Girolles with Persillade

Name: Girolles with Persillade
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1-2
Ingredients: 250g girolles, sliced in half if large; 1 clove garlic, very finely chopped; 1 lemon zest, very finely chopped (and juice of half); Small handful flatleaf parsley, finely chopped; A few tablespoons olive oil; Toast to serve; Sea salt; Butter for cooking

Drogo

Servings

1-2

Prep Time

10 minutes

Cook Time

10 minutes

Persillade is a simple seasoning of very finely chopped garlic, parsley and lemon zest. It’s similar to an Italian gremolata, with the addition of lemon juice and olive oil, which makes it perfect for topping these gorgeous girolles. The dish would also be lovely with a poached egg.

Ingredients

250g girolles, sliced in half if large
1 clove garlic, very finely chopped
1 lemon zest, very finely chopped (and juice of half)
Small handful flatleaf parsley, finely chopped
A few tablespoons olive oil
Toast to serve
Sea salt
Butter for cooking

Directions

Step 1, Combine the garlic, lemon zest and juice and parsley with a few tablespoons of olive oil and some sea salt. Mix well and set aside.
Step 2, Heat a generous splash of olive oil or butter in a frying pan and add the girolles. Allow to cook without stirring until they take on some colour, then stir and allow to continue cooking until soft.
Step 3, Add another small piece of butter and season with salt and pepper.
Step 4, Serve the mushrooms on toast with the persillade on top.