There are still various mushrooms on the market, some late ceps, cantherelles, the black “trompettes de Maures” (also called trumpets of death) and the yellow girolles.
I do like mushrooms, especially ceps, but I find most of the mushrooms a lot of bother to clean.
Girolles go well with poultry, so I bought some of them for this recipe.
- one guinea fowl
- 200 grammes of girolles
- four strips of bacon
- 200 grammes of rice
- chicken stock (cube, sachet or left-over)
- pepper, salt
- mixed herbs
- Preheat the oven to 175 °C. Tie layers of streaky bacon over the fowl’s breast to prevent if from drying out during the cooking and also to retard the cooking of the fillets a bit as the legs need more time.
- Put water in a cooking tin and add some herbs, put a grid or a perforated lid on the tun and put the guinea fowl on top. The evaporation of the moisture will keep the meat tender while the herbs add a touch to the taste. The water will also prevent the dripping fat from burning.
- Put it in the oven for about an hour, and turn every 15 minutes. I usually add a probe to the meat and set it at 88 °C for poultry. The alarm went off at 55 minutes, so an hour is a good indication of time.
- Clean the girolles with paper tower and avoid as much as possible to use water.
- Cut the girolles and set aside.
- Heat the stock.
- About 10 minutes before the end of the oven time, put butter in a frying pan and toss in the girolles. Mix with a spoon and turn the temperature lower after five minutes.
- When ready, take the fowl from the oven and set it aside for five minutes
- Put the rice in the stock.
- Take off the bacon and the skin and carve the breast meat from the bones.
- Cut off the legs and wings. Slice the breasts.
- Make a foundation in a dish with rice, add the breast meat and the girolles.
- Add pepper and salt to taste.