Girolles au naturel

Girolles au naturel

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


  • 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.


  • 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.

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