Sometimes, you just crave for something and whatever the season, you go for it.
That’s what happened to my Mum who came back on Sunday with a pack of frozen girolles in her bag. She just told me that she felt like having some as the weather really reminded her of Autumn but with no mushrooms in the wood to pick-up.
Why not? I did not really expect that in her grocery bag but it’s always a pleasure to cook an ingredient that your relative really crave for.
As it was only the 3 of us – my Mum, my Dad and myself – I wanted to cook those great mushrooms with daily ingredients that are too often forgotten when it comes to prepare “great food”. Usually, we cook mushrooms with poultry or roast beef, game…. we also serve them as a side and simply cooked in butter, garlic and herbs. We don’t really mix them with anything else. They are a treat, they are served in a separate dish or even as a starter with scrambled eggs.
Anyway…. I was the one cooking on that day…. and as I knew that my family would be skeptical when I’ll say linguine (they hear pasta….) and bacon…. I did not say anything. It’s too late for them to grumble once the dish is on the table. They have no choice but to try or to be hungry for another few hours!
Today, I write my recipe on the blog because the result was rather positive from both sides and they even asked for the leftovers the next day.
- 1 shallot
- 1 garlic clove
- 500g of girolles (fresh is better but frozen ones are okay as well)
- 150g of bacon thinly sliced
- 2 tbsp of chopped parsley
- white wine
- olive oil
- double cream
- salt and pepper
- 300g of linguine
Thinly dice the shallot and garlic.
If you have just picked the girolles, carefully clean them with a brush or have them out of the freezer 2-3 hours before using them.
Pour 1 tbsp of olive oil in a pan and pour the chopped garlic and shallot on top and start to fry gently. You can start with a cold pan as it will gently cook them instead of frying them. You are not looking for crispy shallot and garlic but soft and melting.
Pour the girolles on top of the shallots once they are getting translucent. Add 1 tbsp of butter and cook them for 5-10 minutes until they have released all their water and start to fry.
Add the bacon slices then and keep on frying for another 5 minutes. You can then deglaze with 2 tbsp of white wine and add the chopped parsley. Keep it on the side, covered.
About 20 minutes before serving, bring to a boil a large pan of salted water and pour the linguine in it for about 8 minutes or the time written on your pack to cook them al dente.
Drain them in a colander.
Pour them on top of the girolles preparation and gently stir on low heat.
If it is getting a little bit dry, add a dash of white wine or a good spoon of cream.
Adjust the seasoning and serve it straight away in individual plates or in a large serving dish.
Fresh Parmesan to grate on top and a generous mixed leaves salad are nice sides to propose with it.