Jonathan Harrison's bouillon of herbs and forest mushrooms with a warm rabbit confit
11 September 2006
Ingredients
(serves four)
120g assorted seasonal wild mushrooms
10g finely chopped shallots
5g finely chopped garlic
5g pickled mâche leaves
15g picked baby spinach
10g rocket leaves
5g celery heart
15g picked frisée
5g picked soft herbs
500ml mushroom stock
500ml chicken stock
30g Parma ham(tear into smallpieces)
Method
Heat olive oil in a pan. Add Parma ham shallots and garlic. Colour slightly. Add mushrooms and sweat down. Add chicken stock and simmer gently for 10 minutes. Add mixed leaves celery heart and herbs. When flavours have infused season to taste. Serve with warm rabbit confit and home-made focaccia bread.
