Tom Kitchin said that “Girolles are one of the things that sum up the taste of summer” and here in the Caiger & Co Kitchen we couldn’t agree more!
Girolles (sometimes known as Chanterelles) are light, yet rich in flavour with a distinctive taste and we believe are delicious paired with Quails eggs so we have created an easy recipe for you to enjoy them.
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Garlic Girolles on Toast with Quails eggs – Serves 2
1 punnet of girolles
2 cloves of garlic finely chopped
20g parsley finely chopped
Salt and Pepper
6 quails eggs, soft – boiled and peeled
2 slices of toast
Clean the mushrooms thoroughly.
Place a little butter in the pan and melt, add the garlic and cook gently for 1 minute. Add the mushrooms and stir to cover in the garlic butter. Cook for 4-5 more minutes until cooked.
Stir through salt, pepper and parsley to season. Place on buttered toast, and top with halved quails eggs.