Great way to enjoy girolles mushrooms. Sautéed girolles with bacon and fried eggs.
There’s no way I could have found all these in the woods, and therefore I’m glad that at least one supermarket has them, at least when in season. As I said before, the price can be a bit of a downer (£2,00 per 100g), but compared to prices at markets (approx £8 per 100g) way better.
Last week to my joy, the girolles mushrooms (or is it girolle mushrooms?) were available and this simple dish (again with eggs…I could have called it Eggs, mushrooms and bacon) came to be made, and well eaten.
- 200g girolles mushrooms (chanterelle)
- 4 rashers of bacon (smoked or not)
- 2 eggs
- 2-3 cloves of garlic
- 1 medium chili
- 2-3 spring onions (optional)
- salt and pepper to taste
- fresh parsley
- 100ml water, white wine or light beer
- toasted bread to serve
- Fry the bacon cut into pieces (or lardons) in a dry pan to catch on some colour and crisp up for a couple of minutes. If there is too much fat coming out of the bacon, drain the excess until just 2-3 tablespoons remain.
- Toss in the sliced garlic and red chili. Fry for a minute until softened.
- Cut the larger mushrooms into halves or quarters, leave the smaller ones whole. I assume they are cleaned already. Place the girolles mushrooms in the pan and stir fry for a couple of minutes again.
- Pour in the liquid. Water, light white wine or light beer will all work well. I opted for the beer. Stir and bring to a small simmer.
- Season to taste with salt and pepper, and cook for 6-8 minutes. The liquid will reduce and the sauce thicken. Keep warm.
- Griddle the onions (if you choose to use them) until soft and charred, together with the bread. Fry the eggs to your liking.
- Serve the girolles mushrooms around the eggs and place the spring onions on the top. Sprinkle over a touch of finely chopped parsley to garnish.