girolles – Scandelights

Recipe: Burrata with Girolles, Dill and Browned Butter

Published on November 26, 2019 by HannaLeave a comment

As you may already know, I’m a HUGE burrata fan (which my archives can attest to!) and I eat it as often as possible during summer when there are plenty of tomatoes around because it pairs so well with the creamy pillowy cheese. But tomato season is sadly over and as a result there has definitely been less burrata in my life because I just haven’t found that perfect autumnal pairing for it. Until now.

And it’s all thanks to Instagram and this post from Tuvessonskan! The slightly garlicky girolles and the nuttiness of the brown butter works so well with the creaminess of the burrata while the dill and lemon adds freshness. Do not forget the lemon; it balances the butter perfectly!

Burrata with girolles, dill and browned butter, serves 2

1 small burrata

1 baguette (or crostini)

150 g fresh girolles

1 tbsp butter + 1 tbsp oil for frying

1 small garlic clove, finely chopped

50 g salted butter

1/2 lemon

plenty of fresh dill

salt and peppar

Remove the burrata from the fridge at least 30 minutes before you need it. Fry the mushrooms in oil an butter. Add the garlic towards the end. Season and put aside.

Brown the butter in a medium-sized pan on medium-high heat. Wait for it to foam up a lot and turn brown (but not dark) and smell nutty. Remove from heat.

Place the burrata in a shallow bowl or something with an edge. Arrange the girolles around the burrata. Spoon over the browned butter. Squeeze some lemon over the whole thing. Scatter with plenty of chopped dill. Season one last time and serve with bread.

Recipe: spaghetti carbonara with girolles

Published on October 2, 2019 by HannaLeave a comment

As we’re bang in the middle of the mushroom season (and it looks like a great mushroom year this year, judging from the bounty my foraging friends present) I thought it appropriate with a little homage to the lovely girolle. Which also happens to be one of my favourite mushrooms!

I think mushrooms and pasta go well together, and I have several great recipes on the blog already, but as I learned to perfect a proper carbonara I couldn’t help but experiment with it too. You see, I couldn’t get the idea out of my head that the addition of girolles to the creaminess and saltiness of a carbonara would work really well, and so I tried it out on my favourite guinea pigs; my best friend, her husband and my boyfriend.

As I really wanted the girolles to take center stage I was afraid the salty pancetta would take over, but with the double amount of girolles compared to pancetta in weight, it worked really well. I also fried the mushrooms separately to the pancetta, adding plenty of butter, garlic and seasoning to really make them hold their own.

Hope you like my little experiment as much as I do. For me, this is just the perfect Friday night pasta, especially in autumn, obviously paired with a large glass of smooth red wine and great company.

Spaghetti carbonara with girolles, serve 4

6 egg yolks

80 g parmesan + extra for serving

175 g good quality pancetta, diced

350 g fresh girolles, washed and patted dry

2 tbsp butter

400 g dried good quality spaghetti

2 garlic cloves

olive oil

salt and black pepper

Put the egg yolks. in a bowl and grate the parmesan into the bowl. Add some pepper and mix thoroughly with a fork. Put to the side. Cook the spaghetti in salted water according to the instructions on the packet, until al dente.

Fry the mushrooms in butter and a little oil on medium-high heat. Finely chop a garlic clove and add it to the pan. Season well. Pour the mushrooms into a bowl and leave to cool a little. Fry the pancetta in oil on medium-high heat. Peel a garlic clove, crush it with the palm of your hand and add to the pan – remove it if it browns or when the pancetta is cooked. Drain the cooked pancetta on kitchen towel.

Fill a mug or small jug with pasta cooking water and drain the pasta. Mix the spaghetti with the pancetta and mushrooms and remove from heat. Pour everything back into the pasta pan, add some pepper and some of the pasta cooking water. Add the egg and parmesan mixture and mix well. Add more pasta water if the mixture is too dry. Divide into bowls and serve with grated parmesan and black pepper.

Recipe: pizza bianco with butter-fried girolles and Västerbotten cheese

Published on September 14, 2018 by Hanna1 Comment

For once I feel like I’ve had a proper summer. It’s been warm and sunny both here in London and in Sweden. I’ve still got a tan and I swam in the sea several times. Had al fresco meals and lots of rosé. One might think I’ve had enough of summer for now, but I would happily continue the summer for another few months. But, because we had a real summer I am also, at the same time, looking forward to autumn. To cosy nights in, lit candles, blankets, darker colours and heartier dinners. And red wine instead of rosé.

And just like the trench coat and the leather jacket are good transitional pieces in our wardrobes I feel this pizza is the ultimate transitional dinner dish.

Mushrooms always get me excited about autumn and their earthy taste is just what I’d want right now. Before the soups and stews. And, luckily – this pizza goes well with both red and rosé!

Pizza bianco with butter-fried girolles and Västerbotten cheese, makes 1 pizza

1/4 pizza dough

flour for rolling

2-3 tbsp creme fraiche

1/4 buffalo mozzarella, torn into smaller pieces

100 ml grated Västerbotten cheese (mature cheddar works too)

200 g girolles

2-3 tbsp butter

a splash of oil

1 garlic clove, finely chopped

chopped parsley

sea salt and black pepper

finely grated Västerbotten cheese for serving

Roll out the dough with the help of a rolling pin on a floured surface. Place the rolled out pizza base on a parchment paper covered baking tray. Spread out the creme fraiche on the pizza base. Divide the mozzarella and the grated Västerbotten cheese. Bake in a 220C (200C fan) oven for 8-10 minutes, until the base is crisp, the cheese has melted and the whole thing is golden brown.

In the meantime, fry the girolles in butter and oil on medium-high heat. When the mushrooms are almost done, add the garlic and fry until golden (but no longer). Remove the pan from the heat and season well. Add the chopped parsley.

Remove the pizza from the oven, divide the mushrooms onto the pizza, top with finely grated cheddar and cut into slices.

Recipe: Girolle toast 2.0

Published on August 22, 2018 by Hanna2 Comments

I don’t know about you, but I LOVE mushrooms, and especially girolles! They’re coming into season at the same time as my beloved crayfish, so to start off the little crayfish party we had in Sweden (a must when you have a London visitor in August!), we had these absolutely delicious little girolle toasts with cognac and cream. (I’ve made similar ones before but this version is even better, I promise!)

They went down a treat and I got praise like “I could eat these EVERY day!”, and I must agree that they were divine. The combination of mustard and cognac with the smooth cream is just delicious and the grated cheese to finish adds an extra layer of flavour.

You simply must try them, either as little canapés (in which case I would cut each bread slice into four instead of two) or like this; as a little starter with a glass of pink champagne.

With the crayfish we had some more girolles, because why not?!, on top of the Västerbotten cheese quiche. If you’re planning a crayfish party you simply must try it!

Kantarelltoast 2.0, serves 4 as a starter

5 slices regular white bread, crusts removed and the slices cut on the diagonal into triangels

2 tbsp butter + a splash of oil for frying the bread

150 g girolle mushrooms, rinsed

1 large shallots, finely chopped

1 garlic clove, finely chopped

4 tbsp butter + a splash of oil for frying onions, garlic and mushrooms

2 tbsp cognac

100 ml double cream

1-2 tsp Dijon mustard

salt and pepper

chopped parsley

To garnish:

finely grated Västerbotten cheese (parmesan would work too)

Fry the bread in butter and a little oil on medium-low heat until golden brown on both sides. Leave to drain on kitchen towel.

Fry the onions and garlic in some of the butter and oil ton medium heat until golden. Remove from the pan and fry the mushrooms with more butter and oil on medium-high heat. When the mushrooms are cooked, turn the temperature down to medium and add the garlic and onions to the pan. Season. Add the cognac and let some of it evaporate before adding the cream. Add the mustard and taste until you’re happy with the flavour. Adjust the seasoning and add a little more cognac if needed. Stir with a whisk while the sauce thickens. It should be thick but still a touch runny when it’s done (and full of flavour). Add the parsley and spoon the mushroom mixture onto the fried bread slices and top with grated cheese.

Reminder: Västerbotten cheese quiche

Published on August 17, 2018August 20, 2018 by Hanna1 Comment

In Sweden crayfish season is in full swing, and I wanted to remind you all that one of the most important things for a crayfish party (apart from the crayfish and snaps) is this Västerbotten cheese quiche. You can buy the cheese from Ocado (love their Swedish shop!) but you could also substitute it for a sharp cheddar if you prefer.

We had a little crayfish party when I was home in Sweden and I love this non-holiday more than some actual holidays. The crayfish are just delicious, but we went all out with both fresh and smoked prawns (they’re delicious!) as well.

And yes, we had snaps (Linie Aquavit, pictured above) and silly hats.

Bread and cheese is also needed to soak up the alcohol (snaps is strong!) and maybe some homemade mayonnaise for dipping. And don’t forget the finger bowls – this is a very messy (but really fun!) affair!

Skål!

Västerbotten cheese quiche, serves 6

Dough:

120 g softened butter

300 ml plain flour

1/2 beaten egg

Filling:

250 g grated Västerbotten cheese (or a sharp cheddar will do)

2 egg yolks

2 eggs

200 ml cream

salt

Topping:

100 g girolles

2 tbsp salted butter

1 shallots, finely chopped

1 garlic clove, chopped

salt, pepper

chopped parsley

Mix the ingredients together for the dough and press it out in a quiche dish. Use a fork to pierce the dough all over. Pre-bake the dough for 10 mins at 175 C.

Mix the grated cheese with the cream, eggs and yolks and pour the mixture into the pastry case and bake for another 20 mins.

Fry the girolles in butter on medium-high heat until almost done. Add the shallots and garlic and fry until golden. Season well and add the parsley. Place on top of the quiche just before serving.

Book Club, Street Party and a relaxing weekend

Published on June 19, 2018June 19, 2018 by HannaLeave a comment

The summer weather seems to have disappeared, but that’s completely normal for midsummer, which is later this week.

Sadly I won’t be celebrating it, but I’m meeting up with friends so it will still be a nice day. There are of course midsummer celebrations in London, but celebrating with lots of people in Hyde Park doesn’t appeal to me.

Monday last week was a quiet one (that’s how I like my Monday’s – the shock of getting up early and going to the office is enough for me) and I made a yummy pasta with cream, sherry and last year’s girolles (picked by my auntie) from the freezer. So yummy and a perfect start to the week!

Tuesday we met up with the book club at Marie-Lou’s and she has prepared a feast as usual. It was lovely to meet up and discuss the book and catch up!

On Wednesday I went to the Motcomb Street Party which was lots of fun with entertainment, charity auction, food stalls and flowing prosecco. All the food stalls looked good but I decided on a brioche bun with roast beef and creamed horseradish. Really yummy!

The rest of the work week was quieter; on Friday I watched the Portugal-Spain game at home and just chilled out. Saturday I met up with Laura in Surbiton for a walk along the river, lovely lunch and a cheeky ice cream. So nice to catch up!

The remainder of the weekend was unplanned which was just lovely. I can’t remember the last time I could catch up on sleep like this, binge on TV series and just chill. Such a treat!

Poached egg with girolles, Västerbotten cheese and toasted hazelnuts

Published on November 2, 2015 by Hanna1 Comment

My first attempt at cooking a 63C egg didn’t work too well, as I tried to multitask and wasn’t paying attention the whole time. Big mistake. Huge. So instead I poached eggs. And served it with butter-fried girolles, Västerbotten cheese and toasted hazelnuts. It was delicious but I still dream of perfecting that 63C egg and serve it with girolles. I mean, is there anything better than a runny egg yolk with garlicky mushrooms?! I don’t think so.

Listening to my favourite food podcast (in Swedish) I learnt a new way to toast nuts, in the oven. So much better than in a dry frying pan. It will change your life. I promise. All you need to remember is 150C for 15 minutes.

Poached egg with girolles, Västerbotten cheese and toasted hazelnuts, serves 2

2 fresh eggs

a splash of vinegar

200 g girolles

1 tbsp butter

1 garlic clove, chopped

salt, pepper

chopped parsley

2 tbsp grated Västerbotten cheese (or comté)

20 hazelnuts

Pre-heat the oven to 150C. Pour the nuts into an oven-proof tray and toast for 15 minutes. Clean the mushrooms and fry in butter with the garlic until golden brown. Add salt, pepper and parsley and put aside.

Take a large saucepan and fill half of it with water from a just boiled kettle. Bring the water to a gentle simmer (it should not boil) and add the vinegar. Pour ice cold water into a bowl and have a slotted spoon at hand. Crack and egg into a mug or cup. With a spoon, create a whirl in the pan and lower the mug/cup with the egg into the water and pour it out. Repeat with a second egg and let them poach for 3 minutes. Remove with the slotted spoon and place in the cold water for a few minutes. Remove with the slotted spoon and drain on kitchen towel.

Re-heat the mushrooms is needed. Divide them between to plates, leaving a hole in the middle for the egg. Scatter with grated cheese. Chop the nuts and scatter. Serve immediately.

Puff pastry squares with girolles and Västerbotten cheese

Published on October 19, 2015 by HannaLeave a comment

The second nibble we had with the pre-crayfish prosecco was these lovely puff pastry squares with fried girolles and Swedish Västerbotten cheese (any other sharp cheese will do, but Västerbotten is a must with crayfish). I’m so pleased I can now by girolles with my food orders from a decent supermarket I come up with any excuse to buy them and this is a good way to use them. But to make them go a bit further (as they’re not the cheapest of shrooms) I threw in some chestnut mushrooms as well.

Puff pastry squares with girolles and Västerbotten cheese, serves 5 people as only nibble

1 roll all butter puff

600 g mushrooms (I had approx 400 g girolles and 200 g chestnut mushrooms)

a knob of butter for frying

1 garlic clove, chopped

1 bunch parsley, chopped

30 g Västerbotten cheese, finely grated

Pre-heat oven to 200C. Roll out the puff onto a parchment paper covered baking tray and cut into squares. Clean the mushrooms and slice. Melt the butter in a frying pan on medium heat and fry the mushrooms until golden in batches. Add the garlic towards the end. Add salt, pepper and parsley. Leave to cool.

Distribute the mushrooms on the puff. Scatter grated Västerbotten cheese on top and bake until golden. Serve immediately.

New potato salad with girolles and bacon

Published on September 22, 2015 by Hanna1 Comment

This wonderful potato salad is an old favourite. I saw a Swedish chef make it on TV many years ago and then made it myself a few times in Sweden and loved it. But moving to London girolles were no longer a staple mushroom in the supermarket so I forgot all about this dish until this summer when I cooked it for my parents. Luckily it was just as nice as I remembered it!

New potato salad with girolles and bacon, serves 4

Adapted from Gert Klötzke’s recipe.

10-12 baby new potatoes, cooked

1 packet rocket

1 litre girolles, cleaned

4 slices smoked bacon (at least)

1 chopped onion

2 garlic cloves, chopped

50 g thinly sliced cheddar

butter for frying

salt, pepper

50 ml mustard vinaigrette (mix 1 tsp dijon mustard, 1 tbsp white wine vinegar, 3 tbsp olive oil)

Dice the potatoes and add to a large bowl. Fry the bacon until crisp, dice and mix with the potato. Fry the onion and garlic in butter until softened, add the mushrooms and fry until golden. Season. Add the mushroom to the bowl and drizzle with the vinaigrette. Mix well and lastly add the rocket and cheese. Mix again and serve.

Girolles pasta

Published on August 28, 2015August 28, 2015 by HannaLeave a comment

Before I left for Sweden my mother emailed me and asked how many girolles I wanted when I got there. ‘How many is there?’, I asked. ‘I bought three kilos’, mother said. ‘Well, could I have one kilo, please?!’

A whole KILOGRAM of my favourite mushroom – I feel rich! But before I went home I needed to make space in the freezer for my treasure and used up the last of the girolles from last year making this gorgeous pasta.

Fettucine with browned butter, girolles, garlic, parsley and parmesan, serves 2

2 balls of De Cecco fettucine (my favourite dried pasta brand)

50 g salted butter

150 g girolles

1 small garlic clove

butter for frying

a bunch chopped parsley

salt and pepper

parmesan

Cook the pasta al dente. Brown the butter in a large saucepan (it splatters a bit); put on medium heat until it smells nutty and the butter underneath the from has a nice brown colour. Remove from heat.

Fry the girolles in butter on medium heat. Add the chopped garlic towards the end. Season and scatter with parsley.

Drain the pasta and mix with a few tablespoons of the browned butter (avoid the sediment on the bottom) and mix in with the girolles. Adjust the seasoning and add more butter if you like. Scatter with grated parmesan and serve.