Pan-fried girolles

Pan-fried girolles

By
From
How I cook
Serves
4
Photographer
Jason Lowe

Also known as golden chanterelles, girolles are my favourite mushrooms, along with porcini. Whereas porcini are deep and earthy, girolles are light, delicate and clean. Here they are cooked simply with mild olive oil, a little lemon juice, garlic and chopped parsley for a refined and elegant side dish. It is perfect with rabbit, but also good just eaten on toast. This dish really needs to be cooked at the last minute for the flavour and texture of the girolles to be just right.

Ingredients

Quantity Ingredient
1 tablespoon mild-tasting extra virgin olive oil
500g girolles, cleaned
1 garlic clove, peeled and very finely chopped
few drops lemon juice
sea salt
freshly ground black pepper
handful flat-leaf parsley, leaves only, finely chopped

Method

  1. Warm a medium-large frying pan (preferably non-stick) over a medium heat, then add the olive oil. Once the oil is hot, add the mushrooms and cook for a couple of minutes; shake the pan once or twice but do not stir as this encourages them to emit water.
  2. Now add the garlic, lemon juice, a generous pinch of salt and plenty of black pepper. Cook for a further minute or so, then stir in the chopped parsley. Taste and adjust the seasoning if necessary. Tip into a warm bowl and serve alongside the rabbit.

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