Wild Mushroom Pinot Fricassee

Wild Mushroom Pinot Fricassee 900 600 Allison Robicelli

Wild Mushroom Pinot Fricassee Recipe

Wild Mushroom Pinot Fricassee

A luscious wild mushroom fricassee comes together quickly, which is perfect for occasions where indulgence is needed but time is short. It can be served on top of pasta, polenta, hot toasted bread, or whatever else you please.

1 ½ pounds assorted wild mushrooms

2 Tbs butter

1 Tbs extra virgin olive oil

3 cloves garlic, finely minced

1 Shallot, minced

⅓ c Pinot Noir

¼ c heavy cream

1 sprig rosemary, stripped and chopped fine

2 sprigs thyme, stripped

3 Tbs finely chopped parsley

1 tsp dried chilli flake

Salt and Pepper

Toasted crostini or polenta, for serving


Clean mushrooms and remove stems. Cut into ¼” slices.

Place a saute pan over medium heat and melt butter with the olive oil. Turn heat to high and add mushrooms with a hefty pinch of salt. Stir well to coat with butter and oil and spread out across the pan to allow moisture to evaporate. After three minutes add shallot and garlic and stir. Continue to cook until aromatics are translucent, about two minutes.

Add herbs, chili, and freshly cracked pepper, and cook for one minute to release natural oils. Slowly add wine, making sure to scrape up any bits that have caramelized on the bottom of the pan. Allow wine to reduce by half, then add heavy cream. Bring to a boil and cook until thick- about two minutes.

Serve on top of toasted crostinis or warm polenta.

Suggested Wine Pairing 
Philipp Kuhn Spatburgunder Vom Kalksteinfels 2009, $28

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