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
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.