Category: Mushrooms

12th August 2013

Chicken legs with girolle mushrooms

The girolle is a yellow kind of small forest mushroom and belongs to the same family as the chanterelle. But while the chanterelle is usually light brown, the girolle is more yellowish, at least in my experience. It is one of the most harvested mushrooms in Europe, and certainly in France, and it grows during the summer, especially after rainy days have been followed by […]

18th March 2013

Sole from the miller’s wife

This weekend we made another visit to Dieppe at the Normandy coast. It is not a very big town but it has a long history and interesting city centre, as well as a wide gravel beach, cliffs and a fortress. It was our intention to arrive before midday so that we could buy fish from the small stalls tended by the fishermen themselves, but alas […]

13th December 2012

Guinea fowl with ceps

A slightly complicated dish where a stuffing of ceps is put beneath the skin of the bird and then served with seasonal Brussels sprouts and chestnuts. There are various reasons to stuff a bird. The main reason is to add substance and flavours. Substance so that a family of six can dine on one chicken and flavour to enhance the often bland, and sometimes dry, […]

14th November 2012

Guinea fowl with girolles and rice

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. Ingredients one guinea fowl 200 grammes […]