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.
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