Name: Fricassee of Wild Mushrooms with Walnuts, Prunes and Thyme
Ingredients: 2 sprigs of fresh thyme; 12 Agen prunes, stoned; 10-12 walnut halves; 1 teaspoon truffle oil (optional); 2 garlic cloves, crushed; 4 tablespoons virgin olive oil; 250 g (9 oz) chanterelle or girolle mushrooms; Salt and freshly ground black pepper; 5 tablespoons Madeira wine; 600 ml (1 pint) well-flavoured chicken stock; 50 g (2 oz) unsalted butter, chilled and diced; 250 g (9 oz) porcini mushrooms

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

250 g (9 oz) porcini mushrooms
250 g (9

Method

This makes a superb vegetarian treat if you substitute vegetable stock for the chicken stock. Fresh wild mushrooms have an exquisite flavour but if necessary you could replace some of them with reconstituted dried mushrooms. Occasionally I like to top toasted brioche with this mixture.

Clean the mushrooms by wiping them with a damp cloth. Separate the porcini stems from the caps, removi

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