Your Healthy Recipe for this weekend is a Mushroom Fricassee! We recommend serving it with quinoa or whole rice for our vegetarian friends but it is also excellent with any meat or poultry source. Mushrooms are high in proteins and very low in calories, but they are still satisfying and filling!
Recipe – For 6 people:
– Buy a medley of mushrooms. I buy half a pound per person. I mixed Portobello mushrooms, Oyster mushrooms (my favorites), Shiitake mushrooms and white button mushrooms. Buy what is fresh and seasonal, any mix will be delicious.
Mushroom shouldn’t be washed, so you should brush them and/or wipe them with a humid towel before cooking to get rid of the dirt. Cut the stems off, they are too chewy. Dice the mushrooms in half inch cubes. The smaller the dice, the better it is for a fricassee!
-Cut and mince 3 to 4 cloves of garlic. Heat a large pan on medium heat, adding butter (2 to 3 tbsps.) and olive oil (2 to 3 tbsps.) and saute the garlic until it is golden. If you don’t want to use butter, you can use only olive oil. However, adding butter will add creaminess to the fricassee that olive oil alone won’t achieve.
– Add salt and pepper to your taste. The mushrooms will release a lot of water that needs to evaporate. Cook until the mushrooms become tender.
– At the last minute, add a cup of finely chopped parsley, mix everything in the pan and after another minute or so, it’s ready to serve! Sometimes I like to flambe it with Cognac or Marsala.