Obsidian/03.03 Recipes/Mushroom Fricassée.md

ServingSize	cssclass	Tag	Date	DocType	Hierarchy	location	CollapseMetaTable	Meta	Recipe	Ingredients
4	recipeTable	Earthy Wine	2021-09-21	Recipe	NonRoot	51.514678599999996 -0.18378583926867909	Yes	IsFavourite Rating True 5	Courses Categories Collections Source PreparationTime CookingTime OServingSize Side Dish Vegetable French https://www.bbc.co.uk/food/recipes/fricasseeofwildmushr_93489 30 4	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, @Side dishes

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Mushroom Fricassée

 

style: number

 

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Practical Informations

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Ingredients

 

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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.