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. Last Updated: 07/27/2016

Wild Mushroom Fricassee

Thomas Koessler, executive chef of the Marriott Royal Aurora hotel, shares a recipe that can be served either as a main course or as a side dish with risotto.

The main components are mushroom stock and mixed mushrooms.

First, to make the stock, we need:

100ml dry white wine
2 tablespoons fresh chopped parsley
a pinch of salt
a pinch of white fresh ground pepper
50g assorted offcuts of seasonal mushrooms
1 piece of shallot, chopped
1 piece of garlic, chopped
100ml water
1 tablespoon sunflower oil
20g butter

Heat the oil in a flat pan, saute the shallots and garlic until they are clear (not brown), then add the mushrooms and white wine and reduce to half volume. Salt, pepper and gently stir in the butter; fill up with water, cook for 30 minutes and then set aside. When cold, strain it through a fine cloth, and set aside for further use.

Now, the mixed mushrooms:

50g fresh morels
50g fresh porcini
50g fresh black trumpet mushrooms (lisichki or chanterelles can substitute)
50g fresh champignons
50g fresh oyster mushrooms

Clean all the mushrooms with a knife and cut bigger mushrooms in half (keep all offcuts for the mushrooms stock). At the last moment before preparing the dish you may wash the mushrooms very carefully under running water. To ensure that there is no sand inside the morels, it is best to cut them open.

Bring a pan to medium heat, add a tablespoon of butter and fry all the cleaned mixed mushrooms for one to two minutes.

Add the mushroom stock and cook until the mushrooms are done (three to five minutes maximum).

Add lots of freshly chopped parsley.