Supper is served

I have had a few queries recently from folks asking about what to do with wild mushrooms once you have caught the little buggers. Here is one suggestion we had for supper last night.

Take some of these; or any wild find

And some of these (Poussin) or whatever whole chicken you can lay your hands on, or better still, some pheasant (cover breast with bacon if this is your fowl of choice) . Cover lightly with olive oil and rub in crushed pepper and sea salt, a few parings of lemon zest and fresh tarragon (put a small sprig of thyme, rosemary and bay leaf in the cavity) Add some roughly cut carrot, shallot and celery as a bed for the chicken to sit on, and add a glass of white wine and put into a hot oven to roast, As it browns, turn oven down.

Once the meat is ready, remove from the pan (together with the juices and vegetables) and add some finely chopped shallots, sauté until light brown and soft, then add the sliced Chanterelles. I used Demi Glace (and the skimmed roast juices) to finish the sauce and reduced it until it thickened, but you could use cream if you like. Pour over the chicken and serve.

A good Pinot will wash this down a treat.