Fricassee Of Chanterelles Food
CHANTERELLE FRICASSéE
Steps:
- 1. Heat the goose fat or olive oil with the shallot and the garlic in a large skillet over medium heat. When the shallot has turned translucent, after about 2 minutes, add the mushrooms and cook, shaking the pan frequently, until they give up most of their liquid. Increase the heat to medium-high, season the mushrooms with salt and pepper and continue cooking and shaking the pan until most - but not all - of the liquid has evaporated. This will take about 8 minutes.
- 2. Mince the parsley and stir it into the mushrooms and continue cooking for an additional minute. Taste for seasoning, remove from the heat and serve immediately.
MOREL FRICASSEE
May is morel season and to celebrate the return of these miraculous mushrooms, here is a simple morel saute, or fricassee, flavored with ham and herbs. Once morels are out of season (they only last a few short weeks), use other wild mushrooms (Chanterelles and trumpets are good choices)or dried morels. This is delicious over pasta or other grains--or just on its own--or it's a lovely brunch dish served in pastry shells.
Provided by Chef Kate
Categories Sauces
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large skillet over medium-high heat; add onion.
- Cook, stirring often, until soft, about 5 minutes.
- Add garlic and ham; cook, stirring often, 1 minute.
- Add mushrooms and chicken broth; cook, stirring often, 3 minutes.
- Stir in cream and herbs; cook over low heat until slightly thickened, 3 minutes.
- Add salt if needed, and pepper to taste.
Nutrition Facts : Calories 178.5, Fat 12.6, SaturatedFat 4.6, Cholesterol 39.4, Sodium 140.1, Carbohydrate 5.2, Fiber 1, Sugar 2.2, Protein 11.8
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