Wild Mushroom Fricassee

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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