Recipe for French Mushroom Fricassée (Great with the Holiday Roast)

21952831551_aaf3906359_zYour family loves the holiday roast, but you’re looking for something a little more….well, French. You’ve come to the right place. Here’s how to make Mushroom Fricassée

When it comes to the holiday roast, gravy’s great—especially when you’re serving turkey. But if you’re cooking up beef or pork, give ths recipe for Mushroom Fricassée a go. It has the moistening qualities of gravy, but it better matches the opulence of cuts like prime rib, beef tenderloin, or standing pork rib roast (and, in fact, it goes beautifully with turkey, too).

Outside of the holiday season, if you can get your hands on a luscious, juicy veal chop, by all means pan-fry one up and slather it with this French Mushroom Fricassee Sauce. It’s reminiscent of a veal chop dish I had one winter night in Alsace, France, at the enduring Au Reynard Prechant restaurant: A place that was the very definition of rusticity and elegance all in one warming refined experience.

I also love serving this on pasta (as in the photo, above), or on polenta.

 

Recipe for French Mushroom Fricassée (Great way with the Holiday Roast)
Prep time: 
Total time: 
 
Ingredients
  • 1 pound assorted fresh mushrooms, such as cremini, white, shiitake, chanterelle,
  • or morel*
  • 3 tablespoons unsalted butter
  • 1 large shallot, finely chopped (about ¼ cup)
  • ¼ cup dry sherry or Madeira
  • ¼ cup heavy cream
  • 1 to 2 tablespoons snipped fresh sage or ¼ cup snipped fresh parsley
  • Salt and freshly ground black pepper to taste
Instructions
  1. Trim the stems from the mushrooms. Quarter the small mushrooms and slice the larger mushrooms into thick slices. Remove and discard the woody stems from the shiitakes before slicing; just slice the morels in half (irregular shapes and sizes are fine).
  2. In a large skillet, melt the butter over medium-high heat. Add the mushrooms and shallot; sauté until the mushrooms are golden, 7 to 8 minutes. Add the sherry and simmer briefly, until the liquid is nearly gone. Stir in the cream and sage, and season with salt and pepper. (If you wish, you can make this in advance and refrigerate up to 2 days; reheat gently over medium-low heat, adding a little more cream if it seems dry.)
  3. * Or use 2 ounces dried mushrooms; reconstitute according to package directions.

 

 

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