- Dish type
- Side dish
- Vegetable side dishes
In the autumn, it's fun to gather mushrooms in the forest: even the names are intriguing - Shaggy Inkcaps, Penny Bun, Puffballs, Chanterelle - but you probably need to be expert to find them. This dish is especially nice with pork or chicken.
Be the first to make this!
- 1 tablespoon olive oil
- 1 onion, chopped
- 500g wild mushrooms, sliced
- 2 tablespoons chopped parsley
MethodPrep:5min ›Cook:20min ›Ready in:25min
- Heat the olive oil in a frying pan over medium heat and cook and stir the onion until golden, about 10 minutes.
- Stir in the mushrooms and cook and stir until the mushrooms release their juices, then continue to cook until no juice remains, about 10 more minutes. Sprinkle with parsley and serve immediately.
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- Cooking spray
- 12 ounces tempeh, cut into 1/2-inch cubes
- ¼ cup dry white wine
- 2 tablespoons low-sodium soy sauce
- 4 cups thinly sliced leek (about 4 large)
- 2 cups sliced button mushrooms
- 2 cups sliced cremini mushrooms
- 2 cups diced shiitake mushroom caps (about 4 ounces)
- 2 (4-inch) portobello mushroom caps, gills removed, chopped
- 1 tablespoon all-purpose flour
- ⅓ cup celery leaves
- 2 thyme sprigs
- 1 parsley sprig
- ½ cup thinly sliced garlic (about 20 cloves)
- 1 (14 1/2-ounce) can vegetable broth
- 1 tablespoon fresh lemon juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon grated lemon rind (optional)
Heat a Dutch oven coated with cooking spray over medium-high heat. Add tempeh saute 8 minutes or until golden brown. Add wine and soy sauce cook 15 seconds or until liquid almost evaporates. Remove tempeh from pan.
Add leek and mushrooms to pan saute 5 minutes. Stir in flour cook 1 minute, stirring frequently. Tie the celery leaves, thyme sprigs, and parsley sprig together securely with string. Add herbs, garlic, and broth to pan bring to a boil. Add tempeh, stirring well. Cover, reduce heat, and simmer 15 minutes.
Uncover and cook 3 minutes or until thick. Discard herbs. Stir in lemon juice, salt, and pepper sprinkle with parsley. Garnish each serving with 1/2 teaspoon lemon rind, if desired.
Wild Mushroom Pinot Fricassee
A luscious wild mushroom fricassee comes together quickly, which is perfect for occasions where indulgence is needed but time is short. It can be served on top of pasta, polenta, hot toasted bread, or whatever else you please.
1 ½ pounds assorted wild mushrooms
1 Tbs extra virgin olive oil
3 cloves garlic, finely minced
1 sprig rosemary, stripped and chopped fine
3 Tbs finely chopped parsley
Toasted crostini or polenta, for serving
Clean mushrooms and remove stems. Cut into ¼” slices.
Place a saute pan over medium heat and melt butter with the olive oil. Turn heat to high and add mushrooms with a hefty pinch of salt. Stir well to coat with butter and oil and spread out across the pan to allow moisture to evaporate. After three minutes add shallot and garlic and stir. Continue to cook until aromatics are translucent, about two minutes.
Add herbs, chili, and freshly cracked pepper, and cook for one minute to release natural oils. Slowly add wine, making sure to scrape up any bits that have caramelized on the bottom of the pan. Allow wine to reduce by half, then add heavy cream. Bring to a boil and cook until thick- about two minutes.
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
How would you rate Fricassee of Chanterelles?
Not a review, but a question (not sure where to ask)--how much nutmeg am I supposed to use? The recipe doesn't list a measurement!
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Preheat the oven to 350°F. Spread the walnut pieces on a baking sheet and toast in the oven for about 7 minutes, until lightly browned. Lower the oven temperature to 300°F.
Remove the Camembert from the box and unwrap it. Put the cheese back in the bottom half of the box and set it on a baking sheet. Bake for about 10 minutes, until soft.
Meanwhile, in a large skillet, heat the walnut oil. Add the mushrooms and season with salt and pepper. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly browned, 3 minutes longer. Add the shallot and cook until softened, 2 minutes. Stir in the parsley and sage season with salt and pepper.
Invert the Camembert onto a platter. Stir the walnuts into the mushrooms and spoon over the cheese. Serve with the toasts.
- 1 pint pearl onions (or 1 10-ounce package, frozen)
- 1/2 pound mushrooms (or 1 10-ounce package, small, preferably cremini)
- 2 rabbits (cut into serving pieces)
- Salt and black pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 pound lean bacon (thickly sliced)
- 2 cups white wine (dry)
- 1 cup chicken broth (homemade or packaged, not canned)
- 3 sprigs parsley
- 2 sprigs thyme
- 1 bay leaf
- 1/4 cup parsley (chopped)
Peel the onions by first plunging them into a pot of boiling water, boiling for 1 minute, draining in a colander, rinsing with cold water, and then cutting the tiny root ends off with a paring knife and pulling away from the peel.
Trim 1/8-inch off the bottom of the mushroom stems if they are dark, dirty or dried out. If the mushroom caps are more than 1 inch in diameter, quarter the mushrooms vertically.
Season the rabbit parts with salt and pepper, and melt the butter over medium-high heat in a large skillet, or two skillets just large enough to hold the rabbit parts in a single layer. When the butter stops foaming, add the rabbit parts and brown on both sides for 8 minutes.
Sprinkle the flour over the rabbit and cook for 2 minutes more on each side to eliminate the flour's starchy taste.
While the rabbit parts are browning, cut the bacon slices crosswise into ¼-inch strips and cook the strips gently over medium heat in a small skillet until they barely begin to turn crispy. Remove them with a slotted spoon and reserve.
Tie the parsley, thyme and bay leaf together in a piece of cheesecloth.
Pour the wine and chicken broth over the rabbit parts, and deglaze the skillet with a wooden spoon. Add the wrapped herbs, pearl onions, and mushrooms, and move them around a bit, so they're evenly arranged between the rabbit.
If you're using two skillets, use half the liquids, onions and mushrooms in each one and nestle half of the wrapped herbs (meaning, you'll need to wrap up two parcels in cheesecloth).
Bring the fricassee to a simmer over high heat, then turn the heat down to low to maintain a very gentle simmer. Simmer covered for about 15 minutes, until the rabbit feels firm to the touch.
Transfer the rabbit, onions, and mushrooms to a bowl and cover them loosely with aluminum foil. Pour the liquid in the skillet into a small saucepan and gently simmer the sauce, while skimming off fat and scum, for about 10 minutes, until the sauce has a slightly syrupy consistency.
Portion out the rabbit parts onto plates, spoon each portion with sauce, mushrooms and pearl onions. Sprinkle parsley over each portion and serve at once.
(Adapted from Glorious French Food by James Peterson, © 2002 James Peterson, John Wiley & Son Publisher.)
Fricassee of Wild Mushrooms Over Creamy Polenta
2 tbsp. extra-virgin olive oil
1 tbsp. butter
1 can mushroom pieces, drained
16 dried shiitake mushrooms
Salt and ground black pepper to taste
2 tbsp. balsamic vinegar
½ cup beef stock (or chicken stock)
2 scallions, thinly sliced on an angle
Place the shiitake mushrooms in a small pan and add enough water to cover. Bring to boil over medium-high heat. Remove from heat and let sit until mushrooms are soft, about 20 minutes. Strain and slice mushrooms. In a 3-quart saucepan, bring chicken stock to boil. Slowly pour polenta into boiling stock while whisking until mixture is creamy and most of the liquid is absorbed. Add butter and cheese, stir, and season with salt and pepper to taste. Cover and reserve. Heat olive oil and butter in a large nonstick skillet over medium-high heat. Sauté fresh and canned mushrooms until they are dark and cooked through, about 8 minutes. Season with salt and pepper. Add vinegar and stir to coat the mushrooms. Continue cooking until vinegar evaporates, about 1 minute. Add beef stock and reduce until sauce is slightly thickened. Add scallions and toss to combine. Spoon polenta onto plate and top with mushroom fricassee and sauce. Garnish with more scallions.
Note: For added mushroom flavor in the polenta, substitute juice from canned mushrooms and shiitake liquid for an equal amount of the chicken stock.
Recipe Sleuth: Grapeseed’s Wild-Mushroom Fricassee
When Jeff Heineman was a sous chef at Cashion&rsquos Eat Place ten years ago, he and then-owner Ann Cashion created an appetizer with sautéed mushrooms over a crispy polenta cake. He took the idea with him when he opened the Bethesda wine bar Grapeseed in 2000, then tweaked the recipe. Heineman&rsquos version, with oven-roasted mushrooms and creamy polenta, is one of the restaurant&rsquos most popular dishes, and it&rsquos never come off the menu.
A reader requested this recipe over the summer, but we waited until the colder weather hit to feature the dish, which Heineman describes as &ldquorich and comforting.&rdquo He&rsquoll use whatever mushrooms his purveyors bring him&mdashhe prefers shiitakes and creminis&mdashbut he says oyster mushrooms, hen of the woods, and even morels (in springtime) work well, too. If you&rsquore not up for making the truffled polenta, you can also ladle the fricassee over rice or mashed potatoes.
Grapeseed&rsquos Wild-Mushroom Fricassee With Truffled Polenta
For the mushrooms:
4 cups assorted wild mushrooms, quartered
6 cloves garlic, cracked with the side of a knife
8 sprigs fresh thyme
4 tablespoons extra-virgin olive oil
1 tablespoon salt
1 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Combine all ingredients in a roasting pan. Cover with aluminum foil and cook for 1 hour. Remove the pan from the oven, allow the mushrooms to cool, and pour off the juices they&rsquove released (you can reserve it for another use). Discard the garlic and thyme, and set aside the mushrooms.
For the sauce:
1 tablespoon vegetable oil
2 shallots, finely diced
3 tablespoons sherry vinegar
½ cup heavy cream
Salt to taste
Freshly ground black pepper to taste
In a sauté pan large enough to hold the mushrooms in a thin layer, heat the oil over medium heat and sauté the shallots. When the shallots are translucent, increase the heat to high and add the reserved mushrooms. When they&rsquore sizzling, deglaze the pan with the sherry vinegar. Cook for about 1 minute to reduce the liquid. Add the heavy cream, and continue cooking until the mixture is reduced and thickened. Adjust the seasonings with salt and pepper. Serve over the polenta.
For the truffled polenta:
3½ cups water
3½ cups milk
1 cup polenta
½ cup cream
4 ounces butter
1 tablespoon plus 1½ teaspoons white truffle oil
Salt to taste
Pepper to taste
In a heavy-bottomed pot, bring the water and milk to a boil. While whisking, pour polenta into the pot in a constant stream. After the mixture returns to a boil, reduce the heat to low and allow to simmer until done, about 30 minutes. Stir in the cream and butter. Add truffle oil. Stir well and season to taste.
- 4 skin-on salmon fillets (each about 6 ounces), preferably Wild Alaskan
- Kosher salt and freshly ground white pepper
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 2 shallots, finely chopped (1 cup)
- 1 celery stalk, cut into a 1/4-inch dice (1/2 cup)
- 1 small fennel bulb, cored and cut into a 1/4-inch dice (1 cup), plus tender fronds for serving
- 6 ounces cremini mushrooms, halved or quartered if large (1 1/2 cups)
- 4 teaspoons unbleached all-purpose flour
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 2 bottles (each 8 ounces) clam juice, or 2 cups fish stock, such as Bar Harbor
- 2 tarragon sprigs, plus picked leaves, sliced if large, for serving
- 1 small dried bay leaf, or half a large leaf
- 2 large egg yolks, room temperature
- 1/4 cup heavy cream, room temperature
- 2 tablespoons fresh lemon juice
- Cooked white rice or crusty bread, for serving
Season salmon with salt and pepper. Heat a large straight-sided skillet or wide, shallow pot over medium-high add 1 tablespoon butter and oil. When foam subsides, add salmon, skin-sides down. Cook, undisturbed, until skin is crisp and fish turns opaque halfway up sides, about 5 minutes (if butter begins to brown, lower heat). Transfer salmon to a plate, skin-sides up.
Reduce heat to medium-low add shallots, celery, fennel, and mushrooms, scraping up any browned bits from bottom of skillet season with salt and pepper. Sauté, stirring occasionally, until vegetables soften but don't develop color and mushrooms become glossy, 7 to 9 minutes. Stir in flour cook 1 minute. Add wine and bring to a boil, stirring constantly, until liquid just thickens, about 30 seconds. Add clam juice, tarragon sprigs, and bay leaf. Bring to a simmer, then partially cover, reduce heat to medium-low, and simmer 10 minutes.
Return salmon to skillet, skin-sides up, along with any accumulated juices. Partially cover and continue simmering until just cooked through, 4 to 5 minutes. Transfer salmon to a plate remove and discard herbs.
In a small bowl, whisk together egg yolks and cream. Slowly pour in 1/2 cup cooking liquid, whisking constantly. Stir cream mixture into skillet. Add remaining 1 tablespoon butter and lemon juice, stirring until butter melts. Return salmon, skin-sides up, and any accumulated juices to skillet simmer, uncovered, 30 seconds. Top with tarragon leaves and fennel fronds and serve with rice or bread.
Gourmet Recipes Fricassée Of Wild Mushrooms
“At the age of seven I was the perfect hunter-gatherer. What magic to get up at the crack of dawn and follow my Father into the deep forest of my native French Comté to find wild mushrooms! The success of this dish will depend on the quality and freshness of the produce. The best time for wild mushrooms is between July and October—but at this time of year, Girolles can be found up to January. This dish is simple to make, with marvellous heady flavours from the forest and lots of juice ready to be mopped up with a good piece of French bread. The best mushrooms are Girolle, Lambs feet, Pieds Bleu, Chanterelle, Oyster mushrooms, etc. Many of these mushrooms have lost their wild heritage and are now farmed, but there are still loads to be found in the woodlands of Britain. Use the best mushrooms you can find for this rewarding and easy dish, packed with flavours.”
Difficulty rating: Easy
Serves (Yield): 4
Preparation time: 20 minutes
Cooking time: 5 minutes
Special equipment: Large sauté pan
The mushrooms can be prepared up to one day in advance.
For the mushroom fricassée
- 10g shallot, finely shopped
- 2 tbsp butter, unsalted
- 5g (1 clove) garlic, peeled and finely chopped
- 400g mixed wild mushrooms, (chanterelle, girolle, pieds bleu, or button)
- 1⁄2 lemon, juiced
- 4 pinches sea salt
- 2 pinches black pepper, freshly ground
- 10ml (half) lemon, juiced
- 15g black trompettes (optional)
- 2 tomatoes, vine ripened, quartered, de-seeded, diced
- 5mm, skin on
- 1 clove garlic, peeled, puréed
- 10g shallot, finely chopped, mixed
- 10g flat parsley leaves, chopped coarsely together
- 1⁄2 small baguette, sliced into
- 20 slices,
- 3mm thick, toasted in the oven at
- 160°C until lightly golden brown and rubbed with a clove of peeled garlic.
- Scrape and remove all things reminiscent of the forest. Wash briefly (*1) in plenty of water, lift them on to a clean towel and reserve.
- On a medium heat, in a large frying pan, gently sweat the shallots in butter for 2 minutes, sauté the wild mushrooms adding them to the pan in order of density except the the black trumpets, if you’re using them (*2).
- Season with salt and pepper and add the juice of 1⁄2 a lemon.
- Finally, add the black trompettes, the diced tomatoes and sauté for a further 10–30 seconds.
- Serve in a large bowl or 4 soup plates, sprinkle with the remaining parsley, with the croûtons in a separate bowl.
Chef’s notes (*)
*1 Ensure that the washing process is no more than 10–15 seconds maximum. If soaked for longer, the mushrooms will absorb water which will destroy both their taste and texture.
*2 If you add the black trompettes too early they will discolour the sauce.
The mushrooms would be wonderful with some fresh pasta or you could cool them, roughly chop them, and use as the filling for fresh ravioli.