Mushrooms Sauteed in Rillette

13 Nov

(serves 6)
This recipe is just what its name suggests, mushrooms sauteed in rillette. Some recipes use chicken stock and/or white wine to add flavour. Thats all well and good since plain sauteed mushrooms taste…. plain. The problem with stock and wine of course is they contain a lot of water which you always try to avoid when sauteeing mushrooms. This recipe sidesteps the additional water by using rillette and cognac.


  1. Mushrooms (200g)
  2. Duck Rillette (100g)
  3. Garlic (6 cloves = 1/2 bulb)
  4. Thyme
  5. Cognac


  1. It doesn’t really matter what kind of musrooms you use as long as they are not too small. I usually just use plain brown or white mushrooms.
  2. Cut the mushrooms into slices which are 1/3 inch thick.
  3. Put enough garlic through a garlic press to get 3t of crushed garlic.
  4. In a large pan, heat the rillette on high heat until the fat melts. You should mash any clumps of meat with a wooden spatula.
  5. When the pan is really hot, add the mushrooms. Stir the mushrooms every minute or so and turn the heat down to medium after 3 minutes and add the garlic, followed by a good stir. Do not cover as you want the water from the mushrooms to evapourate.
  6. At around the 7 minute mark, the mushrooms should have shrunk nicely. Sprinkle in 1t of chopped thyme and 1T of cognac. Turn the heat down further and continue sauteeing for a final minute.
  7. After the fire is off, sprinkle on 1t of black pepper. Add salt a pinch at a time til the taste is just right. You may even wish to avoid salt altogether depending on how salty your rillette is.


  • There are three main ways to use sauteed mushrooms. As a side vegetable, as a topping for steaks and burgers, or as a flavouring ingredient of a salad.
  • Having more than 200g of mushrooms per pan will leave insufficient room for contact to the pan, and insufficient room for water to evaporate. If you are cooking an amount that is larger than specified, do so in batches.
  • If your mushrooms are dirty, wipe them with a damp cloth. Since sauteeing is basically a drying process, washing in water will make the mushrooms too wet since water will be trapped in the gills under the caps.
  • Yes can try pork or goose rillette as alternatives. For more information on rillette, refer to this post.
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Posted by on November 13, 2011 in French, Poultry, Recipe, Salad


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