You will be ready for the mushroom picking.
You will be ready for the mushroom picking.
A knife for nature-loving foodies!
Ideal for carving roasts, legs of lamb and poultries
Perfect for your baguette!
Pre-heat the oven to 200°C. Season the inside of the partridges and insert a sprig of thyme in each bird. Season the partridges with salt and pepper and brush with half the butter. Brown them on all sides in a frying pan. Place in a roasting tin and bake for 30 minutes, basting regularly.
Clean the mushrooms with the brush and cut into small pieces, if they are too big. Peel and chop the shallots. Chop the parsley. Heat the butter in a frying pan and sweat the shallots for a few minutes. Add the mushrooms and sauté for 5 minutes over a high heat. Season with salt and pepper and add the parsley, stir and remove from the heat.
Meanwhile, cut 2 thick slices of farmhouse bread. Toast them and rub with garlic.
Just before serving, place the slices of garlic bread on a serving dish, place a partridge on each slice and arrange the mushroom fricassee around them. Serve and enjoy immediately!
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