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.
- 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
- Put the mushrooms in a big pan with the milk, water or stock and salt over a high heat.
- 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.
- Add the nutmeg, mace and heavy cream and reduce the heat to medium low.
- 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.
- When the sauce has thickened the dish is done.
- Sprinkle with the parsley and serve.