Laura Smith
Wild mushroom fricassee is a vegetarian dish that is a twist on the traditional French fricassee, which is usually made with meat in a creamy white sauce. The mushroom version is a simple, quick, and easy recipe with earthy flavours. The mushrooms are cooked in butter and wine and seasoned with herbs, salt, and pepper. The dish is best served with crusty French bread to mop up the juices.
| Characteristics | Values |
|---|---|
| Type of Dish | Main course or side dish |
| Cuisine | French |
| Diet | Vegetarian |
| Ingredients | Mushrooms, butter, oil, shallots, garlic, black trumpets, parsley, tomatoes, lemon juice, herbs, wine, cream, salt, pepper |
| Mushrooms Used | Girolles, lambs feet, pieds bleus, chanterelles, oyster mushrooms, cremini, shiitake, morels, hen-of-the-woods |
| Preparation | Sautéing, roasting, grilling |
| Cooking Time | Quick |
| Serving Suggestions | French bread, croutons, grilled bread, polenta |
Explore related products
What You'll Learn
Preparation: wipe mushrooms, trim stems and cut into pieces
To prepare wild mushrooms for a fricassee, start by gently wiping any dirt or moisture from the mushrooms using a clean towel. Use a sharp knife, such as a bird's beak knife, to carefully trim any bruised, dried-out areas, or tough stems, and to remove any dirt from the gills. Be sure to cut off the base of the root and divide the mushrooms into two or three pieces. For larger mushrooms, such as shiitake, morels, and large chanterelles, cut them into quarters. If using lamb's feet mushrooms, scrape off their velvety hairs with a small knife.
After trimming and cutting the mushrooms, the next step in preparing a wild mushroom fricassee is to cook the mushrooms. This typically involves sautéing or roasting the mushrooms, either whole or in bite-size pieces, depending on their size. For a more golden brown colour, place the mushrooms in a single layer in the pan to ensure even cooking and avoid stirring too often. You can also toss the mushrooms with oil, salt, herbs, and spices before roasting them in the oven.
Mushrooms in Nepal: A Forager's Paradise
You may want to see also
Cooking: sauté in butter, season, add herbs and wine
To make a wild mushroom fricassee, you'll first want to prep your mushrooms. Clean and trim the stems of your chosen mushrooms, leaving small mushrooms whole, halving medium-sized mushrooms, and quartering large mushrooms. Shiitake, morel, chanterelle, cremini, button, porcini, oyster, and/or portobello mushrooms all work well in a fricassee.
Now, it's time to cook. Start by heating some butter in a pan. Once melted, add your garlic and sauté for around 30 seconds before adding your onions. Cook and stir for a few minutes until the mushrooms are golden and the onions are tender. Now, it's time to season. Add salt and pepper, and pour in your wine. Cover and cook for another minute. Finally, add your herbs—parsley, rosemary, and chives work well—and a squeeze of lemon juice. Stir, and then serve.
Fricassee is a simple dish that relies on the quality and freshness of its ingredients. It's a quick and easy recipe, perfect for a cold winter's evening. The dish should have a thick, chunky, stew-like consistency and be served with a piece of crusty French bread to mop up all the juices.
You can also add other ingredients to your fricassee, such as leeks, celery, and tempeh. If you're cooking with tempeh, you'll want to start by sautéing it for around eight minutes before removing it from the pan and setting it aside. You can then follow the steps above, adding the tempeh back in with the herbs.
The Ultimate Guide to Shiitake Mushroom Harvesting
You may want to see also
Serving: with bread, rice or pasta
A wild mushroom fricassee is a vegetarian dish that is simple, quick, and easy to cook. It is a take on the traditional French fricassee, which is prepared with meat in a creamy white sauce. The essence of this dish is speed. If overcooked, the mushrooms release their juices and lose their texture.
The mushroom fricassee can be served with bread, rice, or pasta. If serving with bread, a piece of crusty French bread is recommended to mop up all the juices and sauce. The bread can be toasted under the grill or in the oven at 180°C until lightly golden brown and rubbed with a clove of peeled garlic.
If serving with rice, it is suggested to use quick-cooking polenta. Boil chicken broth in a covered pot and stir the polenta into the boiling broth. Then, stir in butter and cheese and season with salt and pepper to taste. Serve the polenta topped with the mushroom fricassee.
The mushroom fricassee can also be served with pasta. However, specific recommendations for serving with pasta are not mentioned in the sources.
Where to Buy Lion's Mane Mushrooms?
You may want to see also
Explore related products
$27.64 $32.5
Vegetarian option: a twist on the traditional French fricassee
A traditional French fricassee is a creamy stew made with meat, usually chicken, that has been sautéed in butter and cooked with vegetables and
The recipe is simple, easy, and quick, with earthy, fresh flavours. It is best served on a cold winter evening with a piece of crusty French bread to mop up the juices and sauce. The key to this dish is the quality and freshness of the produce.
To make the mushroom fricassee, melt butter in a large, deep skillet over medium heat. Add chopped shallots or onions and cook for a few minutes until softened and translucent. Add the garlic, stirring frequently. Then, add the mushrooms and season with salt and pepper. Cook, stirring frequently, for about 10 minutes, or until the mushrooms are tender and have released their juices.
Next, add the wine, stirring constantly, until it is fully absorbed. Then, add the herbs, pepper, salt, and cream, stirring everything together. Cook for another 2 minutes or until the cream is slightly thickened. Finally, add the lemon juice and stir in the remaining butter, if desired.
This dish is best served hot with your choice of fresh bread, rice, or pasta. It can also be served with grilled bread or croutons, scattered over the top.
Gluten-Free Giorgio Mushrooms: Are They Safe to Eat?
You may want to see also
Best mushrooms: girolles, oyster, chanterelle, cremini
A wild mushroom fricassee is a vegetarian dish that involves sautéing and simmering mushrooms in a creamy sauce. The best mushrooms for this dish are girolles, oyster, chanterelle, and cremini.
Girolles, or chanterelles, are a type of mushroom that is popular with chefs and can be found at farmer's markets. They have a distinct flavour and are known for their earthy taste.
Oyster mushrooms are incredibly versatile and can be used on their own or as a meat substitute. They have a mild and delicate flavour with a slightly sweet and briny taste, and a tender, velvety texture. Oyster mushrooms are a good substitute for chanterelle mushrooms as they have a similar texture and flavour and can be used in a 1:1 ratio.
Chanterelle mushrooms are known for their distinct flavour and earthy taste. Cremini mushrooms are a popular substitute for chanterelles due to their similar appearance, texture, and taste. Cremini mushrooms have a rich, creamy texture and a deeper, earthier flavour than button mushrooms. They are a good choice for creamy dishes such as risottos and pastas, and can be used in a 1:1 ratio with chanterelles.
Cremini mushrooms are also a versatile ingredient that can be roasted or grilled without losing their shape or firmness. They are a good choice for savoury dishes and can enhance the flavour of the dish by soaking up the surrounding flavours.
Overall, girolles, oyster, chanterelle, and cremini mushrooms are all excellent choices for a wild mushroom fricassee, each bringing their unique flavours and textures to the dish.
Mushrooms: A Low-Fiber Superfood?
You may want to see also
Frequently asked questions
Wild mushroom fricassee is a vegetarian dish that involves sautéing mushrooms in butter and wine, and then stewing them with herbs. It is a take on the traditional French fricassee, which is made with meat in a creamy white sauce.
You can use any type of mushroom for this recipe. Girolles, lambs feet, pieds bleus, chanterelles, oyster, cremini, button, shiitake, porcini, morels, and hen-of-the-woods mushrooms are all good options. It is recommended to use at least two types of mushrooms for the fricassee.
In addition to the mushrooms, you will need butter, oil, herbs, salt, and pepper. You can also add wine, vinegar, cream, and shallots to enhance the flavour.
First, clean and trim the mushrooms, then cut them into bite-sized pieces. Heat butter and oil in a pan, add the mushrooms, and season with salt and pepper. Cook until the mushrooms are tender, then add the vinegar and wine. Finally, add the herbs and cream, and cook until the cream is slightly thickened. Serve hot with bread, rice, or pasta.
