Mushroom Fricassée
Ingredients
- 800 gButton mushroom (cleaned and quartered)
- 40 gSalted butter
- 2 pcShallot (finely diced)
- 2 pcGarlic (minced)
- 1 tbspWheat flour
- 100 mlDry white wine
- 200 mlCream
- 0.5 pcParsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 100 mlChicken stock
Method
Golden-brown mushrooms bound in a thick, reduced cream sauce. The aroma of shallots sautéed in butter and the sharp reduction of white wine bring depth to this earthy dish.
- 1
Clean the mushrooms with a dry cloth or brush, never wash them in water. Cut them into quarters or thick slices so they retain their bite after cooking.
- 2
Heat the salted butter in a pan over high heat. When the butter is foamy, add the mushrooms. Let them brown without stirring too much at first to get a good golden color.
- 3
Add the finely minced shallots. Lower the heat slightly to sweat them without burning. They should become translucent and absorb the cooking fat.
- 4
Sprinkle the flour over the mushrooms (singer). Stir for a minute to cook the flour, then pour in the dry white wine. Scrape the bottom of the pan with a wooden spatula to release all the cooking juices.
- 5
Pour in the chicken stock and cream. Let it reduce gently until the sauce coats the back of a spoon. The texture should be velvety and generously coat the mushrooms.
- 6
Off the heat, add the minced garlic and chopped parsley. Season with salt and pepper. Adding garlic at the end keeps its punch and aroma without turning bitter.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in water; they will soak it up like sponges and won't brown.
- Wait for the butter to reach the 'beurre noisette' stage before adding mushrooms for better caramelization.
- Add the garlic at the very last second so it infuses without cooking; that's the secret to the aroma.
How long does this dish keep?
Keep refrigerated for up to 48 hours. Reheat gently in a saucepan with a splash of milk if the sauce has thickened too much.
