Pan-fried girolles

By: Skye Gyngell
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

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.
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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