I absolutely love wild mushrooms and this time of year is great for chanterelles, or if you’re French or just a bit fancy – girolles. It goes without saying never to pick and eat your own unless you REALLY know what you’re doing but they’re plentiful (although not cheap) in shops and farmers markets at this time of year. This is such an easy supper but so tasty. Ideally eaten in front a roaring fire with a good book and a glass of red….
- Couple of generous handfuls of chanterelle mushrooms – washed thoroughly to remove any soil
- 2 garlic cloves
- Generous splash of olive oil
- Half a glass of white wine
- Salt and pepper to taste
- Toasted sourdough to serve
- Heat the oil up in a pan and then add the mushrooms, wine and garlic
- Allow to simmer for around 10-15 minutes (chanterelles respond well to cooking so don’t worry about over-cooking them although you do want a little of the juice left at the end as this will absorb all the delicious flavours of the mushrooms and will soak into the sourdough nicely at the end)
- Add salt and pepper to taste and serve
So simple but so good!