Fricassee of Chanterelles (with Shitake Mushrooms…)

DSC_0078I just wanted to share this recipe for Fricassee of Chanterelles (a cream and white wine sauce with onions, garlic, and mushrooms over pappardelle noodles) from Bon Appetit Magazine. I couldn’t find chanterelles, so I used shitake mushrooms instead and it still turned out amazing. I used a bit less butter in the preparation, but everything else was followed spot on. Delicious!

What are you eating lately? For us, it’s lots of French food!

10 thoughts on “Fricassee of Chanterelles (with Shitake Mushrooms…)”
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  1. Our meals are looking kinda English (I guess?) with shepherd’s pie and soups and lots of roast chicken. Fricassee of mushrooms looks really comfy.

  2. Hi Lauren! I was going through our recycling and have a copy of your Washington Post article from a few weeks back. If you don’t have a print copy, I’m happy to send it to you! Just let me know your address. Hope you are all doing well.

  3. Mushrooms! Yum!
    Until the freeze finally hit this week, we were picking birch boletes, and I have a few bags in the freezer. Excited to have some with mashed potatoes and brine-cured pickles this winter. Ultimate Russian comfort food 🙂

    Our wintertime standby is curries. Over summer and early fall we stock our chest freezer with cleaned and precut vegetables from the markets: sweet peppers, broccoli, chunked squash, cauliflower, brussels sprouts and others. When it’s time to cook that after-work dinner, I get a pot of brown rice going in the rice cooker, and a pot of curry on the stovetop with the spice paste, extra coriander, frozen vegetables straight from the freezer, tofu or seitan, and eventually – coconut milk. Fast, filling, flavorful, and cheap. And there are lots of possibilities depending on the spice paste and vegetables. I love adding sweet potatoes too (they just don’t freeze well).

    Soup (and saucy foods) in winter just be denied! Today my lunch was borshch.

  4. Veronika, that sounds amazing! I’m having you over to cook for us some day!

    And Liz, wow! That would be amazing, but only if it’s not too much trouble. I don’t have a paper copy of the article and I think it would be really fun to hold that in my hands 🙂

    I’ll email you my address. Thanks again!

  5. I made two batches of shepherd’s pie at once from this recipe from The Illustrated Quick Cook: boil 2.5 pounds of potatoes for 15 min and then mash with 2 tbsp butter plus S&P. Saute 3 diced onions and 4 diced carrots in oil over medium heat for 5 minutes. Add 2.5 pounds of ground lamb or beef to the onions and carrots and cook for 10 minutes more. Add 6 cloves chopped garlic and 2 tsp dried oregano. Add 9 oz frozen peas and season more with S&P. Simmer the meat and vegs for another 20 min.

    Pour the meat into the bottom of each of two casserole or tin foil dishes. Top each with mashed potatoes. Tuck into the oven at 350F for about 20 to 25 minutes to brown the potatoes.

  6. Looks amazing! I’ve been making lots of soups: potato and leek, black bean, broccoli, butternut squash. Usual puréed! Love a hot bowl of soup after work!

  7. Lauren!!! On our upper el Campout, we found several chanterelles on our hike this weekend, which I had previously thought would be too late for a chanterelle bounty. This late season find prompted me to search chanterelles St. Louis on the ole interweb and I found you! Winston and I hunt for chanterelles each summer and come home with copious amounts to appear in lovely local dishes. I’d love to offer you some and maybe even take you and the boys on a foray sometime. The chanterelle mushroom is delicious!

    1. Rebecca, I’d LOVE to take some of those off your hands, and we’d love to join you on a chanterelle hunt sometime! They are such a special treat. Thank you! 🙂

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