Cazals market follow-up: Cooking with girolles

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:

A pan full of fresh girolle mushrooms, ready to go.

A pan full of fresh girolle mushrooms, ready to go.

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:

As they begin cooking, the mushrooms give off water.

As they begin cooking, the mushrooms give off water.

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:

Potatoes, pork, girolles -- a good combination.

Potatoes, pork, girolles — a good combination.

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.

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This entry was posted in French food, Life in southwest France, Markets in France and tagged , , , , . Bookmark the permalink.

4 Responses to Cazals market follow-up: Cooking with girolles

  1. KATHY BOSS says:

    The meal looks delicious…job well done!

  2. loren24250 says:

    Thanks, Kathy. And tomorrow, that old French classic: Spaghetti and meat balls. (Made with authentic French beef and French sausage meat, of course.) Then — on Wednesday — it looks like another trip to Le Petit Paris. Yay!

  3. Doug Curson says:

    Thank you for giving us one of your own recipes for a change! It looks attractive – as also do all those delightful dishes you indulge in a the local restaurants, but in England we can make your dishes – so more from time to time please!

  4. loren24250 says:

    Thanks, Doug. I appreciate the comment, and the suggestion. Will try to offer more cooking ideas from time to time.

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