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Your support makes all the difference.Ring the changes on a simply dressed green- bean salad with some seasonal girolle mushrooms. The Scottish girolle season is well underway now and if you are near a good greengrocer or food market you may just be able to find some. All the better if you're a mushroom forager and can pick your own. Serve this as a starter, side dish or part of a buffet selection.
Ring the changes on a simply dressed green- bean salad with some seasonal girolle mushrooms. The Scottish girolle season is well underway now and if you are near a good greengrocer or food market you may just be able to find some. All the better if you're a mushroom forager and can pick your own. Serve this as a starter, side dish or part of a buffet selection.
200g French beans, topped and tailed
200-250g girolles
50g butter
Salt and freshly ground black pepper
for the dressing
2 shallots, peeled and finely chopped
1tbsp good-quality tarragon vinegar
2tsp Dijon mustard
1 clove of garlic, peeled
3tbsp olive oil
2tbsp vegetable or corn oil
Salt and freshly ground black pepper
First, make the vinaigrette. Put all the ingredients into a clean bottle or jar. Give them a good shake and preferably leave to infuse at room temperature overnight or for at least an hour.
Cook the green beans in boiling salted water for 3-4 minutes or until just tender then drain. Meanwhile heat the butter in a frying pan, add the girolles, season and gently cook them for 4-5 minutes, giving them an occasional stir.
Put the beans and girolles into a bowl, while still warm, season and dress well with the shaken vinaigrette.
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