Swiss chard and wild mushroom fricasse | Brasserie Blanc
“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.”
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
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