Sautéed the Scottish girolles off by themselves in butter.
In the main pan, roasted off some oyster mushroom trim that I had to use up, and started to build a sauce with pasta water
Finished the dish in a parsley and wild garlic butter sauce, and garnished with the girolles.
by agmanning
2 Comments
Looks quite exquisite! Nice work! Good pic too!
Chanterelles 😍