
Cilantro leaves
METHOD
For Chicken-fried Morels:
Set a combi oven to steam. In a deep fryer, heat oil to 350°F. In a large sauté pan over medium-high heat, melt butter and sweat garlic, shallots, and chopped morels until soft. Remove from heat and transfer to a parchment-lined sheet tray; cool to room temperature. In a food processor, processor chicken 1 minute. Stream in egg whites and cream. When mousse is smooth, pass through a tamis into a large mixing bowl. Fold in morel mixture and season with thyme, salt, and pepper. Transfer chicken to a piping bag and fill the large morels. Place filled morels in a perforated pan and steam 10 minutes. Using the three-step breading process, bread morels with flour, egg, and panko. Deep fry until golden. Drain on paper towels.
To Assemble and Serve:
In a small saucepan over medium heat, simmer hot sauce. Remove from heat and whisk in butter. When emulsify, place a spoonful of buttered hot sauce onto a plate. Place Chicken-Fried Morels on sauce. Garnish with asparagus and cilantro.
