Wild Mushroom Fricassee

Recipe Ingredients

1 lb	454g / 16oz	Shiitake mushroom caps - cleaned
1/4 lb	113g / 4oz	Morel mushroom caps - rinsed, dried
1/4 lb	113g / 4oz	Chanterelle mushrooms - cleaned
		= (or other seasonal wild mushrooms)
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Leeks, white parts only - washed well, (large)
		And thinly sliced
		Coarse sea salt - to taste
1/3 cup	78ml	Dry vermouth
1 cup	237ml	Beef or vegetable stock
1 cup	237ml	Heavy whipping cream
2 tablespoons	30ml	Fresh herbs - roughly chopped
		= (chives, thyme or dill)
		Freshly-ground white pepper - to taste

Recipe Instructions

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

Melt 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.

Add 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.

This recipe yields 4 to 6 servings.

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.

Source:
The Los Angeles Times, 05-21-2003

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