Fricassee of Wild Mushrooms with Walnuts, Prunes and Thyme

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

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

Main course
Gluten-free

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