Scot­tish girolles with thyme, spinach gnoc­chi and hazelnut crumbs Serves 4

Country Life Every Week - - Kitchen Garden Cook Wild Mushrooms -


Roughly chop the onion, then fry it in a splash of olive oil over a medium heat for about eight min­utes, un­til soft. Next, care­fully check over your mush­rooms for soil, grit and for­est friends (mine were cov­ered in tiny leaves that ended up hav­ing to be washed off with wa­ter rather than rubbed or brushed away) and chop roughly, so that they’re still chunky, then add them to the onion, along with the crushed gar­lic, and con­tinue to cook for a few min­utes so the mush­rooms are coated in the oil.

Add the white wine, turn the heat up to bring the mix­ture to a sim­mer and cook un­til the wine has al­most re­duced en­tirely, be­fore adding the chicken stock and con­tin­u­ing to sim­mer un­til the mush­rooms are cooked. Just be­fore serv­ing, pour in the cream, stir well and heat through.

Cook the gnoc­chi by drop­ping them into a pan of sim­mer­ing wa­ter—when they float to the top, they’re ready to be re­moved us­ing a slot­ted spoon—and add them to your creamy mush­room mix­ture.

Fi­nally, chop the hazel­nuts with the thyme leaves and mix well, to­gether with the sea­son­ing and mustard, in a small bowl, then scat­ter the hazel­nuts over the mush­rooms and gnoc­chi and serve hot.

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