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Categories: Sides, Vegetables, Vegetarian

Wild mushroom fricassee

Wild mushroom fricassee
Bob Chamberlin / Los Angeles Times

Like every other red-meat-eating American, I've swallowed the idea that the grill is the greatest innovation since fire itself. But ever since a friend subjected me to an entire meal cooked on one, I've been wise to its limitations. Grilled ... Read more

Total time: 40 minutes | Serves 4 to 6
  • 1 pound shiitakes, stemmed, caps cleaned
  • 1/4 pound morels, stemmed, caps rinsed and dried
  • 1/4 pound chanterelles or other seasonal wild mushrooms, cleaned
  • 3 tablespoons butter
  • 2 large leeks, white parts only, washed well, thinly sliced
  • Coarse sea salt
  • 1/3 cup dry vermouth
  • 1 cup beef or vegetable stock
  • 1 cup heavy whipping cream
  • 2 tablespoons roughly chopped fresh herbs, such as chives, thyme or dill
  • Freshly ground white pepper

Step 1Cut the shiitake caps into quarters. Cut the morels lengthwise into quarters. If the chanterelles are large, cut them to comparable size.

Step 2Melt the butter in a large, deep skillet over medium heat. Add the leeks and cook 2 minutes. And all the mushrooms and season with salt. Cook, stirring constantly, until the mushrooms start to soften. Continue cooking, stirring often, until the mushrooms give up their liquid, 10 minutes. Add the vermouth and continue cooking and stirring occasionally until almost all liquid has cooked away.

Step 3Add the stock and continue cooking, stirring occasionally, until it is mostly reduced, about 10 minutes. Add the cream and cook until the mushrooms are very tender and the liquid has thickened into a sauce. Add the herbs to taste and more salt if needed, then season with white pepper. Serve hot.

Each serving:
261 calories; 56 mg. sodium; 70 mg. cholesterol; 21 grams fat; 13 grams saturated fat; 12 grams carbohydrates; 5 grams protein; 2 grams fiber.
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