Savory Mushroom Fricassée served over a toasted baguette in a ceramic bowl.

Mushroom Fricassée

This meatless French dish features the earthy and savory flavors of mushrooms perfectly complemented in a creamy and luscious Fricassée sauce. The combination of different textures, from the tender mushrooms to the rich sauce, creates a truly indulgent and satisfying dish that never fails to impress.

Are you looking for a delectable and meatless dish that will satisfy your taste buds? Look no further than my Mushroom Fricassée recipe! Fricassée, a traditional French cooking technique, is known for its rich flavors and creamy texture. In this vegetarian version, I have replaced the meat with mushrooms, creating a delightful and hearty dish that will leave you craving for more.

Originating from the culinary traditions of France, fricassée is a cooking method that involves slow-cooking meat or poultry in a flavorful sauce. The technique dates back to the 17th century and has been cherished for centuries as a way to create tender and succulent dishes. Fricassée dishes are often characterized by their creamy and velvety sauces, which are achieved by combining broth, cream, and other aromatic ingredients.

In my Mushroom Fricassée recipe, I have embraced the essence of this French cooking style while giving it a delightful vegetarian twist. By using mushrooms as the star ingredient, I have created a dish that is not only meatless but also bursting with umami flavors. The mushrooms, when cooked using the fricassée technique, absorb the flavors of the sauce, resulting in a dish that is both comforting and satisfying.

One of the great aspects of fricassée is its versatility. Traditionally, fricassée is made with chicken, but my vegetarian version showcases the incredible flavor and texture of mushrooms. Whether you are a vegetarian or simply looking to explore new meatless dishes, my Mushroom Fricassée recipe is a perfect choice. The earthy and meaty nature of mushrooms provides a delicious alternative to the traditional meat-based fricassée, while still delivering the same depth of flavors.

Mushroom Fricassée on a plate

In this recipe, I have carefully selected a variety of mushrooms, such as cremini, shiitake, and oyster, to create a medley of flavors and textures. These mushrooms, when sautéed with onions and garlic, release their natural juices and develop a beautiful caramelization. To enhance the richness of the dish, I have incorporated a creamy sauce made with vegetable broth and heavy cream. The combination of these ingredients results in a velvety and luxurious sauce that coats the mushrooms, creating a delightful symphony of flavors.

Whether you are a seasoned cook or a beginner in the kitchen, my Mushroom Fricassée recipe is sure to impress. With its French origins and meatless twist, this dish offers a unique and delicious dining experience. So, gather your ingredients, follow my step-by-step instructions, and get ready to indulge in a flavorful and satisfying Mushroom Fricassée that will leave you craving for more.

Mushroom Fricassée

In this vegetarian twist on the classic French dish, Mushroom Fricassée offers a delightful and hearty experience for both meat lovers and vegetarians alike. With its roots in French culinary traditions, fricassée is a slow-cooking technique known for its tender and succulent results. This meatless version replaces the traditional chicken with a medley of flavorful mushrooms, creating a dish that is bursting with umami flavors. The mushrooms are sautéed to perfection with onions and garlic, then coated in a velvety and luxurious sauce made with vegetable broth and heavy cream. The result is a creamy and satisfying Mushroom Fricassée that showcases the incredible taste and texture of mushrooms, while still capturing the essence of traditional French cooking.

10 minutes 15 minutes Serves 4
PREP 10 minutes
COOKING 15 minutes
YIELD Serves 4
Savory Mushroom Fricassée served over a toasted baguette in a ceramic bowl.


  • 1 lb mushrooms, sliced
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Parsley for garnish
Ingredients for Mushroom Fricassée
Mushroom Fricassée Ingredients


  • In a large skillet, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until the onion becomes translucent.
  • Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown.

Browning the Mushrooms in a large skillet

  • Sprinkle the flour over the mushrooms and stir well to coat. Cook for another minute to cook off the raw flour taste.
  • Gradually add the vegetable broth to the skillet, stirring constantly to prevent lumps. Bring the mixture to a simmer and let it cook for a few minutes until the sauce thickens.

Mushrooms thickening in Vegetable Broth on the skillet

  • Stir in the heavy cream and thyme, and season with salt and pepper to taste. Simmer for another 5 minutes to allow the flavors to meld together.

The cream and herbs simmer with the mushrooms over a skillet

  • Serve the Mushroom Fricassée over rice, pasta, or toasted bread. Garnish with fresh parsley.

Mushroom Fricassée in a ceramic bowl. A serving spoon is in the bowl.



  • Different types of mushrooms can be used in this recipe to add variety and enhance the taste and texture of the dish.
  • Eryngi mushrooms, also known as king trumpet or king oyster mushrooms, have a firm texture and a mild, slightly sweet flavor. They hold their shape well when cooked and add a meaty texture to the fricassée.
  • Maitake mushrooms, also called hen of the woods, have a delicate and earthy flavor. They have a feathery texture and absorb flavors well, making them a great addition to the fricassée.
  • White mushrooms, also known as button mushrooms, are a versatile option that have a mild flavor and a firm texture. They can be easily found and are a good choice for those who prefer a milder taste.
  • Shimeji mushrooms, both white and brown varieties, have a nutty and slightly bitter flavor. They have a delicate and crunchy texture, which adds a pleasant contrast to the creamy fricassée.
  • Shiitake mushrooms have a rich and robust flavor with a meaty texture. They are known for their umami taste and can add depth and complexity to the dish.

Mushroom Fricassée served in a bowl

  • Enoki mushrooms have a delicate and mild flavor with a crisp and slightly crunchy texture. They are often used as a garnish due to their slender and elegant appearance.
  • Other mushrooms like oyster mushrooms, chanterelles, or porcini can also be used in this recipe, depending on availability and personal preference. Each type of mushroom will contribute its unique taste and texture, adding depth and complexity to the Mushroom Fricassée.
  • For additional flavor, experiment with different herbs.  Add some chives, sage or tarragon along with the thyme as desired.
  • Another delicious addition to this dish is a touch of white wine.  Add in 1/4 cup of white wine while sautéing the mushrooms to provide a sweet, subtle and sophisticated taste to the mushrooms.


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