Fricassée de Champignons des Bois
Wild Mushrooms in a Cream and Herb Sauce
Pronounced: free kah seh / duh / shah(n) pee nyoh(n) / day / bwah
INGREDIENTS:
2-1/4 lb.s assorted wild mushrooms, trimmed, cleaned and cut into quarters or slices depending on their size (white mushrooms, or a combination of white and cremini would work, use what is available)
1 Tablespoon peanut oil
4 Tablespoons butter
2 shallots, very finely chopped
1 cup heavy cream
mixture of parsley, chives and chervil
salt and freshly ground pepper
1. Spread a light coating of oil on the bottom of a frying pan and heat.
2. Fry one type of mushroom about 5 minutes, or until it just begins to give off liquid.
4. Increase the heat to evaporate the juice and with a slotted spoon, transfer the mushrooms to a bowl.
5. Add a little more oil and continue with the remaining types of mushrooms, cooking each separately, until they are all cooked.
6. Heat the butter in a saucepan, add the shallots and cook until just soft, do not allow them to color.
7. Add the mushrooms to the shallots and cook for 10 minutes.
8. Reduce the heat to low, add the cream and cook until the cream has reduced to a syrup.
To Serve:
Spoon the mushrooms into 4 hot bowls, sprinkle with herbs and serve immediately. Serves 4 people as a first course.
B-man
