Mushroom fricassée
================== 2020-11-03

Inspired by: Cassolette de champignons et feuilleté maison

Comment: White mushrooms or chanterelles or mix of mushrooms.


for 2 people main course on toast, or 4 people starters in vol-au-vent.

600+ g of various mushrooms or simply button mushrooms
2 dl white wine (dry)
1.5 dl cream (35% MF)
1 shallot
2 small cloves of garlic
1 lightly rounded tablespoon of flour
2 sprigs of thyme
1 nice bay leaf
2 toasts or 4 vol-au-vent shells
Porto or Marsala
S + P


Cut the mushrooms in slices.
Finely mince the garlic and the shallots.

In a saucepan, sweat the shallots in a little butter with a pinch of salt, then after a few minutes, add the garlic, thyme, bay leaf and mushrooms.
When the mushrooms have returned their water and are almost cooked, sprinkle with the flour and mix well.
Slowly dissolve with the wine, add a good schlook of Porto (or Marsala), pepper and simmer over low heat 5 to 10 mn.

Add the cream, simmer until a good consistency, remove the herbs, adjust the seasoning.

Serve as a vol-au-vent or on buttered toast.