13/10/2010 10:15 BST | Updated 22/05/2015 10:12 BST

Skye Gyngell's Pan-Fried Girolles

Skye Gyngell shares her menu for a simple autumnal lunch with MyDaily. This recipe is an excerpt taken from her new book How I Cook .

"Also known as golden chanterelles, girolles are my favourite mushrooms, along with porcini. Whereas porcini are deep and earthy, girolles are light, delicate and clean."

"Here they are cooked simply with mild olive oil, a little lemon juice, garlic and chopped parsley for a refined and elegant side dish. It is perfect with the rabbit, but also good just eaten on toast.
This dish really needs to be cooked at the last minute for the flavour and texture of the girolles to be just right."

Jason Lowe

Serves 4

1 tbsp mild-tasting extra virgin olive oil
500g girolles, cleaned (see opposite)
1 garlic clove, peeled and very finely chopped
few drops of lemon juice
sea salt and freshly ground black pepper
handful of flat-leaf parsley, leaves only,
finely chopped


1. Warm a medium-large frying pan (preferably non-stick) over a medium heat, then add the olive oil. Once the oil is hot, add the mushrooms and cook for a couple of minutes; shake the pan once or twice but do not stir as this encourages them to emit water.

2. Now add the garlic, lemon juice, a generous pinch of salt and plenty of black pepper. Cook for a further minute or so, then stir in the chopped parsley. Taste and adjust the seasoning if necessary.

3. Tip into a warm bowl and serve alongside the rabbit.

Mushrooms must be cleaned thoroughly before cooking, or else they are liable to have a gritty texture. Pick them over, removing any debris from the forest or woods using your fingers, then brush clean. You can buy a special soft mushroom brush if you like, though a pastry brush will do. The preparation may be a bit tedious but it's well worth the effort.

How to create Skye's menu at home
Rabbit with endive and pancetta
Pan-fried girolles
Puree of parsnips
Date and sherry ice cream

These recipes were taken from Skye Gyngell's How I Cook which is published by Quadrille.