Fricassée of wild mushrooms

Name: Fricassée of wild mushrooms
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 40 g unsalted butter; 30 g shallot; 5 g garlic; 400 g mixed wild mushrooms; 5 g black trumpet mushrooms; 15 ml lemon juice; 100 ml dry white wine; 4 g sea salt; 2 g black pepper; 10 g flat-leaf parsley; 120 g roma tomatoes; ½ pc baguette

A speedy fricassée of mixed wild mushrooms in butter, shallot and white wine, finished with lemon and black trumpets, served with garlicky toasted croutons.

25 min 270 kcal/serving serves 4

270kcal6gprotein26gcarbs15gfat

Raymond BlancView the original on raymondblanc.com More from Raymond Blanc on Mello

🧈unsalted butter

🧅shallot

🧄garlic

🍄mixed wild mushrooms

🍄black trumpet mushrooms

🍋lemon juice

🍷dry white wine

🧂sea salt

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About Raymond Blanc

French chef and restaurateur known for classic and modern French cuisine

Raymond Blanc is a French chef, restaurateur, and cookery writer based in Oxfordshire, England, where he founded and runs Belmond Le Manoir aux Quat'Saisons, a two-Michelin-starred hotel and restaurant. He is also known for numerous cookbooks and television series exploring French cooking and seasonal, garden-grown produce.

His cooking is rooted in classical French technique but leans heavily on the seasonal fruit, vegetables, and herbs grown in Le Manoir's own extensive gardens. Dishes tend to be precise and refined, built on strong stocks, sauces, and careful knife work, while his television and book work often simplifies these techniques for home cooks without losing the emphasis on quality ingredients.

21 recipes on Mello, imported from raymondblanc.com, mostly French and British.