Ingredients

• 25g/1oz butter
• ½ onion
• sliced
• 1 clove garlic
• chopped
• 200g/7oz wild mushrooms
• sliced
• splash white wine
• 150ml/5½fl oz double cream
• salt and freshly ground black pepper
• small handful fresh nettles (wear rubber gloves when handling nettles)
• squeeze lemon juice
• dash olive oil
• small handful fresh nettles (wear rubber gloves when handling nettles)
• salt and freshly ground black pepper
• 2 slices crusty white bread
• toasted

Directions

• For the fricassée
• heat the butter in a frying pan
• add the onion and garlic and fry for 3-4 minutes
• or until softened but not coloured. Add the mushrooms and fry for 2-3 minutes
• or until golden-brown.
• Add a splash of white wine
• then reduce the heat and simmer for 2-3 minutes. Stir in the cream
• season to taste with salt and freshly ground black pepper and simmer until the sauce has reduced by half. Stir in the nettles and add a squeeze of lemon juice
• to taste.
• For the wilted nettles
• heat the olive oil in a frying pan and add the nettles. Season with salt and freshly ground black pepper
• and leave to wilt in the heat for 1-2 minutes.
• To serve
• pile the wilted nettles onto a serving plate
• place the toast on top and then pour over the mushroom fricassée.