Mushroom Fricassee with Black Truffle Cream


  • 6 oz. mushrooms (beech, chanterelles, oyster, shiitake, hen of the woods, porcini etc.)
  • 1 teaspoon shallot, finely minced
  • 1 teaspoon flat parsley leaves, finely chopped
  • Knob of butter
  • Pinch of finely ground black pepper
  • ½ cup heavy cream
  • Pinch of fine sea salt


Time: 45 minutes
  • Start by cleaning the mushrooms then slicing them.
  • Finely chop the shallot and mince the parsley.
  • Pour a drizzle of olive oil into a frying pan over medium heat with the mushrooms.
  • When they have good color, turn off the heat and add the shallots, parsley, pepper and butter to the pan. Mix, then keep warm.
  • Pour the cream into a pan, add salt. Heat for a few seconds.
  • Stir in the truffle oil. Emulsify the mixture using a hand blender.
  • Mound the mushrooms in a small bowl.
  • Spoon the truffle cream over the mushrooms.
Copyright © 2022 De Medici Imports. All rights reserved.