The only fricasee dish I can recall was with chicken in a wonderful lemon-y butter sauce. I only have mushrooms tonight so I thought I’d try and recreate that fricasse senza (without) the chicken.
Mushrooms are fat-free, cholesterol-free and low in calories, yet they are nutrient rich in B-Vitamins (Riboflavin, Niacin, Pantothenic Acid). They are also a good source of important minerals (Selenium, copper, Potassium).
According to the Institute of Medicine, mushrooms are the only source of Vitamin-D in the produce aisle, (which is the exception to the rule that plant foods don’t naturally contain Vitamin-D).
Use which ever type you like or have on hand, I’m partial to Portabellas because of their meat-like texture and flavor. I also like crimini, the smaller younger sister of the portabella, hence her nick-name of “baby bella”.
- 1 pound mushrooms, sliced
- 2 tablespoons butter, plus 2 tablespoons more for sauce
- 1 tablespoon Italian parsley, chopped
- Salt and pepper
- 1 tablespoon flour
- 1 egg yolk
- 3 tablespoons lemon juice
- In a large skillet, melt 2 tablespoons butter, add mushrooms and saute 10 minutes.
- Add parsley, season well with salt and pepper.
- In a separate small saucepan, melt the other 2 tablespoons of butter. Stir in flour, lemon juice and egg yolk. Stir a minute or two.
- Pour sauce over mushrooms, stirring to combine.
- Transfer to platter and serve.