This morning, I went to my wonderful neighbourhood marché and noticed a lot of foraged Girolles mushrooms for sale! That would be because the perfect climate conditions would have occured for these mushrooms to grow. They are in effect a summer and autumn mushroom in France- growing most abundantly between June-October. And my favourite way to cook certain varieties of mushrooms- including Girolle- is simply with lots of garlic and turmeric. But this version has a few additional flavour notes to it all…

INGREDIENTS:

Girolle mushrooms, carefully washed

Finely minced garlic

Ground turmeric

Salt + Black Pepper to season to taste

Vietnamese Coriander*, finely chopped

A few dried apricots- diced

Neutral tasting cooking oil

DIRECTIONS:

Place a large pan on medium/high heat with some oil.

Add the garlic and Vietnamese coriander until just fragrant.

Now remove the garlic/coriander and set aside on a plate.

Wipe your pan (be careful because it will be hot!) and add the mushrooms and salt and leave them undisturbed for 2-4 minutes.

Now add a touch of oil, some ground turmeric, black pepper, dried apricots and the garlic/coriander previously set aside. Stir everything gently and allow to cook for another few short minutes.

Enjoy!

NOTES:

*Vietnamese Coriander is also known as Culantro or Chadon Beni.

*The dried apricots are optional, but add an extra layer of complementary flavour contrast. You could replace with dates- but my first preference would be to work with the distinct sweet fruitiness of dried apricots.