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Pheasant suprême with wild mushroom compote

Steps 1-10 can be done day in advance

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For the mushroom compote

  • 20g/¾oz dried porcini (ceps) or dried mixed wild mushrooms, soaked for 30 minutes in warm water
  • 100g/3½oz fresh mushrooms (use wild mushrooms such as Chanterelles, Pied de Mouton and Girolles, or less expensive brown caps, oysters, shiitake, button, or a mixture of the above)
  • 2 tbsp olive oil
  • 1 small red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • salt and freshly ground black pepper

To serve

  • 3 ready-to-bake panini, baguettes, ciabatta or 1 large focaccia (approximately 18cm/7in x 30cm/12in or 30cm/12in diameter round, sliced through the middle)
  • Fresh parsley, chopped
  • cranberries or redcurrants, to garnish (optional)