Fricassée Champignon

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• Step 1

  Mushroom Stock

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

• Step 2

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

• Step 3

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

• Step 4

  Add water and rosemary. Simmer for 40minutes.

• Step 5

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

• Step 6

  Fricassée

  Sweat the mushrooms and shallots in olive oil until tender.

• Step 7

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

• Step 8

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

• Step 9

  Add the garlic and wine. Reduce until almost dry.

• Step 10

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

• Step 11

  Add to the onions and boil to thicken.

• Step 12

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

• Step 13

  Place into a serving dish and grate manchego cheese overtop.

• Step 14

  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.

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