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Wild mushroom fricassée on toast with wilted nettles

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
by James Tanner

From Ready Steady Cook

Method


  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.

Ingredients

For the wild mushroom fricassée

  • 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

For the wilted nettles

  • dash olive oil
  • small handful fresh nettles (wear rubber gloves when handling nettles)
  • salt and freshly ground black pepper

To serve

  • 2 slices crusty white bread, toasted

Shopping List

Wild mushroom fricassée on toast with wilted nettles

Fruit and vegetables

Cooking ingredients

Drinks

Dairy, eggs and chilled

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