Recipes and Cooking Mushroom Fricassee with Fresh Herbs 3.9 (16) Add your rating & review 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Cook Time: 17 mins Stand Time: 5 mins Total Time: 47 mins Servings: 6 Yield: 4 scant cups Jump to Nutrition Facts Ingredients 2 pound assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed 2 tablespoon walnut oil 1 tablespoon butter ½ cup finely chopped shallots (4 medium) 2 cloves garlic, minced ½ teaspoon coarse sea salt ¼ teaspoon ground black pepper ½ cup Madeira or chicken broth ½ cup whipping cream 1 tablespoon snipped fresh chives 1 - 2 teaspoon snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed ¼ cup snipped fresh parsley 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. Rate it Print Nutrition Facts (per serving) 193 Calories 14g Fat 9g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 193 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 32mg 11% Sodium 231mg 10% Total Carbohydrate 9g 3% Total Sugars 4g Protein 6g Vitamin C 8.4mg 42% Calcium 32mg 2% Iron 1.2mg 7% Potassium 581mg 12% Folate, total 35.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.