Chicken-fried morels, buttered hot sauce, asparagus

Adapted by
December 2018
Yield: 6-8 servings


Chicken-fried Morels:
Oil for frying
80 grams butter
20 grams minced garlic
65 grams shallot brunoise
250 grams finely chopped Morel mushroom plus 20 large morels
2 pounds chicken breast, skin removed and diced large
¾ cup egg whites
1 cups heavy cream
thyme leaves
black pepper
2 cups all-purpose flour
6 eggs, beaten
3 cups panko bread crumbs
To Assemble and Serve:
1 cup Frank's Red Hot
8 ounces butter, cubed
Shaved asparagus
cilantro leaves


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, process 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 fl our, 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 emulsified, place a spoonful of buttered hot sauce onto a plate. Place Chicken-Fried Morels on sauce. Garnish with asparagus and cilantro.