Mushroom Fricassee
 
 
Ingredients
  • Mushroom Fricassee:
  • 4 tbsp. (½ stick) unsalted butter, divided
  • 1 small yellow onion, finely chopped (about 1 cup)
  • Kosher salt, freshly ground pepper
  • 3 garlic cloves, finely chopped
  • 2 tbsp. Sherry
  • 6 sprigs of thyme
  • 1 pound mushrooms, (we used a mix of cremini and shiitake)
  • ½ cup heavy cream
  • freshly grated nutmeg
  • juice of half a lemon
  • Butternut Squash and Parsnip Puree:
  • 1 medium (about 1 to 1 ½ lb.) butternut squash
  • 5 medium parsnips (About 1 lb.), peeled and sliced
  • 4 garlic cloves
  • 4 sprigs thyme
  • 2 tbsp. olive oil
  • Salt and pepper
  • ¼ cup milk
  • ¼ cup sour cream
Instructions
  1. For the mushrooms, melt 2 tablespoons butter in a large skillet over medium heat.
  2. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and thyme and cook until liquid is reduced by half, about 2 minutes.
  3. Add remaining 2 tablespoons butter, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes.
  4. Remove thyme sprigs and season to taste with salt, pepper, and lemon juice.
  5. For the puree, preheat oven to 400℉.
  6. Slice squash in half and scrape out seeds. Fill each cavity with 2 garlic cloves and 3 thyme sprigs. Drizzle oil over flesh of the squash and season generously with salt and pepper. Put the two pieces, cut side down, on a baking sheet. Using the end of a sharp knife, make five or six small cuts on the upper side of each piece. Put the squash in the oven and roast for 30 minutes.
  7. Meanwhile, toss parsnip slices with 1-2 tbsp. olive oil, salt, and pepper. After squash roasts for 30 minutes, add parsnips to the pan and return to the oven.
  8. Roast for another 20-25 minutes, until parsnips are browned and squash is tender. Cool slightly.
  9. Discard thyme sprigs and scrape squash flesh into food processor. Add roasted parsnips, milk and sour cream. Process until smooth, about 30-45 seconds. Season with more salt and pepper to taste.
Recipe by Allons-Eat! at https://www.allonseat.com/mushroom-fricassee/