🍲

Fricassee Of Wild Mushrooms - Raymond Blanc

Name: Fricassee Of Wild Mushrooms - Raymond Blanc
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 0.5 small French baguette; 1 garlic clove, halved; 400g mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort); 30g unsalted butter; 0.5 banana shallot; 0.5 onion, peeled, chopped; 1 garlic clove, peeled, pured; 100 ml dry white wine; 4 pinches sea salt; 4 pinches freshly ground black pepper; 10g 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 tomatoes, quartered, seeds scooped out, finely chopped

Over a year ago 3,621 views

Prep: 15 mins

Cook: 10 mins

Serves: 4

French Brunch 🥕 Vegetarian

Ingredients

0.5 small French baguette
1 garlic clove, halved
400g mixed wild mushrooms (pied de mouton, girolle, chanterelle and trompette de la mort)
30g unsalted butter
0.5 banana shallot
0.5 onion, peeled, chopped
1 garlic clove, peeled, pured
100 ml dry white wine
4 pinches sea salt
4 pinches freshly ground black pepper
10g 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 tomatoes, quartered, seeds scooped out, finely chopped

Accompaniment

Method

1
1. Preheat the oven to 160C/320F/Gas 2.

2. For the croutons, cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides, or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside.

3. For the mushrooms, lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry, then cut off the base of the stalks and discard.

4. Heat the butter in a pan over a medium heat until foaming, then add the shallots and garlic and fry for 30 seconds. Increase the heat to high, then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute, or until the liquid has reduced slightly, then add the girolles. Cook for a further minute before adding the trompette de la mort, herbs, lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry, then season, to taste, with salt and freshly ground black pepper.

5. To serve, spoon the mushrooms into serving bowls and crumble over the croutons.