Back in the early days, I met my hubby’s friend he was hanging with most of the time. Gerrod was a guy with a great soul, if a little rough around the edges. We moved on, and sadly lost track of Gerrod. Every spring we think of him, as morel mushroom season comes around. Gerrod had a talent for cooking and there are a couple recipes my hubby still uses. This one was originaly for a restaurant, and Gerrod added his own twist to their mushroom chicken, creating possibly one of the most delicious flavors I have ever tasted.

Kudos to you, Gerrod Wiseman.

We have done variations, using other mushrooms, less fat, cheaper beer, but you just can’t beat the original.

Chicken & Morel Mushrooms in a Guinness Cream Sauce

Serves 4

Sautee until browned

• 4 medium chicken breasts, cubed                
• 1/4 onion, diced    
• 2 cloves garlic
• salt & pepper to taste              

add

• 2 Tbs butter
• 7-10 fresh medium morel mushrooms, diced

sautee for a minute or two

add 1 cup Guinness beer, simmer about 5 minutes

add 1 pint whipping cream and reduce heat-do not boil

premix 2 tbs cornstarch w/ 1/4 cup water, add to sauce

dash dried tarragon (optional)

Serve over hot mashed potatoes

Rice or fettucine noodles works as well.