Girolle sauce

Girolles ale small yellow mushrooms that you can often meet in a forest or…simply buy in a supermarket ;) They contain much less water than other mushrooms, so after preparation they are still quite crispy.

They are a perfect addition to meat – poultry in particular or fish.

Girolle sauce - preparation

Girolle sauce – preparation

 

To prepare a sauce in a quantity enough for 4-5 people, you’ll need:

  • 15 oz. girolles
  • 2 big onions – diced
  • pinch of salt
  • 1 tsp. colorful pepper powder

 

 

Dice onions and fry until it’s half-ready. Wash girolles on a strainer  (there is no need to chop them) and mix  with onion – fry under a lid for a while. When you notice that there is a lot of water already, remove the lid and continue frying until the whole water is evaporated.

At the end add some salt and colorful pepper.

Serve hot applying on the top of meat/fish.

×TIP Colorful pepper tastes best when it’s freshly ground – I recommend using a mill :)
Girolle sauce - ready

Girolle sauce – ready

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