We are still in mushrooms season, wild ones or cultivated species, fresh, dehydrated or frozen. Mushrooms are low in calories, but high in quality, whether it concerns taste or nutrients.
Some people have told me that mushrooms cannot be frozen. This is a fallacy. Full stop.
I personally receive frozen chanterelles, trompettes and what else from the internet and I can assure they are delicious.
Here is the recipe of a dish my father (85) cooked for us last time I came back home in Burgogne, France. It was made with exclusively frozen mushrooms! It can accompany any meat, especially white-flesh meat, or can be appreciated on its own paired with a solid white wine or heady Japanese sake.
Great for vegetarians! Vegans can accomodate it witheir own substitutes, too.
INGREDIENTS: For 3~4 people
-Mixed mushrooms of your choice, fresh or frozen (if frozen, let them thaw slowly inside refrigerator for a few hours and get rid of excess water, although the same water can be used with the sauce!): 500g
-Shallots (echalottes): 2 finely chopped
-Garlic: 2~3 cloves finely chopped (crush garlic before chopping it. Do not forget to discard core!)
-Parsley or Italian flat parsley: half a cup finely chopped
-Fresh cream: 200cc/1 cup
-Madeira wine: 50cc (yellow port is fine, too, as well as sweet sherry)
-Olive oil and unsalted butter: about 2 large spoons of each
-Salt, pepper, nutmeg (to taste)
-On a medium fire in large frypan melt an equal quantity of olive oil and unsalted butter (some people prefer more, some less. Experiment!).
Throw in the shallots and garlic and slowly fry until shallots turn transparent. Throw in all the mushrooms and fry until they give back enough water.
Add Madeira wine. Stir well.
Next add fresh cream and stir until cream is perfectly blended.
Add salt, peeper and nutmeg last, stir.
Check taste and add more spices if needed.
Pour the whole in a large dish and sprinkle parsley over the mushrooms before serving.
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