Fricassee with mushrooms

Fricassee with mushrooms

Chicken fricassee with mushrooms and vegetables

boiled chicken – 1 piece; bouillon; carrots – 1 pc.; leek – 1 pc.; mushrooms (any) - to taste; asparagus (canned will do) - to taste; green peas (frozen will do) - to taste; cream (any fat content).

Bunny fricassee

hare, meat broth, champignons, butter, flour, onion, bay leaf, dark peppercorns, salt.

Turkey fricassee with egg noodles

turkey (breast, boneless and skinless), zucchini, zucchini (yellowish), mushrooms (small), chicken broth, garlic (finely chopped), thyme, salt, dark pepper (ground), onions (from green onions, coarsely chopped ), noodles (egg), starch, .

Chicken fricassee with mushrooms

chicken (cut into 8 pieces), vegetable oil, butter, champignons, garlic, parsley, salt, pepper.

Mushroom fricassee

mushrooms, butter, flour, veal broth, dry white wine, egg (yolk), lemon juice, salt, dark pepper, parsley (chopped).

Poultry fricassee with soup

fresh champignons, butter, salt, water, cream (23%), flour, chicken fillet, champignons, parsley, salt, pepper, nutmeg, snow-white wine, ready-made puff pastry.

Traditional fricassee

chicken, asparagus, champignons, butter, flour, chicken broth, wine, pepper, salt, lemon juice.

Chicken fricassee American style

chicken (breasts), champignons, sweet peppers, butter, chicken broth, flour, cream, lemon juice, parsley.

Chicken fricassee with pancakes

chicken (boiled), salt, pepper, garlic, flour, egg (yolks), egg, milk, onions, carrots, champignons (canned), melted butter, chicken broth, cream.

Veal fricassee in old French style

veal, shallots (the size of a grape), onions, carrots, celery (root, sprig), parsley, thyme (fresh), bay leaf, cloves, butter, salt, white pepper (freshly ground), dry white wine, champignons, eggs.

section: Fricassee, French cuisine

Veal brisket fricassee

veal (brisket), flour, butter, egg, onion, champignons, cream, lemon.

Mushroom fricassee in a loaf

white mushrooms (fresh), tomatoes, garlic, parsley, vegetable oil (olive), round bread (loaf), butter, salt, pepper.

Mushroom fricassee baked in buns

buns (small), white mushrooms or boletus (fresh), onions, butter, sour cream, salt.

Fricassee of flounder and monkfish

monkfish (fillet), flounder (fillet), limetta, champignons, shallots, butter, vermouth (dry), salt, white pepper, dry white wine, fish broth (concentrated), starch, cream (sweet), egg ( yolk), curry powder.

Pike fricassee

pike, butter, parsley (greens), thyme, thyme, mushrooms (dried), flour, fish broth, dry snow-white wine, egg (yolk), lemon juice, salt, black pepper (ground).

Egg fricassee

egg, champignons, onions, margarine, flour, milk, mustard, parsley (greens), salt.

Brisket fricassee

beef (brisket), butter, flour, water, egg (yolk), lemon, fresh mushrooms, onions, carrots, parsley (root).

Quail fricassee

quail, vegetable oil (deep-fried), mushrooms, lemon, spices, flour, broth, wine.

Chicken fricassee with mushrooms and carrots

chicken, carrots, champignons, onions, butter, vegetable oil, garlic (dried), lemon salt, sour cream, cream (23%).

Chicken fricassee Florentine style

chicken, butter, olive oil, flour, chicken broth, wild mushrooms (fresh or frozen), parsley, thyme (dried), egg (yolk), juice, salt, pepper.

Chanterelle fricassee

chanterelles (fresh), butter, chicken broth, dry snow-white wine, flour, egg (yolk), lemon juice, salt, dark pepper, parsley (chopped).

Pork fricassee

pork (fillet), mushrooms, onions, sour cream, processed cheese, flour, garlic, coriander (ground), salt, spices, cilantro (greens).

section: Fricassee, Pork recipes

Crab fricassee with white mushrooms

crabs, green beans, white mushrooms (frozen), sour cream, egg (yolk), salt, pepper.

section: Fricassee, Crabs

Fish fricassee in snow-white sauce with mushrooms

fish (fillet), lemon juice or vinegar, salt, flour, butter, fish broth, snow-white wine, dark pepper (peas), pickled mushrooms, lemon zest (grated), mustard, egg (yolk).

Shrimp fricassee with green beans and mushrooms

green beans (frozen), champignons, sour cream, shrimp (peeled, boiled and frozen), egg (yolk), butter, salt, pepper.

Fricassee of salmon and pike perch with mushrooms

salmon (fillet), pike perch (fillet), onion, champignons, vegetable oil, cream (fat), hard cheese, salt, pepper, parsley (greens), pomegranate (grains).

Chicken fricassee with mushrooms

Hello friends! I decided to share with you a video recipe for my own version of making a French dish called chicken fricassee with mushrooms. The dish turns out to be very juicy thanks to the sauce; anything to your liking will suit the side dish.

Ingredients for Chicken Fricassee with Mushrooms:

• Chicken fillet (or thigh without skin and bones) - 800 g
• Garlic
• Sour cream (15-20%)
• Salt
• Dark pepper (ground) - to taste
• Champignon
• Sweet pepper - 1 pc.
• Cream (10%)
• Wheat flour / Flour
• Greens - to taste

Production time: 80 minutes

Number of servings: 6

Nutritional and energy value:

Recipe for Chicken Fricassee with Mushrooms:

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Pork fricassee with mushrooms

When thinking about what to cook for dinner now, in the vast majority of cases we follow the beaten path, deciding in favor of recipes that are familiar, ordinary and accessible. And, let’s be honest, we’re already so tired of them that they seem incredibly boring! Meanwhile, quite often, from goods that you are used to handling once a day, you can prepare something fundamentally new, unusual and very tasty.

Fricassee of pork and mushrooms is a striking example of what can be created from meat that we usually turn into boring cutlets and the most banal chops. Yes, it will take a little more time than ordinary meatballs, and the result will be more interesting!

Fricassee translated from French fricasser means “fry”, “stew”. There is nothing complicated in the technology: pieces of meat are fried in butter, sprinkled with flour, then stewed, and finally topped with cream or sour cream.

Fricassee is served with a side dish of rice or potatoes. You see, a completely ordinary thing that just requires a little more effort than usual. Are we ready?

Ingredients

• pork fillet – 500 g
• onions – 2 pcs.
• champignons – 200 g
• butter – 60 g
• flour – 2 tbsp. l.
• sour cream – 200 g
• garlic – 2 cloves
• salt, pepper, herbs - to taste

Manufacturing

Cut the pork fillet into cubes with an edge of 0.5 cm and a length of up to 2-3 cm.

Cut the peeled onion into thin half rings.

Melt half the butter in a frying pan and add the meat. Place onions on top of the meat.

Fry until reduced in size, lightly golden and onions are cooked through.

Sprinkle sparingly with flour.

At the same time, fry the champignons in the remaining oil in a second frying pan. When you are feeling lazy, you can add mushrooms and onions to the meat, but it will be tastier if you do it separately.

Add the champignons to the meat and stir.

Pour a little water (broth), bring to a boil, reduce the heat to low and simmer under a closed lid for 15-20 minutes.

When the meat is soft, remove the frying pan from the heat and add sour cream.

Stir, add salt and pepper to taste. Return the frying pan to the heat and heat the sauce without bringing it to a boil. Turn off the gas, squeeze the garlic into the frying pan, stir and leave covered for another 5 minutes, then serve.

Chicken fricassee with champignons according to a traditional recipe

Fricassee is considered one of the most popular meat dishes in French cuisine. In fact, it is a stew of tender chicken meat (turkey, bunny or tender veal) in a snow-white sauce. The name of the dish comes from the noun fricassée, which translated means “all sorts of things.” Or the verb fricasser, meaning “to stew and fry.”

To contrast the flavor notes, add cream or sour cream, egg yolk, mushrooms, asparagus, capers, and green peas to the fried meat. In this way, a mixture of “all sorts of things” is stewed. And as seasonings they add lemon juice, soy sauce, and other favorite spices.

Champignons, or oyster mushrooms, and shiitake are usually added to tender meat stews. But experienced chefs say that the most delicious fricassee with a unique taste comes from generous forest mushrooms.

The best side dish for stewed meat is boiled rice with spices. But almost all housewives who use the traditional recipe for chicken fricassee with champignons serve it with potatoes and vegetable salads. Moreover, poultry stewed in a snow-white sauce harmonizes amazingly with vegetables and root vegetables, grilled or baked in foil.

Chicken fricassee with champignons in a creamy sauce in a frying pan. Step-by-step photo recipe

The fastest and easiest way to prepare fricassee is chicken breast, cut into small cubes. As a sauce or base for such a stew, I recommend using cream of varying fat content (10-25%), which makes the dish especially tender.

Chicken fricassee will be appreciated by sophisticated gourmets and picky tasters will ask for more. A hearty dish will be successfully complemented by any side dish.

Ingredients:

- chicken fillet - 300 g (1 pc.)
- fresh champignons - 150 g
- cream (fat content to choose) - 100 ml
- nutmeg - pinch
- butter - 20 g
- flour - 1 tbsp.
— testicle — 1 pc.
- salt - a pinch
- ground pepper - a pinch
- vegetable oil - 2 tbsp.

Manufacturing:

Step 1. Carefully rinse the mushrooms and chicken fillet.

Step 2. Cut the chicken flesh into medium-sized cubes, for example, 5 cm long.

Step 3. Cut the champignon mushrooms into slices.

Step 4. Heat a little vegetable oil in a frying pan and place the chicken pieces in it. Stirring, fry them until lightly browned.

Step 5. Add mushroom slices. Let's increase the flame very much and, stirring vigorously, wait until the water released by the mushrooms has completely evaporated.

Step 6. After frying the mushrooms, add spices: salt and pepper. Stir, add flour and continue frying over low heat for almost 1-2 minutes.

To make the fricassee tasty and fragrant, you can choose an additional set of spices.

Step 7. Pour half of the entire amount of cream into the pan and mix again.

The fat content of cream does not particularly affect the taste of the final dish, so use any.

Step 8. Now add enough water so that the contents of the pan are almost completely covered with liquid. Reduce the heat to low, cover with a lid, and leave to simmer for 10 minutes.

Step 9. Carefully separate the yolk from the egg, combine it in a bowl with the rest of the cream, and shake.

Step 10. Open the lid and pour the creamy-egg mixture into the frying pan, add a piece of butter.

Step 11. After 5 minutes, you can take a control test for readiness and, if there are no comments on the taste, you can turn off the stove.

Step 12. Serve fricassee with a side dish, for example, rice, buckwheat or potatoes. Bon appetit!

Fricassee prepared according to this usual recipe is perfect for both a gala banquet and a moderate home dinner or country picnic.

Chicken breast fricassee with mushrooms and bell peppers in the oven

If this is your first time preparing fricassee, we recommend watching a video that clearly shows the entire process of cutting and processing goods, as well as the appearance of the finished dish.

To add a sweet and sour taste and smell, add cubes of canned or new pineapples to the dish. Fricassee is prepared from tender chicken fillet in pots, which retain a huge part of the vitamins from the products used.

Chicken fricassee with champignons, like julienne, has become incredibly popular among our housewives in recent years. And even a novice cook can master the preparation of the dish, focusing on the above recipes.

Prepare and enjoy the indescribable tenderness and taste of chicken fricassee with mushrooms. Bon appetit!