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Recipes
mushroom fricassee

Fricassée of wild mushrooms recipe

It has all the earthy flavours of the forest and lots of juice just waiting to be mopped up with a piece of crusty French bread.

Serves4
Preparation10 Mins
Cooking Time10 Mins

For my seventh birthday, my father gave me a beautiful hand-drawn treasure map. It detailed all of the best places to go hunting and fishing in the area, and this included where to forage for the best mushrooms. I would return home with my treasure and, if I had gathered enough, Maman Blanc would cook his delicious mushroom fricassee. Nowadays, I am a lucky boy to have the luxury of my own valley of wild mushrooms at Belmond Le Manoir. The dish is simple to make so it relies on the quality and freshness of the produce. It has all the earthy flavours of the forest and lots of juice just waiting to be mopped up with a piece of crusty French bread. If you can get them, the best mushrooms are girolles, lambs feet, pieds bleus, chanterelles, and oyster mushrooms.

Ingredients Required

Ingredients for the mushroom fricassee

40g
butter, unsalted
30g
shallot or white onion, chopped
5g / 1 clove
garlic, peeled, pureed
400g
mixed wild mushrooms e.g. chanterelle, girolle, pieds bleus, button mushrooms
5g
black trumpet mushrooms
15ml / 1/3
lemon, juice
100ml
white wine, dry, boiled for 30 seconds
4g / 4 pinches
sea salt
2g / 4 pinches
pepper, black, freshly ground
10g / 1 small handful
parsley, flat leaf, chopped coarsely
120g / 2
Roma tomatoes, quartered, deseeded, diced 5mm, skin on

For the croutons

½
small baguette, sliced into 20 fine slices, 3 mm thick, toasted under the grill or in the oven at 180ºC until lightly golden brown and rubbed with a clove of peeled garlic.

Cooking Method

Chef tips

"If you can get them, the best mushrooms are girolles, lambs feet, pieds bleus, chanterelles, and oyster mushrooms."

Voila!

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