5 November 2010

Mushroom Fricassée by Raymond Blanc

After watching Raymond Blanc's Kitchen Secrets, I noted down way too many recipes (as usual, one might say) and they're all on my to try out list.

As the girolle season is coming to a close, I just had to squeeze in a dish with this gold of the forest.


Chef Blanc's recipe is for 4 portions, so I scaled it up to fit 10. I also only had girolles, that's what grows in the woods behind my parents' house.

Originally reading through the recipe, I didn't see where the tomatoes should be added, so I thought it was some sort of typo and crossed them out from my notes. But they should be there. Also I thought the dish would taste in a particular way. It didn't, but I was very pleasantly surprised. I also couldn't get hold of chervil, so increased the tarragon instead.


1 kg fresh girolles
2 small onions
2 cloves of garlic
40 g unsalted butter
10 g chopped parsley
3 sprigs tarragon
1.25 dl fruity white wine
1 tbsp lemon juice
200 g tomatoes
1.5 tbsp cornflour (optional)
salt and pepper


  1. Brush off the girolles and cut into pieces, do not wash.

  2. Peel and finely dice the onions, peel and press the garlic.

  3. Heat up the butter on medium heat in a large shallow pan until it bubbles.

  4. Add the onion and garlic and fry for a few minutes until they go translucent.

  5. Increase the heat to high and add the mushrooms and fry until they've released some of their liquid, stirring occasionally to prevent burning.

  6. In the mean time, chop the parsley and the leaves of the tarragon.

  7. Add the herbs, white wine and lemon juice to the pan and stir through.

  8. De-seed the tomatoes and dice finely, then add to the mushroom mix.

  9. Let simmer for a further 5 - 6 minutes, season with salt and pepper to taste, then sprinkle over the cornflour and stir in well to thicken the sauce.

The original recipe can be found here. The above is what I actually did.

I served this as a side dish, but it would work wonderfully in an omelet I think.

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