Tag: girolle

Easy Mushroom Pie

4 September 2025

Hurray! The mushroom season has started! Last Friday we bought beautiful golden chanterelles (girolles) and white beech mushrooms (shimeji). It’s the time of year to enjoy wonderful dishes such as Cèpes à la Bordelaise or Salad with Mushrooms and Smoked Duck. Will there be bay boletes this year? Or the intriguing Japanese Matsutake? It’s been some time since we last saw these on the market, and we would really love to make Matsutake with Spinach and Ginger again.
We decided to celebrate the start of the season by making an easy Mushroom Pie, packed with rich flavours, nuttiness and a touch of autumn.

Wine Pairing

We treated ourselves to a bottle of Pinot Noir from the Elzas region, made by Sophie Schaal. She produces wine in France and South Africa. The grapes are handpicked and then naturally fermented before ageing in French oak barrels for 10 months. The result is a wine with a deep ruby colour. The aromas suggest black fruit and a touch of vanilla. The taste is well balanced with soft tannins and length.
In general, you’re looking for a wine with red fruit and refined tannins. Some earthiness will match very well with the mushrooms and the taleggio.

What You Need
  • For the Pastry
    • 100 grams of Flour
    • 50 grams of Water
    • 10 grams of Olive Oil
    • 1 gram of Salt
  • For the Filling
    • 250 grams of firm Mushrooms (shiitake, golden chanterelles, beech mushrooms, button mushrooms)
    • 1 Organic Egg
    • 50 grams of Taleggio
    • 50 ml Double Cream
    • Thyme
    • 1 small Garlic Clove
    • Black Pepper
    • Olive Oil
    • 2 slices of Bacon (optional)
What You Do
  1. Combine flour, salt, water and olive oil
  2. Kneed for a minute and store in the refrigerator for at least 30 minutes.
  3. Clean the mushrooms and slice if necessary
  4. (Optional) Fry the bacon, let dry on kitchen paper and crumble. Add to the egg mixture (step 11)
  5. Lightly fry the mushrooms in a heavy iron skillet
  6. Transfer the mushrooms to a plate and let cool
  7. After 30 minutes: preheat the oven to 180 ˚ C or 355 ˚ F
  8. Combine the egg with the cream
  9. Add lots of thyme and black pepper
  10. Add grated garlic
  11. Add the mushrooms
  12. Slice small cubes of taleggio
  13. Add the cheese to the mixture
  14. Roll out the dough with a rolling pin on a lightly floured surface.
  15. Coat a 22 cm or 9-inch round baking tin with oil or butter
  16. Place the dough in the baking tin
  17. Add the mixture and distribute evenly
  18. Transfer to the oven for 35-40 minutes or until nice and golden
  19. Allow to cool for a few minutes
  20. Remove from the tin and let cool on a wire rack
  21. Serve lukewarm
PS

It tastes even better the next day!

An easy to make mushroom pie with rich flavours
Mushroom Pie ©cadwu

Girolle and Guineafowl

10 October 2024

The Girolle (or Chanterelle) season in Europe runs from late summer until late autumn. It’s a much-loved mushroom, especially the golden (common) girolle, but let’s not forget the chanterelle jaune, the chanterelle grise and the trompette de la mort. The common girolle remains tender and somewhat meaty when cooked, which makes it ideal when thinking of a rich sauce. You will taste delicate nutty, buttery and earthy flavours. Delicious when combined with the gentle flavours of guineafowl. The sauce we made is fairly simple: it’s all about enhancing the texture and the flavours of the mushroom. The parsley will bring a freshness and bitterness to the sauce.

Guineafowl meat is leaner, somewhat darker and more flavourful compared to chicken. It is not difficult to prepare, but due to the low-fat content you must be careful not to overcook. In this recipe we use guineafowl supreme (the breast fillet with the skin on plus the wing bone) which is perhaps the tastiest part of the guineafowl. 

Wine Pairing

We enjoyed a glass of Le Jardin de Fleur La Mothe made by Château Fleur la Mothe with merlot and cabernet sauvignon grapes. An affordable wine from the French Médoc region. The wine has a beautiful deep red colour, the tannins are balanced and the fruit nicely present, both in the aroma and the flavour. In general, we suggest a smooth, medium bodied red wine with fruity aromas. 

What You Need
  • For the Guineafowl
    • 2 Guineafowl Supremes
    • Pancetta
    • Olive Oil
  • For the Sauce
    • 150 grams of Golden Girolle
    • One small Shallot
    • One small Garlic Clove
    • Double Cream
    • Crème Fraîche
    • Dijon Mustard
    • Vegetable Stock
    • Parsley
    • Butter
    • Black Pepper
What You Do
  1. Pre-heat your oven to 180 °C or 355 °F
  2. Thinly slice the pancetta
  3. Open the supreme, add pancetta and then close the supreme, using kitchen twine
  4. Fry the supreme in olive oil in a heavy iron skillet until golden
  5. Transfer the skillet to the oven. The internal temperature of the meat should be minimum 70°C or 160°F.
  6. Clean the mushrooms with kitchen paper.
  7. Halve or quarter the mushrooms, depending on the size
  8. Finely chop the shallot and the garlic.
  9. When the guineafowl is ready, transfer the pan to your kitchen top, cover the meat with aluminium foil and allow to rest. This way the meat will be moist and not over-cooked.
  10. Now it’s time to prepare the sauce. Add butter to a warm pan, add the shallot, gently fry for a few minutes, add the girolles, fry, reduce heat, add the garlic.
  11. After a few minutes add the vegetable stock. Stir.
  12. After a few minutes add double cream, crème fraîche and some Dijon mustard.
  13. Stir well and create a thick creamy sauce. Taste and add some black pepper.
  14. wo minutes before serving add the parsley.
  15. Slice the guineafowl and serve 3 or 4 slices on top of the sauce.
Girolle and Guineafowl ©cadwu
Girolle and Guineafowl ©cadwu
PS

More mushroom recipes on our mushroom page.

Girolle Omelette

26 September 2024

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.

Girolle Omelette ©cadwu
Girolle Jaune ©cadwu
Very Old Goat Cheese ©cadwu

Mushroom Cream Sauce from 1790

14 July 2022

This recipe for a rich and tasty sauce is included in Het Receptenboek van mevrouw Marselis (the recipe book of Mrs. Marselis), published in the Netherlands in 1790. The combination of mushrooms, cream and nutmeg works remarkably well. One to prepare more often!

Mrs. Marselis doesn’t mention what the sauce is supposed to accompany. In this case we decided to combine it with pasta, making it a nice vegetarian dish, but we could also imagine combining it with veal or chicken. 

Wine Pairing

We suggest drinking an excellent rosé with the sauce, one with flavour, fruit, depth and refreshing acidity. For instance Monte del Frà Bardolino Chiaretto. This is a very affordable, tasty rosé with just the right balance between serious flavours, freshness and fruitiness.

What You Need

  • Mushrooms
  • Nutmeg
  • Flour
  • Chicken Stock
  • Cream
  • One egg
  • Butter
  • Lemon
  • Spaghetti

What You Do

We used yellow chanterelles, but you could also use Champignons de Paris. Clean and chop the mushrooms (we didn’t peel them, sorry Mrs. Marselis) and glaze them in butter. When glazed, sprinkle some flour over the mushrooms and stir. After a few minutes, slowly start adding chicken stock to make the beginning of a sauce. Add cream to the pan and some freshly grated nutmeg. Leave on low heat for at least 10 minutes. Beat one egg yolk. Slowly add the mixture from the pan to the egg yolk (marrying the sauce). Then add the egg yolk and cream mixture back to the pan. Warm carefully, otherwise it will split, or you just cooked an omelette. Taste and add a drop of lemon to make the sauce a touch fresher and lighter. No need for pepper or parsley.

We served the sauce with spaghetti and used the cooking liquid to give the sauce the right consistency.

Mushrooms in a Sauce from 1790 ©cadwu
Recipes from 1790 - Mevrouw Marselis