Morel Mushroom Sauce over Sous Vide Chicken

Morel Mushroom Sauce over Sous Vide Chicken

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Sous Vide Chicken Breast with Morel Mushroom Sauce

chicken breast smothered in morel mushroom sauce with rice and spinach salad on a plate

Once you find a handful of morels in the woods or in the wilderness of your local grocer, try your hand at this morel mushrooms sauce.  If morels are out of season, no worries.  This is a great recipe for baby bella mushrooms or white button mushrooms.  YUM! | www.lakesidetable.com

  • Author: Madalaine

Ingredients

For the Chicken:

  • 3 chicken breasts, thawed or frozen
  • salt

For the Morel Mushroom Sauce

  • 6-8 medium morels (or 8 ounces button mushrooms), chopped
  • 1 cup dried shitake mushrooms, broken up
  • 2 cups boiling hot water
  • 1 tablespoon olive oil
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 4 tablespoons butter, divided
  • 1/4 cup dry sherry
  • 1/2 cup heavy whipping cream
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 1/2 teaspoon fresh ground nutmeg

Instructions

  1. Place the thawed or frozen chicken breasts in vacuum bags or ziplock bags.  Place them in the sous vide at 146F for 2-4 hours.  About 20 minutes before your ready to eat, start on the mushroom sauce.*
  2. Pour the 2 cups of boiling water over the dried shitake mushrooms to rehydrate them.  Save the liquid to use later in this recipe.
  3. While the shitakes are hydrating, melt 2 tablespoons butter with the olive oil in a medium skillet over medium heat.  Then add the chopped morels. sauteing mushrooms
  4. When the shitakes are soft, add them to the morels.  Reserve the liquid.
  5. Stir the mushrooms, coating them in the oil and butter for 3-4 minutes.  After the morels soften and start to brown, turn down the heat to medium low and add the shallots.  Stir for 2 minutes, then after they soften, add the garlic, salt and pepper.
  6. Push the mushroom mixture to the far edges of the skillet and melt 2 tablespoons of butter in the center of the pan.
  7. After the butter has melted, add 1 tablespoon flour and whisk it until it bubbles and starts to turn an off white or slightly brown.  Then whisk in the reserved mushroom water and sherry.  Whisking the whole time until the sauce has thickened and there are no clumps. 
  8. Stir in the cream and nutmeg.  Taste and adjust the seasoning, adding more salt or pepper if needed.
  9. Remove chicken breasts from sous vide and slice.  Spoon sauce over chicken, serve, and enjoy!

Notes

*The mushroom sauce can also be made 2-3 days ahead and refrigerated in an air tight container.  Reheat it in the microwave or stove top.  It also freezes well for up to 2-3 months.

This is a great dish to serve with rice pilaf with fresh herbs and toasted pecans and a spinach salad made with a light vinaigrette, mandarin oranges, and red onions.

This mushroom sauce is also delicious over pork chops, pork loin, steak, pasta, rice, quinoa, over a poached egg, or mixed in with a tuna casserole.  The possibilities are endless!

If you’d like to find out how to find morel mushrooms yourself check out my post https://lakesidetable.com/how-to-find-morel-mushrooms/