Mushroom Fricassee with Fresh Herbs


Traditionally, fricassee recipes involve sautéing 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.

Mushroom Fricassee with Fresh Herbs
Photo: Blaine Moats
Prep Time:
25 mins
Cook Time:
17 mins
Stand Time:
5 mins
Total Time:
47 mins
4 scant cups

Mushrooms steal the spotlight in this savory dish. Whether you enjoy the larger or smaller varieties of mushrooms, one thing is for sure, they're beloved for their rich, almost meaty flavor and ability to add substantial flavor to many dishes. Usually, a fricassee dish contains meat, but you won’t miss the meat with this version. This creamy mushroom fricassee recipe is loaded with robust flavors from meaty mushrooms that are sautéed in an herb-infused white sauce.

What Is Fricassee?

Fricassee is a dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. It is often flavored with wine, and when fully prepared, the dish looks like a thick, chunky, stew. In this mushroom fricassee recipe, mushrooms are sautéed in butter and flavored with wine before being stewed with herbs.

How to Choose Mushrooms

Look for those that are firm, fresh, plump, and bruise-free. Avoid spotted or slimy mushrooms.

How to Store Mushrooms

Store unwashed mushrooms in the refrigerator for up to two days in a paper bag. If in original packaging, remove the plastic and wrap the carton in barely damp paper towels.


  • 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed

  • 2 tablespoons 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 teaspoons snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed

  • ¼ cup snipped fresh parsley


  1. Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups).

    Test Kitchen Tip: To clean mushrooms, wipe them with a damp towel or paper towel.

  2. In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat.

  3. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally.

    Test Kitchen Tip: To get the best browning (which equals flavor) from the mushrooms, place them in a single layer in the pan while cooking in the hot butter and avoid stirring too often. If the pan is too full, the mushrooms will steam and water out instead of browning.

  4. Using a slotted spoon, transfer mushrooms to a large bowl.

  5. Repeat steps 2-3 with the remaining mushrooms, oil, and butter.

  6. 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.

  7. Remove from heat; add the Madeira or chicken broth. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated.

    Madeira is an amber-colored fortified wine from Madeira.

  8. 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.

  9. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm.

Nutrition Facts (per serving)

193 Calories
14g Fat
9g Carbs
6g Protein
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.

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