Haute-Saone is home to kirsch and many other fruit brandies, Morbiflette, a cousin of the Savoie Tartiflette, made with Morbier cheese, Potée Comtoise, a slowly simmered hotpot that includes smoked meats, sausages, vegetables and lard, and Croute aux morilles, morel mushrooms cooked in a rich cream sauce and served with slices of rustic bread. And many other recipes using morel mushrooms gathered from the forest.
|fresh morel mushrooms|
As a tribute to the cuisine of this region, I am making a supper dish of chicken in a rich mushroom sauce. While this Gastro Tour de France may be encouraging me to shop for food like a French housewife (i.e. every day), sadly, I do not have the range of food shops or a wonderful market nearby, so a little improvisation is necessary. I bought mixed dried wild mushrooms from Waitrose and soaked them before adding them to a sauce of chopped chestnut mushrooms and garlic. The sauce will be finished with white wine, cream and parsley. This is, in effect, a simple coq au vin with wild mushrooms.