Difficulty: 3/5
In the forests and hills of Burgundy, foraged treasures like mousserons, meadow roses, and chanterelles shine in this classic fricassee. Drawing from traditional French regional expertise, this simple preparation highlights their earthy flavors with garlic, parsley, and bacon.
Clean the mushrooms carefully—avoid soaking to preserve their flavor. Trim muddy stems, brush or wipe with a cloth, and remove any damaged spots with a knife. Halve or quarter larger pieces.
Cut the bacon into thin strips. Peel and finely chop the garlic. Wash the parsley, pat dry, and chop the leaves. Set aside.
Melt the butter in a skillet over medium heat. Add the bacon strips and sauté, stirring, for a few minutes until crisp.
Add the mushrooms and cook uncovered over high heat, stirring occasionally, until they release their moisture.
Once the water evaporates, stir in the garlic and parsley. Continue sautéing over moderate heat. Season with salt and pepper to taste.
This versatile fricassee pairs beautifully with roasts, cutlets, chops, or poultry.
Source: Regional Cuisines of France.
