Spinach with girolles

Spinach with girolles

By
From
Spring
Serves
4
Photographer
Andy Sewell

Come midsummer, when the first of the girolles start to trickle through, I feel happy and content. Aside from porcini, these are my favourite mushrooms – I love their clean, gentle, slightly woody flavour. I often serve this dish with pigeon, as it balances the rich flavour of the meat perfectly and lends a clarity to the final assembly. It works beautifully with beef and veal too. It is also lovely on its own with some good bread, though you may want to increase the quantities below (by half as much again, perhaps).

Ingredients

Quantity Ingredient
200g large leaf spinach
150g girolles
30g unsalted butter
1 garlic clove, peeled and finely chopped
few drops lemon juice
sea salt
freshly ground black pepper

Method

  1. Wash the spinach well in cool water to remove any dirt trapped in the leaves. Gently shake it dry, then place in a saucepan large enough to hold all the leaves comfortably. Place over a medium heat and, as soon as the spinach begins to wilt, toss it a couple of times, then remove from the heat. Drain in a colander and set aside to cool.
  2. While the spinach is cooling, clean the mushrooms. I find the most useful tool to use is a small pastry brush. Carefully brush each girolle to remove any dirt and debris – it is important to avoid washing mushrooms to clean them because they soon become waterlogged and lose all their delicious flavour.
  3. Place a sauté pan over a medium-low heat and add the butter. Allow it to melt and foam but not brown. Add the girolles, being careful not to overcrowd the pan. Cook, without stirring, for a couple of minutes, then gently toss the girolles in the pan, adding the garlic and lemon juice. Season with a good pinch of sea salt and a grinding of pepper.
  4. Squeeze the spinach gently between the palm of your hands to remove as much liquid as possible, then add to the pan. Toss well to combine and heat until the spinach is just warmed through. Taste and adjust the seasoning, then serve.
Tags:
Skye Gyngell
seasonal
Spring
London
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