So often, simplicity triumphs. A frying pan for the girolles, sautéed in a little butter, a squeeze of lemon, a scattering of parsley and a rich golden Burford Brown egg in the middle of it all, yolk to be broken to gloriously coat the silky mushrooms.
By Helena Berthon
- A knob of butter or a glug of olive oil
- 2 large handfuls fresh cleaned girolle mushrooms
- 1 garlic clove, finely chopped
- A squeeze of lemon juice
- A handful of chopped flat-leaf parsley
- 1 Burford Brown egg
- Salt and pepper
- Add the butter or olive oil to a small frying pan and wait for it to heat up. Then, add the cleaned girolles and some seasoning and sauté for about 5 minutes until they are glossy and their smell starts wafting from the pan. Add the chopped garlic and sauté for a few more minutes. Then, make a small hollow in the centre of the mushrooms and crack in the egg, giving it a grind of pepper and a small pinch of sea salt flakes. Cover with a lid or plate and leave the egg to cook until the white is firm but the yolk is still runny. Squeeze some lemon juice over the mushrooms and sprinkle over the parsley. Tuck in immediately. Maybe get a crusty chunk of bread involved too so none of the yolky mushroom sauce goes to waste. Yum.