Mushroom fricassée
================== 2024-02-09 *


Inspired by: Cassolette de champignons et feuilleté maison

Comment: White mushrooms or chanterelles or mix of mushrooms.


Ingredients:
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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 dl chicken stock unsalted
1 shallot
2 small cloves of garlic
1 lightly rounded tablespoon of flour
Butter
2 sprigs of thyme
1 nice bay leaf
2 toasts or 4 vol-au-vent shells
Porto or Marsala
S + P


Preparation:
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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 (through a sieve, but from high enough as the vapor cloggs the sieve) 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.