Mushroom fricassée

Mushroom Fricassée 

Ingredients for 6 people.

Divide the quantities for fewer people. 

3 onions

6 garlic cloves crushed

The leaves of one bunch of parsley, shredded

6 small potatoes or 3 medium ones cut in cubes

500 g of mushrooms. A mix of wild and cultivated will give the best result. Cut in wide slices

Vegetable broth one cube or a cup of the liquid one

Salt, pepper, thyme, to taste. 

Half a bag of mushroom soup powder of half a tin of concentrated mushroom soup

Crème fraîche, 250 ml

Olive oil

Preparation

Pour the olive oil in a large pan. Add the onions cut in chunks. Fry them for about ten minutes on medium high heat so they will get brown. Add the potatoes cut in slices or cubes. After 2 minutes reduce the heat to medium low. Cook for about 20 minutes.

Add the garlic, parsley thyme, salt pepper

Turn the heat to medium high again. Stir for about 2 minutes. Add the broth with one cup of water (if cube) or the liquid broth without water. Stir well.

Add the mushrooms. Mix everything with a spoon and after 5 min reduce the heat again to medium low. Let it simmer with the lid on for 20 minutes. 

Add the mushroom soup powder (or canned soup) and the crème fraîche. Raise the heat a little until it boils. Check the salt and add more if needed. Let it simmer for 5 minutes. 

It’s ready. Enjoy!

Goes well with fish, beef, pasta.