in France

Mushroom fricassee with cream

updated

Spread the love

Ingredients for 4 servings:

  • 750 g mushrooms, brown, brushed and sliced
  • 2 m.-large shallot(s), peeled and finely diced
  • 2 cloves garlic, peeled and finely diced
  • ½ bunch chives, washed and cut into rolls
  • ½ bunch parsley, washed and finely chopped
  • 1 sprig(s) of thyme, finely chopped
  • 2 tbsp rapeseed oil
  • 6 tbsp sweet cream
  • 4 slices of wholemeal toast, freshly toasted
  • some salt
  • some black pepper, freshly ground

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fricassée de mushrooms á la crème

Sauté the shallots and garlic in the rapeseed oil over medium heat, add the mushrooms, and sauté for about 5-6 minutes, stirring occasionally, until softened. Add the herbs and cream. Continue simmering for 5 minutes over low heat, season with salt and pepper, and serve on toasted whole-grain toast.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Ciabatta with Lievito madre and Biga (pre-dough)

Fried potatoes a la cream with fillet