Girolles on Sourdough

July 30, 2024

I’m excited this week as I have booked myself on to a mushroom foraging workshop this coming October in Perthshire. It’s going to be led by a wild fungi expert and I will learn more about identifying the different types of mushrooms, harvesting, cooking and all the health benefits. Will share my little mushroom adventure with you all soon!

In the meantime I’m doing some cooking with Scottish girolles this week. Also known as chanterelles, they are a type of mushroom that grow in Scottish forests from early July to October.

I picked some garden chives today which have been growing wild down at the entrance to the studio garden, and made this delicious garlic butter mushroom on sourdough. Chives, with their mild onion flavour, complement the earthiness of the girolles perfectly and the garlic butter adds a rich, savory depth.

Hope you get the chance to try this recipe out. Feel free to share your thoughts, tweaks, and photos of your creations. Happy cooking!

INGREDIENTS:

2 good handfuls of girolles, chopped

2 garlic cloves, crushed

1 tbsp butter

1 handful chives, chopped

1 slice sourdough

extra virgin olive oil

2 round spring onions, sliced

sea salt and ground pepper

METHOD:

Heat a pan with the oil and over a medium heat, add the girolles and the onions. Stir fry for 5-10 minutes then add the salt. Toss everything together and then cover and cook for a further minute, until the mushrooms are soft. Take off the heat, strain the mushrooms and reserve the cooking liquor.
Toast the bread. At the same time, add the butter into the same pan and melt. Then add the chives and garlic. Fry for a few seconds then add the cooking liquor from the mushrooms.
Plate the sourdough, top with the mushrooms, then pour over the buttery garlic and garish with the remaining spring onions and chives. Season to taste.