Mushroom Fricassee With Fresh Herbs Recipes
WARM CAMEMBERT WITH WILD MUSHROOM FRICASSEE RECIPE - (4.3/5)
Provided by ngaldi
Number Of Ingredients 9
Steps:
- 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.
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MUSHROOM FRICASSEE RECIPE - MICHAEL POIARKOFF - FOOD & WINE
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- Preheat oven to 450°F. Gently wipe dirt and moisture from mushrooms using a clean towel. Use a bird's beak knife to trim any bruised or dried-out areas of mushrooms and to remove any dirt from gills. Roughly break up hen-of-the-woods mushrooms into bite-size pieces. Toss together cremini mushrooms and 1/4 cup oil in a large bowl; using a slotted spoon, transfer creminis to a baking sheet. Add hen-of-the-woods mushroom pieces, chanterelles, and 1/2 cup oil to bowl, and toss to coat. Using a slotted spoon, transfer mushroom mixture to a separate baking sheet.
- Place baking sheets in preheated oven, and roast until mushrooms are golden brown, 20 to 25 minutes. Remove from oven. Sprinkle creminis with 1/4 teaspoon salt; sprinkle hen-of-the-woods and chanterelle mushrooms with 1/4 teaspoon salt. Let cool to room temperature, about 5 minutes. Cut large creminis lengthwise into quarters.
- Whisk together Champagne vinegar, shallot, thyme, pepper, 3/4 teaspoon salt, and remaining 1/2 cup oil in a large bowl. Add mushrooms; toss to coat. Let stand at room temperature 2 hours. Sprinkle with remaining 1/4 teaspoon salt, and drizzle with lemon juice. Serve with grilled bread.
PROVENCAL MUSHROOM FRICASSEE - FORAGER - CHEF
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- Heat the mushrooms and water in a large 10 inch skillet, seasoning with a pinch of salt and pepper.
- Bring the mixture to a rapid boil and cook off the liquid, then push the mushrooms to the side of the pan, add the butter and cook for a few minutes more until lightly browned, add the garlic and shallot, cook for a minute more, double check the seasoning for salt and pepper, adjust as needed, then toss in the parsley and serve.
- There may be a fond leftover in the bottom of the pan, consider deglazing it with wine and using it for a simple sauce to serve with the mushrooms and whatever you’d like to accompany them.
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