Wild Mushroom Fricassée

Mushrooms always seem like a treat in the wintertime. There is something about their earthiness and umami quality which perfectly suit cozy dinners before a fireplace, even if one is only imagined.  Finding wild mushrooms is easier than ever.  Most Green Markets carry them as do many local supermarkets.  Whole Foods offers a “Chef’s Mix” of four different wild mushrooms packaged together.

When I made this dish on Valentine’s Day, a contribution to a dinner party for good friends. In honor of the holiday, I topped the fricassée with puff pastry hearts, one for each guest. This first step is optional as the dish is gorgeous served simply in a casserole dish or in individual ramekins.

Ingredients:

1 sheet frozen puff pastry (from a 16-oz box which contains 2 sheets)

3 cups cold water

1 ½ oz dried Porcini mushrooms

1 large Portobello mushroom

1 small 8-oz container of white button mushrooms

1 pound mixed fresh wild mushrooms such as chanterelles, hen-of-the-woods, oyster, shiitake, or cremini

4 Tablespoons sweet butter

1 cup leeks, white part only, thinly sliced

1/3 cup celery, thinly sliced

1/3 cup carrots, finely diced

1/3 cup fennel, finely chopped

1 teaspoon fleur de sel

½ teaspoon freshly grated black pepper

¼ cup dry Vermouth

1 (4-inch) Parmesan rind

¼ cup finely chopped fresh Italian parsley

Cooking instructions:

Preheat oven to 425 ⁰ F

1.       Thaw 1 sheet puff pasty in the refrigerator according to the directions on the box. Refrigerate until ready to use, then unroll the puff pastry onto a lightly floured surface and cut out any desired shape. Transfer to a parchment-lined baking sheet and depending on the size and shape of your design, cook for 25-35 minutes. Remove to a rack and cool. Set aside.

2.       Pour water into a large glass measuring cup. Heat up in the microwave for 2 minutes.  Add dried porcini mushrooms and allow to sit for at least 30 minutes.  Strain porcini reserving soaking liquid. Coarsely chop porcini and set aside.

3.       Clean all the other mushrooms with a moist wet paper towel and coarsely chop.

4.       Melt 3 Tablespoons of butter in a large skillet. Add celery, carrots and fennel and sauté for 5 minutes.  Add leeks, stir occasionally, and continue to cook over a low heat for another 5 minutes until soft.

5.       Add remaining butter and all the sliced mushrooms, salt, pepper, and mix together. Add cheese rind and cook over medium heat for 5 minutes.  Add strained porcini liquid and Vermouth. Cook over a low heat until most of the liquid has evaporated, around 20 minutes. Adjust seasoning. Allow to cool for 5 minutes. Remove cheese rind, stir in chopped parsley, and serve.  If you are using puff pastry cut outs, be sure to reheat for several minutes before topping the fricassée.  

Makes: 6 cups

Wine recommendations:  Pinot Noir, Zinfandel, Beaujolais Village, Merlot or Barbaresco.