Wild mushroom fricassée

SERVES 4

50g butter

1tbsp olive oil

2 shallots, peeled and finely chopped

1 garlic clove, peeled and finely chopped

50g trompette de la mort mushrooms, cleaned and trimmed

50g chanterelle mushrooms, cleaned and trimmed

50g girolles mushrooms, cleaned and trimmed

150ml chicken stock

75ml double cream

2tbsp chives, finely chopped 2tbsp chervil, finely chopped Place a large frying pan over a low-medium heat. Add the butter, oil, shallots and garlic and sweat for 1-2 minutes until just softened.

Add the mushrooms and sauté over a medium-high heat for 1 minute. Pour in the chicken stock and simmer until it has reduced by about a half, then add the cream and warm through.

To finish, season with sea salt and black pepper and stir through the chives and chervil.