Fricassée of wild mushrooms
Recipe from Kitchen Secrets by Raymond Blanc.
I am lucky to have an ancient wood forest close to my Oxfordshire home. The forest floor is thick with mosses and lichens, and wild mushrooms are abundant. This dish should be redolent with heady forest flavours, but feel free to include some cultivated mushrooms. Provide good French bread to mop up the juices.
Cooking: 2 mins.
|400g||Mixed wild mushrooms (chanterelles, girolles etc) *1|
|5g||Black trumpet mushrooms (optional) *1|
|½||Shallot, peeled and chopped|
|100ml||Dry white wine|
|1||Garlic clove, peeled and crushed|
|4 pinches||Sea salt|
|4 pinches||Freshley ground black pepper|
|Handful of flat-leaf parsley leaves, coarsely chopped|
|120g||Vine-ripened tomatoes, deseeded and diced|
|For the croûtes|
|1||Garlic clove, peeled and halved|
To prepare the mushrooms
Pick off any forest debris and cut off the base of the stalks. Wash the mushrooms very briefly2 in plenty of water and lift them onto a clean tea towel to drain. Pat dry and cut off the base of the stalks.
To prepare the croûtes
Cut the baguette into fine slices, no more than 3mm thick, and toast under the grill (or in the oven at 180°C/Gas 4) until lightly golden brown. Rub the slices on both sides with the garlic.
To cook the mushrooms
In a large frying pan over a medium heat, soften the shallot in 1 tsp butter for 30 seconds without colouring. Meanwhile, boil the wine in a small pan for 30 seconds. Increase the heat under the frying pan to high and add the garlic and wild mushrooms, except black trumpets. Season with salt and pepper and saute for 1 minute. Add the wine and stir delicately. Cover with a lid and boil for 1 min. Add the lemon juice and stir in the remaining butter. Lastly, add the black trumpets, if using, chopped parsley and diced tomatoes; cook for a further 10–30 seconds. Taste and correct the seasoning. Serve in warmed soup plates, with the croûtes on the side.
Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury.
Recipe © Raymond Blanc 2011.
Photograph © David Griffin 2014.