Mushroom Fricassée

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.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 287
• Protein: 7 g
• Carbs: 11 g
• Fat: 22 g

Ingredients

• 800 g Button mushroom ( cleaned and quartered )
• 40 g Salted butter
• 2 piece Shallot ( finely diced )
• 2 piece Garlic ( minced )
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 200 ml Cream
• 0.5 piece Parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 ml Chicken stock

Instructions

1. Preparing the mushrooms

   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. Sautéing the mushrooms

   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. Sweating the aromatics

   Add the finely minced shallots. Lower the heat slightly to sweat them without burning. They should become translucent and absorb the cooking fat.

4. Singer and deglazing

   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. Binding the sauce

   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. Finishing touches

   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.

Chef's tips

• 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.

Storage

Keep refrigerated for up to 48 hours. Reheat gently in a saucepan with a splash of milk if the sauce has thickened too much.