Girolles are usually in abundance in August, although the first little ‘shrooms can be found in the woods as early as June. In Sweden we worship girolles as their season coincide with the crayfish parties. The first ones I eat every late summer has to be served like this; fried in butter with garlic and parsley, served on bread also fried in butter (or at least toasted). So delicious!
Then we went outside to the barbecue to grill some oysters. I love oysters regardless of how they are prepared but my parents prefer them warm.
Simply place the opened shells on live coal until the juices start to bubble. Remove with a thick glove as they heat up quickly. Add lemon juice and tabasco and eat.
After that exercise we had löjrom (Swedish caviar; vendace roe from Kalix) served in the classic manner with butter-fried toast, creme fraiche and chopped red onions.
After that we got started on the seafood. We had smoked cold-water prawns, Swedish crayfish, langoustines and crab claws. All washed down with Taittinger Brut Réserve. Needless to say we did not need any pudding after all that…