- Serves: 4
- Cook Time: 5 minutes
- Prep Time: 20 minutes
- Effort: easy
For the main:
- 100 ml dry white wine
- 400 g fresh wild mushrooms
- 5 dried black trumpet mushrooms, (optional)
- 1 thin baguette, such as ficelle or thin baguette
- 2 clove garlic, 1 peeled, 1 peeled and pureed
- 2 tbsp unsalted butter
- half a shallots, or quarter of an onion finely chopped
- 4 pinches of salt
- 2 pinches of freshly ground black pepper
- juice of half a lemons
- a handful of flat leaf parsley, coarsely chopped
- 2 tomatoes, quartered, de-seeded and cut into 5mm dice
1. If using black trumpets soak them in plenty of water for 1-2 hours. Drain, pat dry and trim off the base of their stalks.
2. In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
3. 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.
4. Make the croutons by slicing the ficelle into 3mm thick slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
5. 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.
6. Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
7. Season with salt and freshly ground pepper. Add the reserved white wine and gently mix in.
8. Cover the frying pan with a large lid and cook over high heat for 1 minute.
9. Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
10. Add the black trumpets, two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
11. 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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