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Wild mushroom fricassée
Serves 4 Starters and mains
Ingredients
- 50g butter
- 1tbsp olive oil
- 2 shallots, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 50g trompette de la mort mushrooms, cleaned and trimmed
- 50g chanterelle mushrooms, cleaned and trimmed
- 50g girolles mushrooms, cleaned and trimmed
- 150ml chicken stock
- 75ml double cream
- 2tbsp chives, finely chopped
- 2tbsp chervil, finely chopped
Method
Place a large frying pan over a low-medium heat. Add the butter, oil, shallots and garlic and sweat for 1-2 minutes until just softened.
Add the mushrooms and sauté over a medium-high heat for 1 minute. Pour in the chicken stock and simmer until it has reduced by about a half, then add the cream and warm through.
To finish, season with sea salt and black pepper and stir through the chives and chervil.
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