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Samphire with Girolles

Samphire with Girolles is a modern Scottish recipe for a classic dish of fried mushrooms with lemon juice and blanched marsh samphire. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Samphire with Girolles.

prep time

20 minutes

cook time

5 minutes

Total Time:

25 minutes

Serves:

4

Rating:

Tags : Wild FoodScottish Recipes

Girolles are a truly wonderful mushroom (they're also known as chanterelles). Though an early autumn variety they can be found in August. As a result the girolle season just overlaps with the marsh samphire season. It may not be a dish that you would immediately think of, but the combination is fabulous. Like most recipes for 'samphire', this recipe requires marsh samphire as an ingredient. Ths is a fleshy salt-tolerant plant that looks a little like a small cactus. It should not be confused with rock samphire, a member of the carrot family, which is also edible.

Ingredients:

200g girolle/chanterelle mushrooms
250g marsh samphire
Sea-salt and freshly ground black pepper to taste
30ml oz extra-virgin olive oil
The juice of one lemon
1 clove of garlic, peeled and chopped
A small pinch of flat-leaf parsley, chopped

Method

Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them). Trim the samphite, remove any woody stems and wash thoroughly. Place the samphire in a pan of boiling water and blanch for 1 minute. Drain and set aside.

Add the oil to a pan and when hot add the garlic and mushrooms. Cook for 1 minute then add the lemon juice and samphire. Cook until heated through then serve topped with the parsley.