Recipes & Cooking Side Dishes Mushroom Fricassee with Fresh Herbs 3.9 (16) Add your rating & review Traditionally, fricassee recipes involve sautéing and simmering meat in a creamy sauce. Here, we transform the same technique into a side dish format with a mushroom fricassee recipe that's topped with plenty of fresh herbs. By Sheryl Geerts Sheryl Geerts Sheryl Geerts is an editor and author who has nearly three decades of writing and editing experience. She enjoys writing about garden, food, and home topics. Her bylines have appeared in Better Homes and Gardens, Allrecipes, Martha Stewart Living, and several other publications. Learn about BHG's Editorial Process Updated on March 28, 2024 Recipe tested by Colleen Weeden Recipe tested by Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn more about the Better Homes & Gardens Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Blaine Moats Prep Time: 25 mins Cook Time: 17 mins Stand Time: 5 mins Total Time: 47 mins Servings: 6 Yield: 4 scant cups Jump to Nutrition Facts Mushrooms steal the spotlight in this savory dish. Whether you enjoy the larger or smaller varieties of mushrooms, one thing is for sure, they're beloved for their rich, almost meaty flavor and ability to add substantial flavor to many dishes. Usually, a fricassee dish contains meat, but you won’t miss the meat with this version. This creamy mushroom fricassee recipe is loaded with robust flavors from meaty mushrooms that are sautéed in an herb-infused white sauce. What Is Fricassee? Fricassee is a dish of meat (usually chicken) that has been sautéed in butter before being stewed with vegetables. It is often flavored with wine, and when fully prepared, the dish looks like a thick, chunky, stew. In this mushroom fricassee recipe, mushrooms are sautéed in butter and flavored with wine before being stewed with herbs. How to Choose Mushrooms Look for those that are firm, fresh, plump, and bruise-free. Avoid spotted or slimy mushrooms. 10 Types of Mushrooms You Should Know in Cooking How to Store Mushrooms Store unwashed mushrooms in the refrigerator for up to two days in a paper bag. If in original packaging, remove the plastic and wrap the carton in barely damp paper towels. Ingredients 2 pounds assorted fresh mushrooms, such as cremini, button, shiitake, chanterelle, porcini, oyster, and/or morels, cleaned and tough stems trimmed 2 tablespoons walnut oil 1 tablespoon butter ½ cup finely chopped shallots (4 medium) 2 cloves garlic, minced ½ teaspoon coarse sea salt ¼ teaspoon ground black pepper ½ cup Madeira or chicken broth ½ cup whipping cream 1 tablespoon snipped fresh chives 1 - 2 teaspoons snipped fresh rosemary or 1/4 to 1/2 teaspoon dried rosemary, crushed ¼ cup snipped fresh parsley Directions BHG / Abbey Littlejohn Leave small mushrooms whole, halve medium-size mushrooms, and quarter large mushrooms (12 cups). Test Kitchen Tip: To clean mushrooms, wipe them with a damp towel or paper towel. BHG / Abbey Littlejohn In a very large skillet heat 1 tablespoon of the walnut oil and 11/2 teaspoons of the butter over medium heat. BHG / Abbey Littlejohn Add 6 cups of the mushrooms; cook about 5 minutes or until the mushrooms begin to color, stirring occasionally. Test Kitchen Tip: To get the best browning (which equals flavor) from the mushrooms, place them in a single layer in the pan while cooking in the hot butter and avoid stirring too often. If the pan is too full, the mushrooms will steam and water out instead of browning. BHG / Abbey Littlejohn Using a slotted spoon, transfer mushrooms to a large bowl. BHG / Abbey Littlejohn Repeat steps 2-3 with the remaining mushrooms, oil, and butter. BHG / Abbey Littlejohn Add the shallots, garlic, and reserved cooked mushrooms to the skillet; cook and stir for 2 to 3 minutes more or until the mushrooms are golden and the shallots are tender. Stir in salt and pepper. BHG / Abbey Littlejohn Remove from heat; add the Madeira or chicken broth. Return to heat; simmer about 3 minutes or until the liquid is nearly evaporated. Madeira is an amber-colored fortified wine from Madeira. BHG / Abbey Littlejohn Stir in the cream, chives, and rosemary. Cook about 2 minutes or until cream is slightly thickened. Remove from heat and let stand for 5 minutes. BHG / Abbey Littlejohn Transfer to a serving bowl and sprinkle with snipped fresh parsley; serve warm. Rate It Print Nutrition Facts (per serving) 193 Calories 14g Fat 9g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 193 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 32mg 11% Sodium 231mg 10% Total Carbohydrate 9g 3% Total Sugars 4g Protein 6g 12% Vitamin C 8.4mg 9% Calcium 32mg 2% Iron 1.2mg 7% Potassium 581mg 12% Folate, total 35.7mcg Vitamin B-12 0.1mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.