Best 2 Fricandó Amb Moixernons Beef With Wild Mushrooms Recipes

In the heart of Catalonia, Spain, lies a culinary gem that exemplifies the region's rich gastronomic heritage: Fricand amb Moixernons, a delectable beef stew brimming with wild mushrooms. This traditional dish, often served during special occasions, boasts a symphony of flavors that dance on the palate. The tender beef, slow-cooked in a savory broth infused with red wine and aromatic herbs, harmonizes perfectly with the earthy notes of the wild mushrooms, creating a comforting and unforgettable meal. This article presents two variations of this classic recipe: the traditional Fricand amb Moixernons, showcasing the essence of Catalan cuisine, and a modern interpretation that elevates the dish with additional layers of complexity. Both recipes provide step-by-step instructions, ensuring that home cooks can recreate this culinary masterpiece in their own kitchens.

Check out the recipes below so you can choose the best recipe for yourself!

FRICANDó AMB MOIXERNONS - BEEF WITH WILD MUSHROOMS

Fricandó Amb Moixernons - Beef With Wild Mushrooms image

From www.eatcatalunya.com " Fricandó is a rich and flavorful beef stew, made with moixernons, a Catalan wild mushroom." One of my favorite things to eat is roast and I absolutely LOVE mushrooms! Posted for ZWT 5.

Provided by ThatSouthernBelle

Categories Stew

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 lbs chuck roast or 2 lbs skirt steaks, cut in slices thick
1 cup flour
sea salt
pepper, ground
1/3 cup olive oil
2 sprigs fresh oregano or 1 teaspoon dried oregano
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 sprigs fresh marjoram or 1 teaspoon dried marjoram
1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
2 yellow onions, thinly sliced
2 tomatoes
3 garlic cloves, crushed
1 cup dry white wine
1 bay leaf
2 pinches nutmeg, freshly grated
1 ounce bittersweet chocolate
2 ounces dried wild mushrooms, soaked in water to cover overnight
3 cups beef stock

Steps:

Place the flour in a shallow bowl, season with salt and pepper, and stir to combine. Lightly dredge the beef slices on both sides in the seasoned flour, shaking off any excess.
In a heavy-bottomed Dutch oven or flameproof ceramic baking dish over medium heat, warm the olive oil. Working in batches if necessary, add the beef and brown on all sides, about 5 minutes. Transfer the beef to a plate with a slotted spoon. Reserve the pot with the remaining oil.
Next, make a sofregit. If using fresh oregano, thyme, marjoram, and rosemary sprigs, tie them in a bundle with kitchen string and set aside. Return the pot to medium heat, add the onions, and sauté until soft, about 3 minutes. Cut the tomatoes in half and, using the large holes of a grater-shredder, grate the pulp directly into the pot. Discard the skins. Add the garlic. When the vegetables are cooked, after about 4 minutes, add the wine. Add the gerb bundle or dried herbs and the bay leaf and nutmeg. Then grate the chocolate directly into the pot. Simmer over medium heat until the ingredients begin to form a sauce, about 5 minutes.
Drain the mushrooms in a sieve ined with cheesecloth, reserving the liquid, and add to the pot. Return the beef to the pot with any juices. Add the stock and enough of the mushroom-shoaking liquid to cover the beef. Season to taste with salt and pepper.
Reduce the heat to low, cover partially, and cook until the beef is thoroughly tender and the sauce is thick and concerntrated, about 1 hour. If using fresh herbs, remove and discard the herb bundle, and then discard the bay leaf. Transfer to a warmed serving dish or serve in the Dutch oven.

BRAISED BEEF WITH MUSHROOMS

BRAISED BEEF WITH MUSHROOMS image

Categories Soup/Stew Beef

Yield 6 people

Number Of Ingredients 14

Ingredients

3 cups beef stock
1 oz. dried moixernon or mousseron or chanterelle
mushrooms
4 lb. beef chuck roast, sliced 2 inches thick
Salt and freshly ground pepper, to taste
1 1⁄4 cups all-purpose flour
1⁄4 cup olive oil
2 yellow onions, sliced 1⁄4 inch thick
3 garlic cloves, crushed
1 cup dry white wine
1⁄2 cup drained diced canned tomatoes
1 oz. bittersweet chocolate, chopped
2 sprigs each fresh thyme, rosemary and
oregano, tied with string

Steps:

n a saucepan over high heat, bring the stock to a boil and add the mushrooms. Remove from the heat, cover and let stand for 1 hour. Season the beef with salt and pepper. Dredge the beef in 1 cup of the flour and shake off the excess. In a large sauté pan over medium-high heat, warm the olive oil. Brown the beef, 3 to 5 minutes per side. Transfer to a slow cooker. Reduce the heat to medium, add the onions and the remaining 1⁄4 cup flour to the pan and cook, stirring occasionally, for 3 minutes. Add the garlic and cook for 1 minute. Add the wine, tomatoes, chocolate and herbs and bring to a simmer. Slowly pour in the stock and mushrooms, leaving the grit behind. Simmer until thickened, 3 to 5 minutes, then add to the slow cooker. Cover and cook on high for 4 1⁄2 hours. Remove the herb bundle and discard. Cut the beef into chunks and serve with the sauce.

Tips:

Choose the right cut of beef. A lean, tender cut like flank steak or skirt steak is best for this recipe.
Marinate the beef for at least 30 minutes. This will help to tenderize the beef and infuse it with flavor.
Cook the beef over high heat. This will help to create a nice crust on the outside of the beef while keeping the inside tender and juicy.
Use a variety of wild mushrooms. This will add depth of flavor to the dish. Some good options include chanterelles, morels, and shiitake mushrooms.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Serve the fricand amb moixernons with mashed potatoes, rice, or pasta.

Conclusion:

Fricand amb moixernons is a delicious and hearty dish that is perfect for a special occasion. The beef is tender and flavorful, and the wild mushrooms add a rich, earthy flavor. This dish is sure to impress your guests, and it is also relatively easy to make. So next time you are looking for a special dish to serve, give fricand amb moixernons a try.