Suzette’s Wild Mushroom Fricassee Salad

Yield: 2 servings


20 g butter

40 g black trompette (trumpet) mushrooms

40 g chanterelle mushroom

40 g morel mushrooms

To taste salt and white pepper

8 tsp (40 mL) heavy cream

60 g frisee

60 g mixed green leaves

4 tsp garlic dressing

1 Tbs red onion, sliced

6 cherry tomatoes, sliced

2 poached eggs

Few sprigs of parsley


  1. Brown butter in a pan. Add mushrooms and stir. Cook until they reach a nice golden colour. Season with salt and white pepper.
  2. Add cream and reduce until you obtain a nice creamy texture.
  3. In a bowl, mix frisee and mixed green salad with garlic dressing. Add red onion and tomatoes and mix again.
  4. On two plates or bowls, use the salad to make a nest on the bottom. Spoon the creamy wild mushroom fricassee into the middle of the “nest.” Put the poached eggs on top. Season with salt and pepper, top with parsley and serve.

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