Mushroom & Toasted Hazelnut Fricassee

An autumnal dish that doubles as either a main course or as an accompaniment and bursts with flavour. Quantities are flexible depending on quantities required.

Category:  Main Course Vegetarian Accompaniments  - 


For 1 Batch(es)


  • 1tbsp olive oil
  • 1 large shallot, chopped
  • 1 clove garlic, crushed
  • Mixed mushrooms, wiped & large ones sliced
  • 1tsp fennel seeds
  • Glug white wine
  • 1tbsp sherry or cognac
  • 2tbsp creme fraiche
  • Sea salt & freshly milled black pepper
  • Chopped parsley to garnish

Mushroom & Toasted Hazelnut Fricassee Directions

  1. Heat the oil in a large frying pan over a medium heat, sweat the onion and garlic until they have softened but not coloured; add the mushrooms and cook for another few minutes. Add the chopped hazelnuts, fennel seeds, wine and sherry and continue to cook for about 10 minutes, stirring occasionally until the mushrooms are tender. Add the crème fraiche, check the seasoning and bring to a simmer, stirring. Serve piping hot.