Gluten-Free Fricassée Champignon

  • prep time20 min
  • total time 110 min
  • serves

Recipe courtesy of Chef Jonathan Chovancek of Café Medina. Photo by Issha Marie.

5 Ratings
Directions for: Gluten-Free Fricassée Champignon


Mushroom Stock

4 cups water

4 cups brown mushrooms

1 leek

2 cloves garlic

1 tsp ginger

1 tsp fennel seed

1 tsp coriander

1 clove

1 tsp juniper

1 Tbsp black pepper

2 bay leaves


1 medium yellow onion

1 ¾ Tbsp olive oil

1 tsp shallots

4 cloves garlic, minced

5 cups seasonal wild or cultivated mushrooms

2 tsp sherry vinegar

1 tsp potato starch

1 cup Manchego cheese

4 eggs, soft poached

salad garnish

6 new potatoes, roasted and cut in half

salt, pepper and chilis, to taste


Mushroom Stock

1. Use a medium pot to sweat caramelize the mushrooms in the olive oil.

2. While this is happening, chop the leek and garlic and add to the mushrooms.

3. Add the spice and cook together over high heat for 10 minutes.

4. Add water and rosemary. Simmer for 40 minutes.

5. Strain and reserve the stock. This can be done two days ahead.


1. Sweat the mushrooms and shallots in olive oil until tender.

2. Deglaze with sherry vinegar. Remove from the pan and reserve.

3. Using the same pan cook the onions gently until caramelized, about 30 minutes.

4. Add the garlic and wine. Reduce until almost dry.

5. Add the potato starch to 2 cups of the cold mushroom stock and stir to combine.

6. Add to the onions and boil to thicken.

7. Add the reserved mushrooms, potatoes and simmer. Adjust seasoning.

8. Place into a serving dish and grate Manchego cheese over top.

9. You can put it in the broiler at this point or just top with a hot, soft poached egg, a little salad garnish and serve.

See more: Eggs/Dairy, Mushrooms, Potatoes, Gluten-Free


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