Classic French Recipes | Wild mushrooms fricassee

There are few French ingredients so perfectly in season that it’s hard to resist using them the moment they come into their own. Mushrooms – found growing wild in woodlands all over the country and eagerly sought by amateur and pro chefs alike –are one such ingredient to consider using now that autumn is upon us.




This recipe – essentially mushrooms on toast, is just a perfectly simple and delicious way to capture the wild and woody flavour of wild mushrooms.

Wild mushroom fricassee
Serves 6

Small amount of oil
12 oz wild mushrooms (chanterelle, girolle)
3 tbsp butter
1 tbsp minced garlic
2 shallots, finely chopped
Juice of 1 lemon
Salt and Pepper to taste
1 Tbl chopped parsley

Add oil to pan on a medium-high heat. Wait until oil is really hot (almost smoking) then sauté the mushrooms until tender. Finish with butter, garlic, shallots, lemon, salt and pepper (so as not to burn while mushrooms cook). Sprinkle parsley over the top and serve over toasted bread.

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