You may recall that in yesterday’s posting I described our visit to the Sunday market in the village of Cazals, and our delight at finding two special, seasonal treats — fraises des bois, or wild strawberries, and a basket of girolles.
The wild strawberries were consumed as dessert after lunch yesterday, while the mushrooms played a lead role in today’s lunch. Here’s how we prepared and served the girolles, with the confit of pork we bought yesterday at the Fabrice le Chef boutique in downtown Daglan:
First step was to clean the girolles, and then to cut the larger ones in half, lengthwise. Then I put them into a skillet in which I had melted a couple of tablespoons of duck fat. Here they are, ready to be sautéed:
To cook the mushrooms, I added a bit of butter — did butter ever hurt? — plus some salt and pepper and the leaves from a few branches of fresh thyme. Then I started cooking them on a gentle heat. Here they are, as they begin to release their moisture:
Once the liquid evaporated, and the girolles had taken on a nice sheen, the dish was done. Meanwhile, I had heated up the slices of pork in the oven, and prepared some creamy whipped potatoes. And here’s how the complete lunch looked, with the sautéed mushrooms on top of the pork, just before I dug in:
Just to finish the whole thing off, I added a dab of Dijon mustard and a few cornichons. The pork was tender, garlicky, and delicious, and the girolles were a nice accompaniment. All in all, it was a savoury, warming lunch — just perfect for a day that’s a bit too grey and cool for June 24.