1. In a small saucepan bring the white wine to the boil and boil for 30 seconds. Reserve. 2. Brush any earth and dirt carefully off the wild mushrooms. Wash briefly (for 10-15 seconds at the most) in water and drain on a clean tea-towel. Set aside. 3. Make the croutons by slicing the baguette into very thin slices. Toast the slices until golden brown and rub with the clove of peeled garlic. 4. Heat 1 tablespoon of butter in a large, heavy-based frying pan. Fry the chopped shallots, stirring, over medium heat for 30 seconds without allowing them to brown. 5. Turn up the heat and add the garlic and all the wild mushrooms apart from the black trumpets. 6. Season with salt and freshly ground pepper. Add the reserved white wine and gently mix inches. 7. Cover the frying pan with a large lid and cook over high heat for 1 minute. 8. Uncover the mushrooms and add the lemon juice. Stir in the remaining butter until melted. 9. Add two-thirds of the parsley leaves and the diced tomatoes. Cook for a further 10-30 seconds. 10. Serve the mushrooms fricassee in either a large bowl or four soup plates. Sprinkle over the remaining parsley and serve with the croutons on the side. ---------------------------------------------------------------------------
Nutrition
Ingredients
