One of Chef Donna‘s favorite foods to use in the kitchen are mushrooms. Because they’re made up of mostly water, they adapt to a lot of different tastes. In this week’s cooking lesson, she shows us a quick recipe for a mushroom stew.
I’m always cooking with mushrooms in my kitchen, and for good reason. They’re easy, loaded with antioxidants and potassium, and because they’re 90% water, they adapt to just about any flavor or taste you pair with them! This fast and easy recipe for Mushroom Fricassée (fricassée is French for “stew”) can be the starting point for a side dish, or a delicious little appetizer snack.
Recipe: Mushroom Fricassée
Yield: Makes 4 (first-course) servings
3 tablespoons butter
1 large shallot, minced
12 ounces assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), sliced
1/2 cup dry white wine
1 tablespoon minced fresh Italian parsley
1 teaspoon minced fresh tarragon
To make crostini
Lightly toasted sliced baguette
Sweet Balsamic Vinaigrette (store-bought)
Brie (or other cheese) at room temperature
Chopped re-hydrated dried cherries or cranberries
Chopped arugula leaves, to garnish
Melt butter in large skillet over medium-high heat. Add shallot; sauté 1 minute. Add mushrooms; sauté until beginning to brown (just let the mushrooms sit in the pan; the less stirring the better!), about 5 minutes. Cover; cook until mushrooms are tender, about 3 minutes. Add wine; cook uncovered until wine is absorbed, about 2 minutes. Stir in parsley and tarragon. Season to taste with salt and pepper.
Spread a little of the Sweet Balsamic Vinaigrette on each slice of toasted baguette. Slather cheese on top of vinaigrette. Add hot Mushroom Fricassée, garnish with cherries and arugula. Set on platter or plates and serve.