Wild Mushroom Fricasee Fredy Girardet
A simple sautee of wild mushrooms with garlic, parsley and shallots.
Servings: 4
Ingredients
- 1 lb wild mushrooms* cleaned and sliced ¼ inch
- Kosher salt to taste
- Fresh ground black pepper
- 3 tablespoons water
- Fresh chopped parsley to taste
- 2 tablespoons minced shallot
- 1 teaspoon minced garlic
- 2 tablespoons unsalted butter
Instructions
- Heat the mushrooms and water in a large 10 inch skillet, seasoning with a pinch of salt and pepper.
- Bring the mixture to a rapid boil and cook off the liquid, then push the mushrooms to the side of the pan, add the butter and cook for a few minutes more until lightly browned, add the garlic and shallot, cook for a minute more, double check the seasoning for salt and pepper, adjust as needed, then toss in the parsley and serve.
- There may be a fond leftover in the bottom of the pan, consider deglazing it with wine and using it for a simple sauce to serve with the mushrooms and whatever you’d like to accompany them.
Notes
There's lots of different mushrooms that would be good here, but chanterelles, porcini, hedgehog, lobster, chicken of the woods, and other summer mushrooms are great. I think it's best made with a blend.