Cleaning Girolles takes almost as long as finding them.
Most mushrooms are simply cleaned with a damp sponge, and maybe a brush, but Girolles have to be washed under a steady stream of water. Dirt gathers both between the gills and on the top, and the only way to dislodge it is with water.
One of the consequences of this washing process is that when frying, rather a lot of water comes out which has to be 'boiled' off before the frying process begins.
It's a lengthy business, but the rewards are great. A Girolle omelet is a beautiful thing.
I'm spending quite a lot of time at the kitchen sink at the moment.
p.s. My arms are not wrinkly; the camera lies!
28 comments:
Is that a red leafed oxalis on your windowsill?
And is that a very healthy pot of Basil next to it?
I've never tasted Girolles, as far as I know, but the thought of your omelette reminds me it's time for breakfast !
It is indeed, known to us by the name of Mor Mor (in memory of Lady M's Swedish mother). Haddock's is covered in the green variety, which is a total pain in the a*se.
No kitchen is complete without a pot or two of Basil.
The tap has only got one lever. How does the water know what temperature you want each time you turn the it on? Does it think "oh, he's washing bloody girolles again, better run cold I suppose"?
Up is for cold, down is for hot, and in the middle is anyone's guess!
I also was thinking about the tap,like Rachel.Here i have a miror that lies to me every time i look at it.
My arm looks like a plucked chicken's leg. It really isn't like that!!!!!
It also has a button you press which makes the water come out like a shower, and it also has a pull-out hose type extension which I have yet to use.
We have the same type of tap, a different style with a lever on the top, with left for hot, right for cold and in the middle for mix. The spray is useful for washing leafy veg and salads, and the pull-out hose is ideal for washing down the sink afterwards.
I can imagine what beautiful scenery there must be outside on the other side of that window. We have taps like that here too, in the kitchen, bath and shower. I sowed 4 pots of basil, the shoots are coming up, but are only "shirt button-size" it will be quite a while before we eat pesto.
Cro, I notice a pair of healthy-tanned, busy arms!
Greetings Maria x
I expect we don't have girolles on sale here in Oz - but I will keep my eyes open in the supermarkets - I'd really love to try them as you wax so lyrical about them!
My basil was like a weed this autumn just gone. I have almost too much pesto in the freezer!
I can't say I have ever eaten a girolle.
The trouble with mushrooms here in the UK they are all those 'button' things grown for the market and are absolutely tasteless, so I usually wait until we have some in the fields - and that is not every year by any means.
As to wrinkles Cro - I have the answer. Stand further back from the mirror and you really can't see them.
You can't have TOO MUCH home-made pesto in the freezer; just eat it more often. Delicious.
The scenery is beautiful at the moment (actually it always is), but we're going through a period of cloudy skies with occasional rain.
Those 'industrially' grown mushrooms are not the best. Also, these ones come free.
Which is a real problem when you live in the Outer Hebrides!
Mmmm...omelets with girolles. That sounds delicious. I wish my kitchen got enough sun to grow plants like yours. My kitchen faces north--no good for plants.
That window faces West; I have no idea if that's a good thing or not, but everything seems to thrive.
I'm loving that beautiful kitchen window with the wide shelf. I, too, would have it covered in plants if the cats didn't beat me to it. Enjoy the omelet. Deb
This lot actually went to the freezer. I fried them, then froze them; they will be ready to me 'omeleted' when my oldest arrives. He adores Girolles.
That's interesting that you fry the girolles before freezing them. Do you re-heat them from frozen or thaw them out?
Because they are frozen with plenty of oil, they defrost very quickly. Then just reheat and make omelet in the usual way. They don't freeze well as they are.
I really appreciate this girolle prep lesson. It won't be long long before the mushroom man at the farmers market I mentioned to you will have his chanterelles, aka girolles.
Best wishes.
Well I hope I haven't put you off buying them, if they're dirty (which they usually are) they are quite fiddly to clean.
What wrinkles?
EXACTLY!
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