Ingredients

• ½ small French baguette
• 1 garlic clove
• halved
• 400g/14oz mixed wild mushrooms (pied de mouton
• girolle
• chanterelle and trompette de la mort)
• 30g/1½oz unsalted butter
• ½ banana shallot or ¼ onion
• peeled
• chopped
• 1 garlic clove
• peeled
• puréed
• 100ml/3½fl oz dry white wine
• 4 pinches sea salt
• 4 pinches freshly ground black pepper
• 10g/½oz fresh flatleaf parsley leaves
• roughly chopped
• 1 sprig fresh tarragon
• leaves only
• finely chopped
• 2 sprigs fresh chervil
• finely chopped
• 1 tbsp lemon juice
• 200g/7oz tomatoes
• quartered
• seeds scooped out
• finely chopped

Directions

• Preheat the oven to 160C/320F/Gas 2.
• For the croutons
• cut the baguette into 3mm-thick slices and arrange in an even layer on a baking sheet. Toast in the oven for 2-3 minutes on both sides
• or until golden-brown and crisp. Rub each slice of toast with the cut sides of the garlic clove. Set aside.
• For the mushrooms
• lightly brush the mushrooms to get rid of any remaining dirt or mud. Briefly wash the mushrooms in a large bowl of fresh water (for no more than 10-15 seconds) then lift them out and place onto a clean tea towel. Gently pat dry
• then cut off the base of the stalks and discard.
• Heat the butter in a pan over a medium heat until foaming
• then add the shallots and garlic and fry for 30 seconds. Increase the heat to high
• then add the pied de mouton mushrooms and cook for one minute. Add the white wine and cook for one minute
• or until the liquid has reduced slightly
• then add the girolles. Cook for a further minute before adding the trompette de la mort
• herbs
• lemon juice and tomatoes. Stir well. Add a splash of water if the mixture is becoming too dry
• then season
• to taste
• with salt and freshly ground black pepper.
• To serve
• spoon the mushrooms into serving bowls and crumble over the croutons.