Fricassée of wild mushrooms

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For the croutons

For the mushrooms

  • 400g/14oz mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)
  • 30g/1½oz unsalted butter
  • ½ banana shallot or ¼ onion, peeled, chopped
  • 1 garlic clove, peeled, puréed
  • 100ml/3½fl oz dry white wine
  • 4 pinches sea salt
  • 4 pinches freshly ground black pepper
  • 10g/½oz fresh flatleaf parsley leaves, roughly chopped
  • 1 sprig fresh tarragon, leaves only, finely chopped
  • 2 sprigs fresh chervil, finely chopped
  • 1 tbsp lemon juice
  • 200g/7oz tomatoes, quartered, seeds scooped out, finely chopped