111min 4 ppl
Vegan Wild Mushroom Fricassée à la Périgourdine
47 minutes
4 people
Medium31–60 min or 7–12 steps
47 min · 11 steps
Medium: 31–60 min or 7–12 steps
285 kcalper person
Protein 6g
Carbs 12g
Fats 18g
About this dish
Dried and fresh cèpes come together in a walnut-oil reduction for the deep, forest-floor intensity that sets a true Périgourdine fricassée apart from a simple sauté, finished with a bright persillade and a splash of Cognac that perfumes the whole pan.
Allergy Info
Gluten, Soya, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh cèpes (or mixed wild mushrooms)cleaned, halved or quartered if large600 g
- Garlic clovesfinely minced3 cloves
- Banana shallotfinely diced1 large
- Fresh thymeleaves picked1 tbsp
- Flat-leaf parsleyfinely chopped20 g
- Lemon juicefreshly squeezed1 tsp
Dried Goods
- Dried cèpes (porcini)whole or sliced20 g
- Waterboiling, for rehydrating200 ml
- Walnutsroughly chopped, lightly toasted30 g
Spices & Seasonings
- Bay leaf1 leaf
- Flaky sea salt1 pinch
- Black pepperfreshly ground1 pinch
Oils & Condiments
- Walnut oil3 tbsp
- Neutral oilsuch as sunflower1 tbsp
- Cognac or Armagnac60 ml
- Dry white wine120 ml
- White miso paste1 tsp
Utensils
- Large heavy skillet (cast iron or stainless)
- Fine-mesh sieve or cheesecloth
- Wooden spoon
- Mixing bowl
Method
1
Combine the dried cèpes and boiling water in a small bowl. Leave to rehydrate for 20 minutes, then lift the mushrooms out, squeeze gently, and chop roughly. Strain the soaking liquid through a fine sieve or cheesecloth and reserve it completely.
Approx. 20 minutes
2
Pat the fresh cèpes thoroughly dry with kitchen paper and cut any large caps into quarters, halving smaller ones so the pieces are roughly even. Mince the garlic, dice the shallot, pick the thyme, and chop the parsley and walnuts. Dissolve the miso in 1 tbsp of the reserved soaking liquid and set aside.
Approx. 2 minutes
3
Set a large heavy skillet over high heat until smoking. Add the neutral oil, then lay the fresh cèpes in a single layer, working in two batches if necessary. Sear without moving for 3–4 minutes until a deep mahogany crust forms on the cut faces.
Approx. 4 minutes
4
Flip the mushrooms and sear the second side for 2 minutes until golden. Transfer to a plate and season lightly with salt.
Approx. 2 minutes
5
Reduce the heat to medium. Add 1 tbsp walnut oil to the same pan, then add the shallot and cook for 3 minutes, stirring frequently, until softened and translucent.
Approx. 3 minutes
6
Add the garlic, thyme, bay leaf, and rehydrated cèpes to the pan. Cook for 2 minutes, stirring, until fragrant and the garlic no longer smells raw.
Approx. 2 minutes
7
Remove the pan from the heat, add the Cognac, then return to medium-high heat. Let the alcohol bubble vigorously and reduce for 1–2 minutes, scraping up any caramelised fond from the base of the pan.
Approx. 2 minutes
8
Pour in the white wine and cook for 3 minutes until reduced by half.
Approx. 3 minutes
9
Add the reserved mushroom soaking liquid and the miso mixture. Simmer over medium heat for 5 minutes until the sauce thickens slightly and coats a spoon.
Approx. 5 minutes
10
Return the seared fresh cèpes to the pan. Reduce the heat to low and fold gently to coat. Cook for 2 minutes until the mushrooms are heated through and have absorbed the sauce.
Approx. 2 minutes
11
Remove from the heat. Stir in the remaining 2 tbsp walnut oil, the lemon juice, parsley, and toasted walnuts. Discard the bay leaf, taste, and adjust the seasoning with flaky salt and black pepper. Serve immediately.
Approx. 2 minutes
