Wild mushroom fricassée on toast with wilted nettles Recipe

Wild mushroom fricassée on toast with wilted nettles Recipe

  • 25g/1oz butter
  • ½ onion, sliced
  • 1 clove garlic, chopped
  • 200g/7oz wild mushrooms, sliced
  • splash white wine
  • 150ml/5½fl oz double cream
  • salt and freshly ground black pepper
  • small handful fresh nettles (wear rubber gloves when handling nettles)
  • squeeze lemon juice
  • dash olive oil
  • small handful fresh nettles (wear rubber gloves when handling nettles)
  • salt and freshly ground black pepper
  • 2 slices crusty white bread, toasted
  1. For the fricassée, heat the butter in a frying pan, add the onion and garlic and fry for 3-4 minutes, or until softened but not coloured. Add the mushrooms and fry for 2-3 minutes, or until golden-brown.
  2. Add a splash of white wine, then reduce the heat and simmer for 2-3 minutes. Stir in the cream, season to taste with salt and freshly ground black pepper and simmer until the sauce has reduced by half. Stir in the nettles and add a squeeze of lemon juice, to taste.
  3. For the wilted nettles, heat the olive oil in a frying pan and add the nettles. Season with salt and freshly ground black pepper, and leave to wilt in the heat for 1-2 minutes.
  4. To serve, pile the wilted nettles onto a serving plate, place the toast on top and then pour over the mushroom fricassée.
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