Peachy the Magazine October November 2014 | Page 66
On the Go with Danielle Rollins
MUSHROOM FRICASSEE
1 pound fresh wild mushrooms, such
as morel, shiitake or chanterelle
½ cup unsalted butter, divided
¼ cup all-purpose flour
2 tablespoons olive oil
3 shallots, sliced
½ cup dry white wine
3 cups organic chicken broth
1 bay leaf
2 sprigs fresh thyme
1 sprig parsley
Dash of Cognac
Sea salt and freshly ground black
pepper
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Remove stems and any dirt from
mushrooms, using a damp cloth; cut
into large pieces. Melt ¼ cup butter
with flour in a medium-size saucepan
over low heat, stirring occasionally for
about 10 minutes and making sure that
the roux does not brown. Reserve.
Heat oil with remaining ¼ cup butter
over medium-high heat. Add mushrooms, being careful not to crowd the
pan, and sauté; you may have to do
this in several batches. Avoid stirring
too frequently in order to allow mushrooms to brown. Add shallots and
reduce heat to medium. Cook until
shallots are translucent; deglaze pan
with wine then let alcohol evaporate,
about two minutes. Add broth and
roux and stir.
Tie bay leaf, thyme and parsley
together with kitchen string and add
to mushrooms. Let cook until stock is
reduced by half. Add Cognac and season with salt and pepper to taste. Cool
in an ice bath and refrigerate, or keep
warm if using immediately.