Samphire with Girolles RecipeOrigin: Scottish Period: Modern |
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Girolles are a truly wonderful mushroom (they're also known as chanterelles). Though an early autumn variety they can be found in August. As a result the girolle season just overlaps with the marsh samphire season. It may not be a dish that you would immediately think of, but the combination is fabulous. Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-talerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible. Ingredients
200g girolle/chanterelle mushrooms 
Samphire with Girolles Preparation:Method:MethodWipe the mushrooms with a dry cloth (do not wash as the water will ruin them). Trim the samphite, remove any woody stems and wash thoroughly. Place the samphire in a pan of boiling water and blanch for 1 minute. Drain and set aside. Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Cook until heated through then serve topped with the parsley. |
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