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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjblovWo67F1JWblJ9eI2w0vYjN1Jaa8nJeamLb6AmCOz1Edfu4hRVaqH0frlXz4wWRksqtbLpD2zdk26PM0O-OdfJuZ5yNMGjqe4uk-hBtAUbu-fCiGjC3zf2lTxf-tLzVuilU5YDorDA/s400/Le+Roc+26+-+Girolles+on+baguette+toast.jpg) |
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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