Girolles are known in Russia as lisichki, i.e. little foxes, and no wonder why. The colour is as bright as the summer fox's tail.
These mushrooms don't need any fancy cooking, they are so full of flavour that they need just a little bit of cooking. They make scrummy snacks, just quickly fried in butter and seasoned well. Top up a piece of warm ciabatta, and enjoy a heavenly snack.
Girolle and garlic pasta (for 2)
100g fresh girolles
1 garlic clove
a small bunch of chives
Brush the mushrooms to remove the specks of dirt. You are not supposed to wash them, but if they are a bit too dirty, give them a quick rinse and then leave them to dry on a paper towel.
Cook the spaghetti in the salted boiling water, they should be cooked al dente.
In a small frying pan melt the butter. Once it starts to sizzle, add the garlic, either finely chopped or squeezed.
Add the chopped mushrooms and chives, season well with the sea salt and freshly ground pepper. Cook for about 5 minutes, stirring the mushrooms.
Drain the pasta and mix with the cooked mushrooms.
Serve at once. Delicious!
You could swap the chives for fresh thyme, or even a bit of flat parsley.
Have a look at Tesco's Wild Mushrooms. I haven't been asked to write about the mushrooms, I just wanted to share the good news in case you missed it.