Mushroom Fricassee with Fresh Herbs
Traditionally, fricassee recipes involve sauteing and simmering meat in a creamy sauce. Here, we transform the same technique into a side dish format with a mushroom fricassee recipe that's topped with plenty of fresh herbs.
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Mushroom Fricassee with Fresh Herbs
Directions
- Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.
- Remove from heat; add the Madeira. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm.
Nutrition Facts (Mushroom Fricassee with Fresh Herbs)
- Per serving:
- 193 kcal ,
- 14 g fat
- (6 g sat. fat ,
- 3 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 32 mg chol. ,
- 231 mg sodium ,
- 9 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 6 g pro.