Rating: 4 stars
15 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
  • 15 Ratings

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.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
cook:
17 mins
stand:
5 mins
total:
47 mins
Servings:
6
Yield:
scant 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

193 calories; fat 14g; cholesterol 32mg; saturated fat 6g; carbohydrates 9g; mono fat 4g; poly fat 3g; insoluble fiber 2g; sugars 4g; protein 6g; vitamin a 592.8IU; vitamin c 8.4mg; thiamin 0.1mg; riboflavin 0.6mg; niacin equivalents 5.6mg; vitamin b6 0.2mg; folate 35.7mcg; vitamin b12 0.1mcg; sodium 231mg; potassium 581mg; calcium 32mg; iron 1.2mg.
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