Friday, July 22, 2016

Périgord -- Girolles

We spent a few days in le Périgord with good friends who have a magnificent home in the heart of the region. This year, a neighbor gave our friends a massive quantity of girolles that he had foraged on his own land. I made a dinner appetizer with half of them, but the really special thing was to make girolle toasts for breakfast. Nothing but an obscene quantity of mushrooms sauteed with a little garlic, lots of thyme, salt and pepper, served on slices of toast made with perfect country bread.

Sauteed girolles on country toast
Easy but hard to beat. All you need is loads of spectacular fresh girolles.

Bobby Jay

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