A classic little dish that could be used to garnish some turbot, a bit of lamb, some duck or just as a little side to a meal. Either way, its packed full of flavour.
These little beauties are just coming into season in Scotland so its only right that we show you how easy they are to cook and how cheap we can get them for. Personally I like to forage for girolles but thats only because I have a few locations throughout Glasgow and Argyle, not that I'll be telling you lot where they are. I had to sacrifice a lot just to get the grid references, however if your willing to trade some fine wine then I might be persuaded.
Anyway, back to the dish... Here's the recipe.
100g girolles
80g broad beans
80g green peas
80ml white wine
100ml water
20g butter
15ml garlic oil
Salt
White pepper
Garlic oil:
100ml olive oil
3 cloves of garlic
1/2 sprig of thyme
1/2 sprig of tarragon
Firstly you'll need to brush and peel your girolles, I use a small pastry brush to clean the mushrooms of all the dirt and peel the stems with a small paring knife. You only want to scrape the blade down the stem at a 90* angle just to take the outer layer off. Once you've finished with the mushrooms then its time to shell the broad beans. Pop the broad bean shells and inside you have individual beans, blanch them in boiling water for 2 minutes and refresh in ice cold water. Once cold, pop the shells by squeezing gently and keep the green bean. Discard the milky coloured shells.
For the garlic oil, place everything in a saucepan and bring to 80*c and take off the heat, let infuse for 20 minutes and strain
In a warm saucepan, add a squeeze of garlic oil, the girolles and a pinch of salt. Saute for 30 seconds then add the butter, then the wine. Reduce it down by half then add the water, beans & peas. Place a lid on the pan and let boil for 1 minute.
Take the lid off, add the rest of the butter and check the seasoning.
Serve immediately and garnish with a few pea shoots.
