The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Mushroom fricassee

This is adapted from an eighteenth century recipe by Hannah Glasse. It is easy, rich and flavorful; a hearty winter side to roasts and grills.


Basket of goods.- 4-5 cups of mushrooms, quartered (or cut into more segments if bug; keep the pieces the same size)

- 3 Tablespoons milk

- 3 Tablespoons water or stock

- ¼ teaspoon salt

- ¼ teaspoon grated nutmeg

- ½ teaspoon mace

- 1 cup heavy cream

- 1 oz softened unsalted butter

- 1 Tablespoon flour

- minced parsley and/or chives or scallions


  1. Put the mushrooms in a big pan with the milk, water or stock and salt over a high heat.
  2. Once the liquid bubbles up, shake the pan: The bubbles will dissipate. When bubbles reappear, shake the pan again to eliminate the bubbles. Repeat the process until the pan is very nearly dry.
  3. Add the nutmeg, mace and heavy cream and reduce the heat to medium low.
  4. Mix together the butter and flour and slowly stir it into the mushroom mixture, further reducing the heat if the dish looks like it wants to boil.
  5. When the sauce has thickened the dish is done.
  6. Sprinkle with the parsley and serve.