Girolles (a.k.a. chanterelles) are the tastiest mushrooms to be found in the mid to late summer months. In Scotland they appear as early as June in some places, and continue into the autumn months. If you get them while they're young and small, they're like delicate yellow buttons and make for a beautiful plate of food. I have a reliable spot in the Scottish borders that yields basketfuls of them every summer. It's been a relatively dry year so far, and they were later to appear than usual. I picked these a few weeks ago and they were heavenly sautéed with some garlic butter and served on toast.
Ingredients
- 2 large handfuls small girolles
- 1 tablespoon butter
- 1 handful parsley leaves
- 2 thick slices sourdough bread
- extra virgin olive oil
- 2 small round shallots
- sea salt and cracked black pepper
- 1 small clove garlic
Method
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Using a sharp knife, finely chop the garlic. Reserve a few of the parsley leaves for decoration, finely chop the rest, then mix together with the garlic. Set aside. Peel the shallots, cut crossways into rounds, then separate into rings.
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Heat a saute pan or frying pan over a medium-high heat and add 1 tablespoon of olive oil. When the oil is hot (in about 20 seconds), add the girolles along with a pinch of salt. Stir-and-fry for 10 seconds, then add half of the shallot rings. Cook for about 1 minute, stirring or tossing frequently, then add a splash of water. Cover with a lid or a piece of aluminium foil, and continue to cook for 1-2 minutes or until the mushrooms are tender. Strain the liquid through a colander into a bowl, and set aside.
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Put the slices of bread on to toast. Place a separate pan over a medium heat and add the butter. When it is melted, add the parsley and garlic. Fry in the butter for 20 seconds, then add the cooking liquid from the girolles. Bring to the boil, and simmer for 1 minute. Put the mushrooms on top of the toast, and pour over the buttery garlic sauce. Decorate with the remaining shallot rings and parsley leaves.
