Fricassée Champignon
From Chef Jonathan Chovancek at Cafe Medina, Vancouver
Posted by A Bite To Eat
About
Share
You Will Need (25 things)
-
Mushroom Stock
- 4 cup Water
- 4 cup brown Mushroom(s)
- 1 Leek
- 2 Cloves Garlic
- 1 tsp Ginger
- 1 tsp Fennel Seed
- 1 tsp Coriander
- 1 Clove
- 1 tsp Juniper
- 1 tbsp Black Pepper
- 2 Bay Leaves
-
Fricassée
- 1 Medium Yellow Onion
- 1 ¾ tbsp Olive Oil
- 1 tsp Shallots
- 4 Cloves Garlic minced
- 5 cup seasonal wild or cultivated Mushroom(s)
- 2 tsp Sherry Vinegar
- 1 tsp Potato Starch
- 1 cup Manchego cheese
- 4 Eggs , soft poached
- Salad garnish
- 6 Roasted new Potatoes , cut in half
- Salt , pepper & chilis to taste
Steps (14 steps, 35 minutes)
-
1
Mushroom Stock
Use a medium pot to sweat caramelize the mushrooms in the olive oil.
-
2
While this is happening, chop the leek and garlic and add to the mushrooms.
-
3
Add the spice and cook together over high heat for 10 minutes.
-
4
Add water and rosemary. Simmer for 40minutes.
-
5
Strain and reserve the stock. This can be done two days ahead.
-
6
Fricassée
Sweat the mushrooms and shallots in olive oil until tender.
-
7
Deglaze with sherry vinegar. Remove from the pan and reserve.
-
8
Using the same pan cook the onions gently until caramelized, about 30 minutes.
-
9
Add the garlic and wine. Reduce until almost dry.
-
10
Add the potato starch to 2 cups of the cold mushroom stock and stir to combine.
-
11
Add to the onions and boil to thicken.
-
12
Add the reserved mushrooms, potatoes and simmer. Adjust seasoning.
-
13
Place into a serving dish and grate manchego cheese overtop.
-
14
You can put it in the broiler at this point or just top with a hot, soft poached egg, a little salad garnish and serve.