Claudio's Wild Mushroom Fricassée
Treat wild mushrooms in the simplest way possible, let them speak for themselves. Sautéing your carefully sourced wild mushrooms with button mushrooms which are perfect with the woodland flavours and aid digestion.
Serves 2
1 whole garlic clove
10g curly parsley (stems first and finely chopped leaves last)
A few leaves of rosemary, sage and marjoram
Green fennel or coriander seeds
Salt & pepper
30g oil
20g butter
100g fresh mixed wild mushrooms, cleaned
100g button mushrooms
Heat the oil and butter in a heavy frying pan to sizzling, add your mushrooms and cook until tender with your herbs.