Wild mushroom fricassée

Wild mushroom fricassée

By
From
James Martin's French Adventure
Serves
4
Photographer
Peter Cassidy

When wild mushrooms are in season, there is little better. They’re one of the amazing things you look forward to as a cook, year after year, particularly if you go foraging for them in the woods. Not knowing what you’ll find is half the enjoyment… Eating is the other half.

Ingredients

Quantity Ingredient
50g butter
1 tablespoon olive oil
2 shallots, finely chopped
1 garlic clove, finely chopped
50g trompette de mort mushrooms, cleaned and trimmed
50g chanterelle mushrooms, cleaned and trimmed
50g girolles mushrooms, cleaned and trimmed
150ml chicken stock
75ml double cream
2 tablespoons finely chopped chives
2 tablespoons finely chopped chervil
sea salt
freshly ground black pepper

Method

  1. Place a large frying pan over low to medium heat. Add the butter, oil, shallots and garlic and sweat for 1–2 minutes until just softened. Add the mushrooms and sauté over medium to high heat for 1 minute.
  2. Pour in the chicken stock and simmer until reduced by about a half, then add the cream and gently warm through.
  3. To finish, season with salt and pepper and stir through the chives and chervil.
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