Wild Mushroom Fricassee

Wild Mushroom Fricassee

There are so many varieties of mushroom so you can go as exotic or run of the mill as you like. It is worth investing in a pot of good dried mixed mushrooms though.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 2


  • 60 g dried mixed wild mushrooms
  • 250 ml hot water for soaking
  • 1 tbs tamari wheat free soy sauce
  • 1 clove garlic crushed
  • 1/2 tsp Dijon mustard
  • 20 g butter if dairy free use olive oil
  • 1/2 tsp dextrose/glucose powder
  • 1 sprig fresh tarragon
  • 175 g mixed mushrooms roughly chopped such as shiitake and oyster
  • 1 spring onions trimmed and finely sliced
  • 75 g baby spinach
  • 1 tbs double cream if dairy free use coconut cream
  • salt and pepper


  • Soak the dried mushrooms in the hot water and tamari for 5 minutes.
  • Drain through a sieve pouring the water into a large frying pan. Squeeze the mushrooms onto the sieve to get all the flavour into the liquid.
  • Scrape the mushrooms from the sieve and add back into the pan.
  • Add the butter, garlic and mustard and bring to the boil.
  • Add the tarragon and dextrose and boil rapidly until liquid is reduced by half.
  • Add the fresh mushrooms and cook for 2 minutes.
  • Remove the tarragon sprig.
  • Add the spring onion and spinach and cook for a minute until the spinach wilts.
  • Remove from the heat and stir in the cream. And serve!

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