Girolles au naturel

Most mushrooms are best served as an accompaniment to a main dish but the Girolle has so much stature, so much flavour that it can easily be served as a dish on it’s own.

The following is a classic French recipe served up during the mushroom season in homes all over France. If you want to add an English touch add toast!

Serves 4

Ingredients

• 600g girolles
• 2 table spoons of sunflower oil
• 20cl creme fraiche
• a good handful of chopped parsley (the curled variety is fine)
• salt and pepper to taste, always if possible use a high grade sea salt, it just makes the difference.

Instructions

• Before starting wash the girolles well.
• In a large saucepan or frying pan gently cook the girolles in the oil stirring regularly with a wooden spoon.
• Continue for about 20 minutes or until the girolles have softened.
• Pour away any excess water created by the cooking, season, then add the creme fraiche and parsley.
• Heat slowly stirring gently until the dish is heated through and serve.