Try this great Fall recipe from our Executive Chef Gregory Paul Zigenfuss.
He demonstrated it live for KSDK’s Show Me Saint Louis.
Forest Mushroom Fricassee
over a bed of hearty greens and sherry vinaigrette
“A perfect autumn salad served warm balancing the earthy mushrooms, the sweet sherry vinaigrette and the hearty, bitter greens.”
Serving Size: 8
1½ pounds assorted wild mushrooms (crimini, shiitake, chanterelle, oyster, portabella) — sliced ¼” thick
2 shallot — minced
1 tablespoon garlic — minced fine
½ cup sherry
1 tablespoon fresh thyme — minced
2 tablespoons fresh curly parsley — chopped
1/3 cup butter — clarified
1/3 cup sherry vinegar
3 tablespoons honey
1 tablespoon Dijon mustard
2/3 cup extra virgin olive oil
1 head of radicchio
1 head of frisee
1 pound Arugula (rocket)
salt and white pepper to taste
To prepare the sherry vinaigrette, whisk the sherry vinegar, honey and mustard in a mixing bowl to blend. Gradually whisk in oil, whisking until emulsified. Season with salt and white pepper to taste
Chop the radicchio and frissee, mix in enough Arugula to make 1.5 cups per person or 12 cups for 8 guests. Wash and spin dry in a salad spinner.
For the fricassee, melt the butter in a large skillet over high heat. Add shallot, sauté one minute then add the mushrooms and sauté until beginning to brown. Add the garlic and sauté to aroma. Add the sherry and cook until nearly dry, about three minutes. Stir in parsley and thyme, season with salt and white pepper to taste, serve warm over the hearty greens and dress liberally with the sherry vinaigrette.