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Wild Mushroom and Pea Fricassee

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• 1 cup fresh peas
• 2 tablespoons (1 ounce) unsalted butter
• 1 clove garlic, cut in half lengthwise
• 2 cups mixed wild mushrooms (such as shiitakes, chanterelles, morels) cleaned and cut into like size pieces
• 1 sprig of thyme
• Chicken stock, vegetable stock or water


Bring a large Copper-Core pot of water to a boil, and add enough salt to taste like the ocean. Prepare an ice bath. Add the peas and cook them until they are just tender. Drain the peas through a strainer and plunge the strainer into the ice bath to chill the peas. Drain the peas on paper towels, then set aside.

Melt the butter in a Copper-Core sauté pan over medium heat. Add the garlic to the pan as the butter melts. When the butter is hot, add the firmest mushrooms (such as shiitakes) and thyme. Saute for a minute. If the pan appears dry at any time during the sautéing of the mushrooms, add a small amount of stock or water to keep them moist. Add the medium textured mushrooms (such as morels). Saute another minute and finely add the softer textured mushrooms (such as chanterelles). Saute another 2 or until the mushrooms are tender, continuing to add small amounts of liquid as necessary. Keep warm. Just before serving, stir in the peas to heat through. Serve as a garnish or side dish.

Serves 4

Chef Thomas Keller's tip



One pound of peas in the pod will yield approximately 1 cup of shelled peas
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