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1
In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.
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2
Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside.
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3
Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic.
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4
Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown.
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5
Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.
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6
Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.
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7
Cover the frying pan with a large lid and cook over high heat for 1 minute.
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8
Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.
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9
Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.
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10
Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side.
