Fricassee with wild mushrooms

  • Fricassee with wild mushrooms

Ingredients

  • Shoulder of veal cut up into small steaks
  • Flour
  • Salt
  • Ground black pepper
  • Dried wild mushrooms

To brown:

  • Onion
  • Canary tomatoes
  • White whine
  • Brandy
  • Olive oil

To chop up finely:

  • Almonds
  • Garlic
  • Parsley

A dish whose aromas bring back memories of grandma's cooking. Get into gear and discover how to prepare it.

Step-by-step method:

First of all, soak the wild mushrooms in water for a couple of hours, to re-hydrate them (only for dry wild mushrooms). Meanwhile, add salt and pepper, batter in flour and fry the meat in a casserole dish with oil.

Put it to one side.

Brown the onion and finely chopped tomato in the same oil. Then add the meat and flambé it with the brandy. After that, pour in the white wine and allow it to reduce.

Pour water over it until it is fully covered and let it cook on a low heat until the meat is tender. Meanwhile, continue making the "picada" or pounded paste to add at the end, 10 minutes before turning off the heat.

First, however, you will have to drain the wild mushrooms and then fry them lightly before adding them to the casserole.

There are as many variations of this dish as there are cooks who make it. We'll give you just three: you can add pitted olives or a meat broth instead of water and, for the "picador" paste, you can a pepper, a touch of chocolate and a few "carquinyolis" [Catalan almond biscuits].

Ingredients

  • Shoulder of veal cut up into small steaks
  • Flour
  • Salt
  • Ground black pepper
  • Dried wild mushrooms

To brown:

  • Onion
  • Canary tomatoes
  • White whine
  • Brandy
  • Olive oil

To chop up finely:

  • Almonds
  • Garlic
  • Parsley

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