A classic French preparation for these delicious wild mushrooms.
Fricassee of Wild Chanterelles
Rated 5.0 stars by 1 users
A classic French preparation for these delicious wild mushrooms.
Ingredients
-
1 pound wild chanterelles, cleaned and sliced
-
2 tablespoons butter
-
1 tablespoon olive oil
-
1 shallot, finely chopped
-
2 cloves garlic, minced
-
1/4 cup white wine
-
1/2 cup heavy cream
-
1/2 teaspoon ground nutmeg
-
Salt and pepper to taste
-
Fresh parsley, for garnish
Directions
Sauté the mushrooms:
Heat butter and olive oil in a large skillet over medium-high heat. Add the shallots and garlic, and cook until softened.
Add the chanterelles:
Stir in the chanterelles and cook for 5-7 minutes, or until browned.
Deglaze the pan:
Add the white wine and bring to a simmer. Cook until the liquid has reduced by half.
Add the cream and nutmeg:
Stir in the heavy cream and nutmeg. Season with salt and pepper to taste.
Simmer until thickened:
Cook for a few more minutes, or until the sauce has thickened.
Serve:
Serve immediately, garnished with fresh parsley.
Recipe Note
For a richer flavor, you can add a splash of chicken or vegetable broth to the sauce. Serve the fricassee with a side of pasta, rice, or mashed potatoes.
If you don't have fresh chanterelles, you can use dried ones. Soak them in warm water for 30 minutes before using.
