Fresh morels are generally available in April; depending upon growing conditions, the season may last into June. The demand and price for these highly prized mushrooms are high, but nothing quite compares to morels earthy flavor. In this recipe, if necessary, other fresh mushrooms or dried morels may be substituted (see Variation). For the ideal menu to welcome spring, mound this aromatic mixture on egg noodles or rice and drizzle some of the sauce over steamed fresh slender asparagus on the side.

Honey-Mustard Sauce

¼ cup Dijon mustard
3 tablespoons honey
2 tablespoons minced fresh tarragon, or ½ teaspoon dried tarragon
¼ teaspoon pepper
½ cup half-and-half
Dash of salt

To complete the recipe

1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves, cut into 2-inch by ½-inch strips
4 ounces (about 16) fresh morel mushrooms, halved if very large (see Tip)
1 shallot, minced
Garnish (optional): freshly ground black pepper, sprigs of fresh tarragon, basil, or flat-leaf parsley

To prepare the sauce, combine the mustard and honey in a small bowl or measuring cup. Stir in the remaining ingredients; set aside.

To prepare the chicken and morels, heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, for about 3 minutes, or until they are lightly browned but not cooked through. Add the mushrooms and shallot. Continue cooking, stirring constantly, for about 3 more minutes, or until the mushrooms are tender and the chicken is cooked through.

Reduce the heat to low. Stir the sauce and pour it over the chicken and mushrooms. Stir gently until the sauce is warm and evenly distributed.

Serve over egg noodles or rice.

Variation

In place of 4 ounces fresh morels, 1 ounce dried morels may be substituted. Before adding to the recipe, the dried mushrooms must be rehydrated. In a small bowl, pour 1 cup of warm water over them and soak for 30 minutes (for added flavor, soak the mushrooms in warm sherry, brandy, or broth); or blanch them in boiling water for 2 to 5 minutes. As the water is absorbed, turn the mushrooms occasionally and add more water if necessary. For maximum flavor, use only as much water as the mushrooms will absorb. Drain well before adding to the recipe.