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