Wild Mushroom Fricassee
Wild Mushroom Fricassee



  • Handful of croutons
  • 400g mixed wild mushrooms, roughly chopped
  • 30g butter
  • 1⁄4 onion, chopped
  • 1 garlic clove, crushed
  • 100ml wine
  • Salt and pepper
  • Small handful of chopped parsley, tarragon, and chervil
  • 200g tomatoes, finely chopped
  • Heat up the butter in a pan until foaming, and then toss in the onion and garlic and gently fry for a minute. Add the mushrooms, and cook for a minute more, then pour in the wine cook to slightly reduce.
  • Chuck in the tomatoes, stir well, and add a splash of water, then season liberally with salt and pepper and stir in all the fresh herbs. Serve with garlic croutons, or with a big hunk of crusty bread.
30 mins
4 serving

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