Friday morning, beginning of September, we go shopping at the organic street market in the beautiful city of Haarlem. We want to buy fruit and vegetables, cheese and obviously mushrooms. The season just started but already the stall offers lobster mushrooms, truffle, chicken of the wood, mai take, trompette de la mort, cèpes and girolles, also the grey (grise) and the yellow ones (jaune). They look perfect and we decide to buy 150 grams. Greyish cap, bright yellow stem, perfect with an omelette. We cross the street and buy extremely old goat cheese, one that matured for 2 to 3 years. Its taste is full of umami, a bit spicy and makes us think of Roquefort. It will be perfect with the aromas and flavours of the girolle jaune.
Wine pairing
The fried girolle comes with an aroma that will make you think of a forest in autumn. Its taste is complex and nutty. The rich egg in combination with the grated old cheese made us decide to drink a glass of Flor de la Mar, barrel aged Chardonnay, produced by Casa Ermelinda Freitas in Portugal. The wine aged for 4 months in barrels made of American oak. It is medium bodied, nicely oaked and comes with hints of citrus and caramel. In general, you’re looking for a lightly oaked chardonnay, balanced, fresh, not too complex.
What You Need
- 150 grams of Girolle (Jaune)
- 2 Organic Eggs (preferably Demeter)
- Very Old Goat Cheese
- Garlic Clove
- Olive oil
- Butter
- Black Pepper
What You Do
Whisk the eggs together. Warm a small non-stick pan, add some butter and make sure the pan is warm through and through. Add the mixture and leave on low heat until the omelette is baveuse. In the meantime, clean the mushrooms. Perhaps you need to cut off some of the stem. Slice the mushrooms lengthwise in halve. The stem is hollow and may contain sand or other bits of the forest floor. Quickly fry the mushrooms in olive oil. Grate some garlic and add to the mushrooms. Time to plate up: the omelette, fresh black pepper, the mushrooms and some grated goat cheese, not too much, it can be overpowering.
PS
More mushroom recipes on our mushroom page.
Cook and Drink 
wat klinkt dit heerlijk! Ziet er trouwens ook prachtig uit.
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Dank! Een heerlijk gerecht aan het begin van de herfst.
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What a terrific recipe! I will share and link back to it!
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Thanks John, we’re sure your readers will enjoy the omelette!
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What beautiful mushrooms!
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Thanks Mimi! The yellow girolle is both beautiful and tasty!
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Beautiful! The autumn mushrooms have so much flavor. I try to find a nice big hen of the woods (maitake) every fall and dry the petals for use all year. So delightful.
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Thanks! How interesting! How do you dry the petals? And do you grind them and use it as a condiment?
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Delish
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🙂
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I place them in a single layer on a rimmed baking sheet and put them in a 200-degree F oven with the door propped open. This seems to be the magic combo. I just forget about them for a couple hours and start checking until they are completely dry. Let cool completely. Then I store them in a tight canning jar and they keep forever.
I usually rehydrate in boiling water, or if I’m making a long cooking stew, I just toss them in. They add so much flavor.
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Thanks Dorothy, it sounds very doable!
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It’s really easy, and quite rewarding!
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I’m sure it is! Pity our oven doesn’t work when its door is open….
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What is its lowest setting?
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120 F or 50 C
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That should be good!
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I know! The problem is that I can’t leave the door open because the oven switches off the moment I open the door.
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