Wild Mushroom Fricassee

1. 1

   In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve.

2. 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.

3. 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.

4. 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.

5. 5

   Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets.

6. 6

   Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches.

7. 7

   Cover the frying pan with a large lid and cook over high heat for 1 minute.

8. 8

   Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted.

9. 9

   Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds.

10. 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.

* Per serving · 4 servings · Values may vary.