Sarah Brown
A fricassee of mushrooms is a vegetarian dish that involves cooking mushrooms in butter and wine before stewing them with herbs. The mushrooms are cooked until golden brown, and the dish is served with grilled bread to mop up the juices. The key to this recipe is the use of shallots, which complement the mushrooms without overpowering them. Wild mushrooms such as chanterelles, porcini, and oyster mushrooms can be used, or a combination of cultivated mushrooms like cremini or shiitake. The dish is simple to make and relies on the quality and freshness of the produce.
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What You'll Learn
Preparation: cleaning and trimming mushrooms
When preparing mushrooms for a fricassee, it's important to clean and trim them properly to ensure they are free of dirt and any damaged or dried-out areas. Here are some detailed steps to guide you through the process:
Cleaning Mushrooms:
Before you start, it's important to note that wild mushrooms may require a more thorough cleaning process than store-bought mushrooms, which are often quite clean. Here are the steps for cleaning your mushrooms:
- Use a clean towel: Gently wipe the mushrooms with a clean towel to remove any visible dirt or moisture. This helps prevent the mushrooms from becoming soggy.
- Remove dirt from gills: Use a small knife, such as a bird's beak knife, to carefully remove any dirt lodged in the gills or crevices of the mushrooms.
- Rinse with cold water (optional): If your mushrooms are particularly dirty, you can swish them gently in a bowl of cold water. However, be sure to dry them on a paper towel afterward to remove excess moisture.
Trimming Mushrooms:
Trimming the mushrooms involves removing any tough stems and cutting the mushrooms into uniform sizes. Here are the steps:
- Separate stems: Start by separating the tougher stems from the mushroom caps. You can do this by gently twisting or cutting the stems.
- Chop stems: Finely chop the removed stems. These can be sautéed and added to your fricassee for extra flavour and texture.
- Cut mushroom caps: Cut the remaining larger mushroom caps into bite-sized pieces. You can leave smaller mushrooms whole, halve medium-sized mushrooms, and quarter large mushrooms. Aim for uniformity in size to ensure even cooking.
- Remove damaged areas: As you trim, use your knife to cut away any bruised, dried-out, or discoloured areas of the mushrooms. This ensures that only the freshest, most tender parts are used in your fricassee.
By following these steps, you'll be able to properly clean and trim your mushrooms, ensuring they are ready for your fricassee or any other mushroom-based dish you wish to prepare.
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Cooking: sautéing, roasting, or frying mushrooms
Fricassee of mushrooms is a simple dish that can be prepared in several ways, including sautéing, roasting, or frying. The key to a delicious fricassee is using a variety of fresh mushrooms, such as oyster, lion's mane, shiitake, cremini, chanterelle, or hen-of-the-woods mushrooms. Wild mushrooms can add intense forest flavours to the dish, but it's important to be cautious when foraging for them to avoid any poisonous varieties.
Sautéing Mushrooms
To sauté mushrooms, heat a large skillet or frying pan over medium heat. Add butter or olive oil, and allow it to melt or heat up. Place the mushrooms in a single layer in the pan to ensure even cooking and browning. Avoid stirring too frequently, as this can prevent browning. Sauté the mushrooms until they are golden brown and cooked to your desired level of doneness.
Roasting Mushrooms
To roast mushrooms, preheat your oven to a desired temperature, typically around 180°C to 450°F. Clean and prepare the mushrooms by removing any dirt and trimming the stems. Toss the mushrooms with oil and salt, and any desired herbs or spices. Spread them out on a baking sheet and place them in the oven. Roast the mushrooms until they are golden brown and tender, which typically takes around 20 to 25 minutes.
Frying Mushrooms
Frying mushrooms involves cooking them in a pan with butter or oil over medium to high heat. This method is similar to sautéing but may involve higher heat and less butter or oil. Frying mushrooms can be done in a skillet or frying pan, and it's important to stir or toss the mushrooms frequently to ensure even cooking. Add any desired seasonings or ingredients, such as garlic or herbs, towards the end of cooking to prevent burning.
Regardless of the cooking method chosen, the key to a successful fricassee of mushrooms is to cook them until they are golden brown and just cooked through, retaining their shape and texture. Overcooking mushrooms can cause them to release their juices and become soggy, so timing and temperature control are crucial.
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Vinaigrette: dressing with a simple vinaigrette
A fricassee of mushrooms is a vegetarian take on a traditional fricassee, which involves sautéing and simmering meat in a creamy sauce. In a mushroom fricassee, the mushrooms are sautéed in butter and flavoured with wine before being stewed with herbs. The dish is best made with fresh, firm, plump mushrooms and can be served with grilled bread.
A simple vinaigrette is a light, zippy, heart-healthy salad dressing. It's easy to make and adjust to taste, and it can be used on greens, vegetables, and fruits. The traditional French vinaigrette formula calls for 1 tablespoon of vinegar for every 3 tablespoons of olive oil. However, modern vinaigrettes often use a bit more vinegar, and you can adjust the amount to your taste. You can also change up the flavour by using different types of vinegar. For example, balsamic vinegar makes a bold and slightly sweet dressing, while red wine vinegar packs a punch and works well with bold flavours and bright veggies. You can also add a spoonful of honey to balance the acidity and emulsify the dressing. Alternatively, you can add mustard for flavour and to help emulsify the vinaigrette.
To make a simple vinaigrette, whisk together some vinegar, olive oil, and any additional ingredients of your choice, such as honey, mustard, garlic, salt, and pepper. You can also add fresh or dried herbs like thyme for extra flavour. Once you've combined all the ingredients, simply drizzle the vinaigrette over your salad or vegetables and enjoy!
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Herbs: adding herbs for flavour
A fricassee is a classic French stew, often made with chicken or other meats, but it can also be a delicious way to prepare mushrooms. A fricassee of mushrooms is a hearty dish, perfect for a winter meal or a comforting dinner any time of the year. When making a fricassee of mushrooms, herbs are a key ingredient, adding flavour and aroma to the dish. Here are some tips and instructions on adding herbs to your mushroom fricassee for the best results:
When adding herbs to your mushroom fricassee, it's important to choose the right types to complement the flavour of the mushrooms. Some popular herbs that go well with mushrooms include thyme, rosemary, sage, and parsley. These herbs have earthy, woody flavours that enhance the taste of the mushrooms without overwhelming them. Experiment with different combinations of these herbs to find your preferred flavour profile.
The amount of herbs you add to your mushroom fricassee will depend on your personal preference and the strength of the herbs themselves. As a general rule, start with a small amount and taste-test as you go. You can always add more, but it's difficult to reduce the herb intensity if you've added too much. Dried herbs are more concentrated in flavour than fresh herbs, so adjust your measurements accordingly.
For a subtle herb flavour that infuses the entire dish, add a bouquet garni to your fricassee. A bouquet garni is a bundle of herbs tied together with kitchen string or placed in a small sachet. It typically includes thyme, bay leaf, and parsley stems, but you can customise it with your favourite herbs. Add the bouquet garni at the beginning of the cooking process so that the flavours have time to meld with the other ingredients.
Fresh herbs added towards the end of cooking can also provide a bright, fresh flavour to your mushroom fricassee. Chopped parsley, chives, or tarragon sprinkled over the dish just before serving will add a burst of colour and taste. If using heartier herbs like rosemary or thyme, strip the leaves from the tough stems and finely chop them before adding, so they blend seamlessly into the fricassee.
Don't be afraid to experiment with less common herbs to give your mushroom fricassee a unique twist. For example, try adding a small amount of chopped lavender or rosemary flowers for a subtle floral note. Or, if you enjoy spicy flavours, incorporate some chopped chilli peppers along with herbs like cilantro or mint for a refreshing kick. The key is to taste as you go and adjust the amounts to suit your palate.
Finally, when storing leftovers of your herb-infused mushroom fricassee, keep in mind that the herb flavours will continue to develop and intensify. So, you may want to add a touch more of the fresh herbs when reheating to brighten the flavours again. Enjoy your delicious and fragrant mushroom fricassee!
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Serving: serving with bread or pasta
A fricassee of mushrooms is a vegetarian take on a classic French dish that usually involves sautéing and stewing meat in a creamy sauce. In a mushroom fricassee, the mushrooms are the star of the show, providing a rich, almost meaty flavour.
Serving with bread
Fricassee of mushrooms is often served with bread. Raymond Blanc OBE, a chef based in the UK, serves his wild mushroom fricassee with a small baguette, sliced into 20 fine slices, toasted, and rubbed with a clove of peeled garlic. This bread is perfect for mopping up the juices from the mushrooms.
Luke French, another chef, also serves his fricassee of mushrooms with a "hearty bread to mop up the juices".
Serving with pasta
Mushroom fricassee can also be served with pasta. Bonicelli Cooking Club has a recipe for mushroom fricassee with casarecce and Parmesan cream. The casarecce pasta shape works well for holding the creamy sauce, which is made from extra-virgin olive oil and unsalted butter. The thyme adds a hint of lemony freshness, and the Parmesan adds a sophisticated, nutty touch.
To make this pasta, heat olive oil and butter in a large, high-sided skillet over medium heat. Add the reserved finely chopped mushroom stems and shallots, and cook for 2 minutes. Add the thyme and cook for another 3 minutes, until the shallots are translucent and the mushroom liquid has evaporated. Increase the heat to high, pour in the white wine, and cook until it has completely cooked off. Add the chopped mushrooms and cook until they are browning but still hold their shape, about 2 to 3 minutes. Season with salt and pepper, then reduce the heat to low. Stir in the cream and Parmesan, and adjust the salt and pepper if necessary. Drain the cooked pasta and add it to the mushroom mixture. Divide among four plates, garnish with Parmesan, and serve.
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Frequently asked questions
A fricassee of mushrooms is a vegetarian dish where mushrooms are cooked in butter and wine and then stewed with herbs. It is a twist on the traditional fricassee recipe, which involves cooking meat in a creamy sauce.
You can use a variety of mushrooms for a fricassee, such as oyster, lion's mane, shiitake, cremini, button, chanterelle, porcini, or hen of the woods. Wild mushrooms are also a great option if you can get your hands on them.
To make a fricassee of mushrooms, first, clean and trim the mushrooms. Then, saute them in butter and olive oil until golden brown. Add shallots, garlic, and herbs such as thyme, and pour in some white wine. Finally, stir in cream and season with salt and pepper to taste. Serve with grilled bread to mop up the juices.
