Mushroom Fricassee with Fresh Herbs

By mrshermes2002

Ingredients

• 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed
• 2 tablespoons walnut oil
• 1 tablespoon butter
• 1/2 cup finely chopped shallots (4 medium)
• 2 cloves garlic, minced
• 1/2 teaspoon coarse sea salt
• 1/4 teaspoon ground black pepper
• 1/2 cup Madeira or chicken broth
• 1/2 cup whipping cream
• 1 tablespoon snipped fresh chives
• 1 teaspoons snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed
• 1/4 cup snipped fresh parsley

Details

Servings 6
Preparation time 25mins
Cooking time 42mins
Adapted from bhg.com

Preparation

Step 1

Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Using a slotted spoon, transfer mushrooms to a large bowl. Repeat with the remaining mushrooms, oil, and butter. Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper.

Remove from heat; add the Madeira. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm.