Wild Mushroom Fricassee

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 7 tablespoons dry 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

Recipe

• 1 in a small saucepan bring the wine to the boil and boil for 30 seconds. reserve.
• 2 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.
• 3 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.
• 4 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.
• 5 turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
• 6 season with salt and freshly ground pepper. add the reserved wine and gently mix inches.
• 7 cover the frying pan with a large lid and cook over high heat for 1 minute.
• 8 uncover the mushrooms and add the lemon juice. stir in the remaining butter until melted.
• 9 add two-thirds of the parsley leaves and the diced tomatoes. cook for a further 10-30 seconds.
• 10 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.