The second day in Southern Sweden we spent the day in Falsterbo, a lovely little town by the seaside because Christopher was playing golf with Claes there all day, at a links course with insane amounts of water but nice views. I don’t play golf, so I spent the day with my best friend Emma (Claes’s fiancée). We gossiped a lot, had lunch at a nice café and prepared dinner for the boys. When they got back feeling tired after a day outside, we bribed them with beer to light the barbecue, while we took care of the rest of the cooking.
When we went to the supermarket I was pleased to see that they had lots of fresh girolles, that are in season now. It is my favourite mushroom and I find it really sad that I can’t buy them in a normal supermarket here in the UK. Girolles are best paired with butter and garlic and they make out a simple, but delicious, canapé.
Emma gave the sauce top marks! It tastes fantastic with fat yoghurt and a big glug of olive oil. Yu-um…
I prefer giant couscous to the smaller variety, it is chewier and tastes better I think. In the salad above I kept it really simple, adding just thin slivers of red onion, herb salt, olive oil and chopped parsley. Simple yet delicious.
100-150 g girolles, brushed and chopped
1/2 solo garlic or 1 garlic clove, pressed
a large knob of butter (enough to coat the mushrooms generously but not enough for them to bathe in)
a bag of readymade brushettinis (garlic and herb if available
Fry the girolles on high heat in some of the butter. Add more butter as well as the garlic and lower the heat (so the garlic won’t burn). Season and mix in the parsley. Scoop up onto the biscuits and serve.