Prep 20 mins
Cook 5 mins
Enjoy a treat with this elegant recipe for a flavourful veggie wild mushroom dish.
For the main
- 7 tablespoons dry white wine
- 14 ounces fresh wild mushrooms
- 1 thin baguette
- 2 garlic cloves, 1 peeled, 1 peeled and pureed
- 2 tablespoons unsalted butter
- 1⁄2 shallot, finely chopped
- 4 pinches salt
- 2 pinches fresh ground pepper
- 1⁄2 lemon, juice of
- flat leaf parsley, coarsely chopped
- 2 tomatoes, quartered, de-seeded and cut into 1/4in dice
- In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
- Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
- Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
- Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
- Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
- Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
- Cover the frying pan with a large lid and cook over high heat for 1 minute.
- Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
- Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
- Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.