Roast partridge with a wild mushroom fricassee

With autumn comes the call of the forest. Grab your basket, tuck your knife in your pocket and set off to pick mushrooms! If you're lucky, you'll return with a basket full of chanterelles, girolles, hedgehog mushrooms, horn of plenty mushrooms, ceps, milk caps... While others may be out hunting!

Roast partridge with a wild mushroom fricassee

  • 2 partridges, plucked and gutted
  • 2 sprigs of thyme
  • 50 g butter
  • 500 to 750 g wild mushrooms (chanterelles and girolles)
  • 2 shallots
  • 5 sprigs flat-leaf parsley
  • farmhouse bread
  • 1 garlic clove
  • salt and freshly ground pepper

Number of persons:2

Préparation : 20 min.

Cuisson : 30 min.

Aurélie Jeannette

Les différentes étapes :

1Preparing the partridges

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.

2Prepare the mushrooms

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.

3The bread...

Meanwhile, cut 2 thick slices of farmhouse bread. Toast them and rub with garlic.

4Just one word: enjoy!

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!