Girolles with spinach
Sunday 12 September 2010
This is a lovely dish to eat on its own – both light and rich at the same time. The juice from the mushrooms wraps around the spinach leaves, which absorb all their earthy flavours. This simple dish is also a very good accompaniment for game – pigeon or guinea fowl especially.
50g/2oz unsalted butter
Sea salt and freshly ground black pepper
1 clove garlic, peeled and finely chopped
A drop or two of lemon juice
Wash the spinach well under cold running water and place in a saucepan. Put over a medium heat and cook until the spinach has just wilted. Drain and allow to cool to room temperature.
Once the spinach is cool enough to handle, squeeze out as much excess water as you can. Pick over the girolles and gently wipe clean.
Put the butter in a saucepan and, when hot, add the mushrooms and a good pinch of salt and pepper. Cook for a couple of minutes without stirring, then add the spinach.
Stir well to combine and cook for a further couple of minutes, adding the garlic halfway through. Taste and adjust seasoning if necessary. Add a squeeze or two of lemon juice and serve piping hot.
Life & Style blogs
- 1 Labour rallies behind Flint as deputy leader to offset a Corbyn win
- 2 Katie Hopkins reveals fear she will die during brain surgery to cure epilepsy
- 3 The difference between a psychopath and a sociopath
- 4 Dutch King Willem-Alexander declares the end of the welfare state
- 5 'Cool kids' can go on to become losers in later life, study finds
iJobs Food & Drink
£14000 - £17000 per annum: Recruitment Genius: The fastest growing travel comp...
£19000 - £21000 per annum: Recruitment Genius: Are you looking for an exciting...
COMPETITIVE: Guru Careers: A Product Manager / Product Owner is required to jo...
£25k plus Benefits: Guru Careers: A Carpenter and Maintenance Operator is need...