This lovely creamy dish uses dried morels, so isn’t tied to spring (although obviously it would work well with fresh). If you are on a budget, chicken livers are an even cheaper option – and of course vegetarians could dispense completely with the meat and just use more mushrooms (preferably oyster or shitake) . . .
250g Chicken breast (diced)
1 Onion (chopped)
2 Cloves garlic
6 – 8 Sprigs of thyme
150g Button mushrooms (halved)
30g Dried morels
125ml Dry white wine
2 tspn Dijon mustard
2 tbspn Greek yoghurt
50g Butter
1 tbspn Cornflour
Salt and pepper
Soak the morels in the white wine for half an hour until soft (you can speed the process up by microwaving briefly to warm up the wine). Melt the butter in a pan and soften the onions. Add the garlic and chicken breast, stirring until the meat is sealed all over. Add the cornflour, mustard, thyme and mushrooms and continue to stir, then pour in the wine from the morels and roughly chop the latter. Add and let the mixture simmer for 15 minutes (or until the chicken is cooked through). Remove from heat and stir in the yoghurt. Serve with steamed basmati rice.
