So I bought a punnet of girolles from one of the markets here down in the south of France, and they sat in the fridge for a few days with me fretting over what to do with them. Luckily, a photo of some delicious mushrooms on toast popped up on my Instagram newsfeed, and a recipe to go with it. So, here’s that recipe, I’ll add the tweaks I added in, but of course, recipes are only guidelines.
Thanks John Whaite for the recipe! (Here x)
- 200g mixed mushrooms (I used girolles), sliced
- 1 tsp paprika (in the future, I would use strong paprika, or another stronger spice)
- 1 garlic clove (I used three), minced
- 75ml double cream
- 2 slices sourdough (I used toasted baguette crostini, approx 15)
- 40g unsalted butter
- sea salt & black pepper
- I added 1 sprig of rosemary
- Clean mushrooms (if necessary). I used a pastry brush to brush off the dirt.
- Melt the butter in a pan and fry the mushrooms off with some salt. John recommends to fry them in batches – he did 3 batches, I did 2. Cook until golden.
- Add all mushrooms back into the pan, and fry for one minute.
- Add the paprika, and stir.
- Add the garlic and the cream, and rosemary, and simmer for 5 minutes.
- Add pepper to the mushrooms, then serve on the crispy bread.
This recipe is perfect for breakfast, or as a little canapé or even a snack. It’s super easy to make and super delicious, thanks John!