Name: Wild Mushroom Fricassee
Yield: Serves 4
Cuisine: French
Ingredients: a few sprigs each of thyme and rosemary; 25 ml (1 fl oz) double cream; a few sprigs each of thyme and rosemary, chopped; 55 g (2 oz) dried ceps; 5 tbsp plain flour; 2 tbsp olive oil; 55 g (2 oz) butter; 55 g (2 oz) butter, softened; a splash each of lemon juice and white wine vinegar; 450 g (1 lb) mixed wild mushrooms, e.g ceps, trompettes, chanterelles; 100 g (3½ oz) each of baby vegetables (carrots, sweetcorn, turnips, asparagus tips and fennel); 1 carrot, diced; salt and white pepper; 1 small fennel bulb, roughly chopped; 1 celery stalk, chopped; 600 g (1 lb 5 oz) Jerusalem artichokes; 150 ml (5 fl oz) Madeira; 2 banana shallots, or 1 medium onion, finely chopped; 30 g (1¼ oz) butter; 600 g (1 lb 5 oz) potatoes; olive oil, to coat

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

There must be 1,001 ways of serving pan-fried mushrooms, but we think that in this dish everything works well together – and parts of it can be varied endlessly, according to availability, with almost equally good results. This is one of our favourite comfort dishes.