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