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Fricassee with mushrooms

Meatless Mushroom Fricassee

A delicious, aromatic, and tender mushroom dish — no meat required! Fricassee is a French classic; the name literally means "a bit of everything." The traditional version usually calls for chicken, mushrooms, vegetables, and a cream sauce, but even in its homeland there's no single recipe everyone agrees on. Every cook has a signature take. Since a fricassee can vary so much in taste and look, a meatless mushroom version is right at home here — and it holds its own against many meat dishes.

Snezhana

Recipe author

Composition / ingredients

Servings:

Honey mushrooms

300

Onion

Cream (30%)

150

Wheat flour

Vegetable oil

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 2 g

Fats 61 % 11 g

Carbohydrates 28 % 5 g

142 kcal

GI: 75 / 0 / 25

Cooking method

Cooking time: 45 min

Step 1:

Gather the ingredients for the mushroom fricassee. You can use just about any mushroom here. In France, fricassee is usually made with cremini, porcini, or morels. Wild mushrooms, of course, give the dish a richer, more fragrant flavor. It turns out especially tender, aromatic, and tasty with honey mushrooms — mushroom lovers will really appreciate it. Rinse the mushrooms thoroughly and trim the stems, leaving about an inch attached.
Step 2:

Ideally, cover the mushrooms with cold water and let them soak for a couple of hours to flush out any insects hiding under the caps. Drain, rinse again, then put them in a saucepan, cover with water, and cook for 20 minutes from the time it comes to a boil. Drain and rinse the mushrooms once more.
Step 3:

Peel the onion and cut it into small cubes. Pour vegetable oil into a skillet — cast iron or another heavy, thick-bottomed pan works best — and heat it up. Sauté the onion until translucent, then transfer it to a bowl.
Step 4:

Add the mushrooms to the same oil the onion cooked in and fry over medium heat for about 15 minutes, stirring now and then with a spatula.
Step 5:

Stir the fried onion back in along with the seasonings: salt and ground black pepper to taste, plus any other spices you like.
Step 6:

Pour in the cream. You can swap it for thick, full-fat sour cream, which makes the mushrooms even richer and more tender — just whisk the sour cream with a little water and a tablespoon of wheat flour first so it doesn't curdle. Pour the cream sauce into the skillet with the mushrooms and simmer, covered, over low heat for about 10 minutes.
Step 7:

Let the dish rest under the lid for a couple of minutes, then serve — either with a side or on its own. Enjoy!