Special Occasions Recipes - Mixed Mushroom Fricassee Recipe

Ingredients

Serves 4

• 75 g/3 oz butter

• 1 onion, finely chopped

• 1 garlic clove, crushed

• 875 g/1 3/4 lb mixed mushrooms, sliced if large

• 1 teaspoon finely chopped marjoram

• 1 tablespoon finely chopped parsley

• 150 ml/1/4 pint red wine

• 1 egg yolk

• 1 teaspoon corn flour

• 2 tablespoons cream

• salt and pepper 

• To serve:

• 8 slices of bread

• 2 tablespoons finely chopped parsley

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Method:

1. Melt two-thirds of the butter in a large frying pan and fry the onion and garlic until soft but not colored.

2. Add the prepared mushrooms and continue to cook over a gentle heat for about 10 minutes to draw out their juices.

3. The mushrooms should stew rather than fry. Add the marjoram, parsley and red wine and season with salt and pepper. Bring to the boil.

4. Blend the egg yolk with the corn flour and cream, pour into the pan and stir to combine. Cook over a low heat until the sauce thickens. Keep warm.

5. Toast the bread and cut a circle from each slice using an 8 cm/3 1/2 inch cutter.

6. Lay the circles of hot toast overlapping on 4 individual plates and divide the frigasse between them, piling it on the bread. Sprinkle with parsley and serve immediately.

Note: Any mixture of cultivated or wild mushrooms can be used for this dish, or use one type only, depending on taste and availability. The fricassee is also delicious with finger strips of fried bacon stirred in just before serving. Smaller portions make an excellent starter.