Girolle and eggs en cocotte
Originally published at Yellow Chimney. Please leave any comments there.
The end of summer is a pleasant time for all types of foodies. All kinds of tasty things reach their perfect ripeness. Fruits and veggies, of course, some berries, honey, nuts and - kings of foraging - mushrooms.
Girolles are my personal favourite among mushrooms. They are dense, clean, a little sweet and look very vivid and colourful on the plate. When I happen to get a bag of girolles, my first desire is to make Russian style fried potatoes with mushrooms. But after that I allow my fantasy to rush. So how do you feel about girolle for breakfast?
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