Finally, a Meatless Monday success story…one with a local connection. This hearty mushroom fricassee is based on a recipe from the Canal House Cooks series of cookbooks by Christopher Hirsheimer and Melissa Hamilton, who operate out of Lambertville, NJ, not too far from us. With the temperatures working their way slowly down the thermometer, the urge abounds to curl up in your favorite cushy chair with a steaming bowl of aromatic goodness. This take on fricassee will fill the bill and your belly without inducing an early hibernation.
In the interest of lessening the “Paula Deen” factor, we reduced the amount of butter called for, so you can pass on the defibrillator. Where more traditional fricassees are served over rice or pasta (usually a nice, ribbony pappardelle), this one is served over a butternut squash and parship purée, the richness of which offsets the need for all of that butter, and like the rice version, it makes the dish gluten free—an Allons-Eat! two-fer. If the butternut squash is too pricey for you (as it tends to get), feel free to use the same amount of sweet potatoes, or some other squash. *cough*pumpkin*cough*
The original ingredients list called for chanterelle mushrooms, but unfortunately, they were in short supply. We went with some nice, meaty creminis and shiitakes instead. The final product doesn’t suffer for it. In fact, the blend of mushrooms lends more texture to the dish, which is always a plus in vegetarian fare.
If you want to make this recipe while the temperatures are on the rise later, for a somewhat lighter version, you could serve it over quinoa, or peel and seed a zucchini and shave off long ribbons with a vegetable peeler for some quick, gluten free “pappardelle”. Soak the ribbons in a little warm, salted water for a bit to make them more pliable, drain them, top them with the mushrooms, then have at it. Same comfort, different season.
As gorgeous as this dish is, it is, sadly, missing just one thing: A bigger bowl.
Mushroom Fricassee adapted from Canal House Cooks Everyday.
Puree adapted from Food 52.
- Mushroom Fricassee:
- 4 tbsp. (½ stick) unsalted butter, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 2 tbsp. Sherry
- 6 sprigs of thyme
- 1 pound mushrooms, (we used a mix of cremini and shiitake)
- ½ cup heavy cream
- freshly grated nutmeg
- juice of half a lemon
- Butternut Squash and Parsnip Puree:
- 1 medium (about 1 to 1 ½ lb.) butternut squash
- 5 medium parsnips (About 1 lb.), peeled and sliced
- 4 garlic cloves
- 4 sprigs thyme
- 2 tbsp. olive oil
- Salt and pepper
- ¼ cup milk
- ¼ cup sour cream
- For the mushrooms, melt 2 tablespoons butter in a large skillet over medium heat.
- Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and thyme and cook until liquid is reduced by half, about 2 minutes.
- Add remaining 2 tablespoons butter, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.
- Remove thyme sprigs and season to taste with salt, pepper, and lemon juice.
- For the puree, preheat oven to 400℉.
- Slice squash in half and scrape out seeds. Fill each cavity with 2 garlic cloves and 3 thyme sprigs. Drizzle oil over flesh of the squash and season generously with salt and pepper. Put the two pieces, cut side down, on a baking sheet. Using the end of a sharp knife, make five or six small cuts on the upper side of each piece. Put the squash in the oven and roast for 30 minutes.
- Meanwhile, toss parsnip slices with 1-2 tbsp. olive oil, salt, and pepper. After squash roasts for 30 minutes, add parsnips to the pan and return to the oven.
- Roast for another 20-25 minutes, until parsnips are browned and squash is tender. Cool slightly.
- Discard thyme sprigs and scrape squash flesh into food processor. Add roasted parsnips, milk and sour cream. Process until smooth, about 30-45 seconds. Season with more salt and pepper to taste.
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