Obsidian/03.03 Food & Wine/Mushroom Fricassée.md

---

ServingSize: 4
cssclass: recipeTable
Tag: ["Earthy", "🍷"]
Date: 2021-09-21
DocType: "Recipe"
Hierarchy: "NonRoot"
location: [51.514678599999996, -0.18378583926867909]
CollapseMetaTable: true
Meta:
 IsFavourite: True
 Rating: 5
Recipe:
 Courses: "Side Dish"
 Categories: Vegetable
 Collections: French
 Source: https://www.bbc.co.uk/food/recipes/fricasseeofwildmushr_93489
 PreparationTime: 
 CookingTime: 30
 OServingSize: 4
Ingredients:
 - 400 grams wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)
 - 30 grams unsalted butter
 - 0.25 whole onion, peeled, chopped
 - 1 clove(s) garlic, peeled, puréed
 - 100 ml dry white wine
 - 4 pinches sea salt
 - 4 pinches freshly ground black pepper
 - 10 grams fresh flatleaf parsley leaves, roughly chopped
 - 1 sprig fresh tarragon, leaves only, finely chopped
 - 2 sprigs fresh chervil, finely chopped
 - 1 tbsp lemon juice

---

Parent:: [[@@Recipes|Recipes]], [[@Side dishes|Side dishes]], [[@France|France]]

---

 

```button
name Edit Recipe parameters
type command
action MetaEdit: Run MetaEdit
id EditMetaData
```
^button-MushroomFricasseeEdit


```button
name Save
type command
action Save current file
id Save
```
^button-MushroomFricasseeNSave



 

# Mushroom Fricassée

 

```toc
style: number
```

 

---

 

### Practical Informations

| |
|-|-
**Courses**: | `$=dv.current().Recipe.Courses`
**Categories**: | `$=dv.current().Recipe.Categories`
**Collections**: | `$=dv.current().Recipe.Collections`
**Serving size**: | `$=dv.current().ServingSize`
**Cooking time**: | `$=dv.current().Recipe.CookingTime` min

Favourite of [[@@MRCK|Boubinou]]

 

---

 

### Ingredients

 

```dataviewjs
dv.view("00.01 Admin/dv-views/query_ingredient", {ingredients: dv.current().Ingredients, originalportioncount: dv.current().Recipe.OServingSize})
```

 

---

 

### Instructions

 

1. Lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard.

 

2. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds.

 

3. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute.

 

4. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles.

 

5. Cook for a further minute before adding the trompette de la mort, herbs and lemon juice. Stir well. 

 

6. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper.