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.

175 Mushroom Fricassee Portrait MAIN IMAGE

Ingredients Required

400g Mixed wild mushrooms (chanterelles, girolles etc) *1
5g Black trumpet mushrooms (optional) *1
½ Shallot, peeled and chopped
40g Unsalted butter
100ml Dry white wine
1 Garlic clove, peeled and crushed
4 pinches Sea salt
4 pinches Freshley ground black pepper
1/4 Lemon juice
Handful of flat-leaf parsley leaves, coarsely chopped
120g Vine-ripened tomatoes, deseeded and diced
For the croûtes
1/2 Small baguette
1 Garlic clove, peeled and halved

Cooking Method

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.


120 154 KS Paperback

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.