Wild mushrooms fricassee

13 November 2017

No matter if you pick them by yourself in woodland or if you buy them already picked, (because you are lazy and/or want to avoid an intoxication, which is my case), wild mushrooms are part of the small pleasures of the fall that delight us…


For two people

  • 350g (12 oz) of wild mushrooms
    (chanterelles, grey chanterelles,
    black trumpets)
  • 2 shallots
  • 2 garlic cloves
  • 100ml (1/3 cup) of white wine
  • 1/2 stock cube
  • 25g of salted butter
  • 1 egg yolk
  • parsley

In a pan, briefly stir-fry the chopped shallots and garlic cloves. Add the washed wild mushrooms and mix. Then pour the white wine and add the stock cube.

When the wine is reduced, pour 100ml (1/2 cup) of water. Mix well and simmer on medium heat until no liquid remains. Add the salted butter and finely chopped parsley and mix.

Remove from heat and mix with the egg yolk.

Serve immediately.



Plates: Promenade @ Bernardaud

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