Wild Mushroom Fricassée on Toast with Wilted Nettles

A creamy wild mushroom fricassée served over toasted crusty white bread with a bed of sautéed wilted nettles.

Vegetarian Quick Lunch Mushrooms Toast

Estimated Nutrition

Calories

1085.4

kcal / serving

1085.4 kcal total

Carbs

40.5g

per serving

40.5 g total

Fat

94.8g

per serving

94.8 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

150

Double Cream

Fruits

squeeze

Lemon Juice

To taste

GrainsCereals

slice

White Bread

Crusty, toasted

Liquids

White Wine

A splash

NutsSeeds

clove

Garlic

Chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground, to taste

OilsFats

Olive Oil

A dash

Vegetables

0.5

piece

Onion

Sliced

200

Wild Mushrooms

Sliced

handful

Nettle

Fresh, small handful for the fricassée

Method

Deglaze with white wine and simmer for 3 minutes.

Stir in cream, season, and reduce the sauce by half.

Melt butter in a pan and sauté onion and garlic for 4 minutes until soft.

Add mushrooms and fry for 3 minutes until golden brown.

Stir in a handful of nettles and lemon juice.

Heat olive oil in a separate pan and wilt the remaining nettles for 2 minutes.

Place toast over wilted nettles and top with the mushroom fricassée.