Brasserie Blanc

Swiss chard and wild mushroom fricasse

100g Swiss chard stalk, washed and trimmed
40g Swiss chard leaves (not the outer leaves)
40g Mixed wild mushrooms
80g Whipping cream
20g Gruyere cheese
Unsalted butter
Salt & pepper to taste
Squeeze one lemon juice
Pinch chives
1 poached egg

Swiss chard and wild mushroom fricasse

Serves 4

“My favourite mushrooms are morels – they are very expensive but they are the most delicious mushroom and are perfectly good, and more affordable, if you buy them dried.”

  1. Wash the chard, peel stems if stringy, cut away leaves and reserve
  2. Cut stalks into 5cm x 2cm strips, chop leaves
  3. Melt butter in a lidded pan and sweat the chard gently for 4 minutes, add the cream and seasoning
  4. Bring to the boil, add lid and simmer for 5 minutes
  5. Add cheese and lemon juice and cook for further 2 mins
  6. Wash the mushrooms under cold water for 10 seconds, dry gently on absorbent paper
  7. Sweat the mushrooms for 1 minute in a little melted butter
  8. Place the Swiss chard in a large bowl/plate, spoon the cooked mushrooms around and sit a poached egg on top
  9. Garnish with chopped chives and serve
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