Sauteed Chicken In Morels & White Wine Sauce {review and giveaway}

A while back I received a box on my doorstep that was full of mushroom delicacies form FungusAmongUs {the organic mushroom people} and I was extatic to try out all of these delicacies. If you haven’t heard of or seen FungusAmongus in Whole Foods and other leading markets, they are the leader in delectable, exotic organic and wild crafted mushrooms and mushroom products. The FungusAmongus product line has an extensive varity of unique mushrooms; three Certified Organic Mélange Seasoning and Rub Marinades; a line of three Certified Organic gourmet Soup Mixes; and an Italian truffle line. All of which can be found in various markets and online at Great name, don’t you think.

We love mushrooms in this family but living in an area where produce variety is scarce, I was happy to be introduced to this company and their line of products.  My taste buds where almost overwhelmed with anticipation as I opened the box that contained FungusAmongus’ Organic Porcini Powder, Fiesta Blend Organic Mushroom Melange, Mediterranean Blend Organic Mushroom Melange, Balsamic Vinaigrette Infused with White Truffle, and Natural Morel Mushrooms. It was time to get to work.

I tried the Organic Porcini Powder first and was amazed at how fresh the powdered smelled. I think mushroom powders are something underused in the kitchen. A simple tablespoon of a porcini powder for example on baked, grilled or seared meats can give a dish a burst of wonderful flavor. I used 2 tablespoons of this porcini powder combined with 1 teaspoon rosemary, 1 teaspoon sage, 1 tsp Kosher salt, and 1/2 tsp ground pepper to make a rub for 2 pork tenderloins. Roasted in a preheated 425°F oven for 30 minutes and we had a fabulous meal.

Next, I tried the Fiesta Blend Organic Mushroom Melange and the Mediterranean Blend Organic Mushroom Melange, a blend of dried mushrooms, herbs, and spices without any preservatives or added salt. The Fiesta Blend is organic dried Shiitake mushrooms blended with vegetables and spices that added a very pleasant kick to sauteed vegetables. And the Mediterranean Blend is organic dried Porcini mushrooms blended with Mediterranean spices. This was exceptionally good in olive oil for a bread dipper and surprisingly tasty in individual spinach quiches with parmesan shavings that I made in a muffin tin. I found both of these are great flavor boosters for practically anything.

The Balsamic Vinaigrette Infused with White Truffle was also a treat and I found it to be a pleasing mixture of flavors with an abundant note of white truffle. We actually used it as a bread dipper but found it to be a good marinade and salad dressing.

The Dried Natural Morel Mushrooms were definitely a winner. The flavor was outstanding for a dried mushroom and when hydrated and cooked made a meal that the husband said he wanted over and over again.

The verdict for FungusAmongUs… two slippers up. Even the resident three year old enjoyed almost everything. Everything was fresh with abundant flavor and I would certainly recommend any product from them. I found myself kicking myself for not using dried mushrooms more often in my cooking as they add flavor to practically any dish and can be used in so many ways, especially when fresh mushrooms are not available or not in season.

The Giveaway is now closed and the winner is Kim!

FungusAmongUs and I want you to taste the power of dried mushrooms as well. Enter to win a full set of the Melange spice blends (Fiesta, Mediterranean and Pacific). Giveaway ends at noon (central time) on October 26th 2011 and the winner will be notified by e-mail. U.S. and Canadian residents only please.

Four ways to enter:

1. Leave a comment at the end of this post telling us your favorite way to use mushrooms in a recipe or how you plan to use these spice blends.

2. Like ISMS on Facebook and leave a comment here

3. Follow ISMS on Twitter and leave a comment here

4. Like FungusAmongus on Facebook (they post some great recipes) and leave a comment here

Now on to this delicious recipe that the entire family loved.
Sauteed Chicken In Morels and White Wine Sauce serves 4
  • 1 Tbs + 1 teaspoon extra virgin olive oil
  • Salt and Pepper
  • 4 chicken breasts
  • 3 garlic cloves, peeled
  • 1 large shallot, peeled
  • 1/2 ounces Dried Morels
  • 1 Tbs butter, unsalted
  • 3/4 cup dry white wine
  • 1/2 cup cream or whole milk
  • 1 Tbs fresh parsley, chopped

Pour hot water over dried morels until covered and let sit for 30 minutes or until plump. Drain excess water and pat dry.

Sprinkle the chicken breasts with a dash of salt and pepper. Over medium heat in a large saute pan, add 1 Tablespoon of olive oil and chicken breasts and cook for 6 to 8 minutes a side until cooked through. Set aside on a plate.

With a knife, finely chop garlic and shallot and halve the morels. Over medium- low heat, add a teaspoon of olive oil and butter to the same pan the chicken was in. Add the garlic, shallot and hydrated morels. Saute until shallots are soft and translucent about 8 minutes.

Deglaze the pan by adding the white wine and stir with a wooden spoon, scrapping any bits of chicken or garlic off the bottom. Bring to a simmer and simmer for 10 minutes until the wine starts to reduce.

Add the cream and parsley and stir. Add salt if needed. Place the chicken back in the saute pan and spoon sauce over.

Once the chicken is heated through place a breast on a plate and cover with sauce. Serve with rice, pasta or rosemary roasted fingerling potatoes. Possibly a different meal to serve to your family but the taste is extraordinary. My three year old practically licked the plate. Enjoy.


  • kathy

    I want to try these with some olive oil!

  • kathy

    I follow you on Facebook

  • kathy

    I follow on Twitter

  • kathy

    I liked Fungus Amongus on facebook

  • mary Mac A

    I love mushrooms in butter and pasta

  • leigh

    Yum! I want to try it on chicken kabobs

  • Katy

    My favorite way to eat mushrooms is to pile roasted tomatoes, basil and goat cheese on a portabella! mmmmmmm

  • Altaira

    I LOVE mushrooms. I didn’t know they HAD powdered mushrooms…I would try SO many dishes. Soups and meats.

  • Beth B

    I would love to try one of the mushroom seasonings on a mild fish like grouper, flounder, or snapper, lightly floured, sauteed in butter/olive oil.

    My favorite mushroom dish would be sauteed with madeira wine, a little butter, rosemary, shallots. Delicious.

  • Jennifer @ Mother Thyme

    I love mushrooms in pasta and I bet this would be delicious in a Chicken Marsala. Would love to try. Also the Balsamic Vinaigrette Infused with White Truffle sounds amazing!

  • Jennifer @ Mother Thyme

    I follow you on Twitter

  • Jennifer @ Mother Thyme

    I am a fan of ISMS on Facebook :)

  • Jennifer @ Mother Thyme

    I “Like” FungusAmongUs on FB. :)

  • Andrea @ Recipes For Divine Living

    I like mushrooms, anyway I can get’em.

  • Andrea @ Recipes For Divine Living

    I’m following you on twitter.

  • Andrea @ Recipes For Divine Living

    Like you on fb.

  • the husband

    Really and truly, I felt like I was dining somewhere that the menu was written in French. This might be your best dish to date. (and I’m not just buttering you up so you make it again)

  • domestic diva

    I love using mushrooms in stir fries. Yum!

  • Nicki

    I like to marinate Portibello mushrooms ina nice balsamic vinagrette, then grill them to serve with flank steak. It is a family favorite!

  • Nicki

    Oh! And I am following you on Facebook!

  • Kim

    I just lightly saute in a little olive oil. My oldest eats them like candy, and so does my daughter.

  • Kathy

    I like to add them to sauces.

  • mary

    I would try them with ravioli and make a mushroom olive oil sauce.

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