This is a really simple, tasty salad; it’s also doubles up as a lovely starter or brunch dish. You can vary the ingredients if you wish; perhaps add cherry vine tomatoes, broad beans, petit pois, vary salad leaves and cheese.
¼ clove garlic
3-4 tablespoon good quality extra virgin olive oil
4-6 girolles, cleaned and sliced
1 mozzarella (200 grams) “Toonsbridge” Co Cork
1 small handful rocket leaves
Small drizzle white truffle oil
3-4 slices sour-dough baguette, lightly toasted or char-grilled
Gluten Free: Use GF bread
Heat small pan, add oil and garlic and cook over gently heat for 20-30 seconds, add girolles and gently cook for 4-5 minutes. Remove from heat and season.
Tear mozzarella and arrange all ingredients on a serving plate. Spoon a little more olive oil over salad with a tiny drizzle of truffle oil.
Serve at once.
Girolles, or golden chanterelles as they are sometimes known are one of the most prized of the Wild Mushroom family. They can be identified by their distinctive apricot yellow colour, which they hold onto when cooked. They have a delicious nutty, peppery taste, and definitely a must taste when in season. They are harvested during the summer months: July and August.
For more expert information on mushrooms check out the amazing master of mushroom foraging Bill O’Dea www.mushroomsuff.com.