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.
PHOTOGRAPHY PETER CASSIDY
RECIPES & PHOTOGRAPHS TAKEN FROM JAMES MARTIN’S FRENCH ADVENTURE