Look at these British Isles most cherished wild edibles: The Scottish Girolles.

Latin name: Cantharellus Cibarius
Culinary uses: Sautéed/Pickled

Around this time last year, Jayne and I went to the Scottish Highlands to visit a friend of mine who runs a venue at The Falls of Shin Visitor Centre. Born and bred in the Highlands, Andy, my friend, took us for a walk in the rich and vast wilderness, it was some of the world’s most stunning scenery, combined with top cuisine, and I highly recmmend a visit.

After a short walk, we saw the first yellow buttons appearing amongst the beech. Part of the Scottish terroir, these golden treasures with their heady, apricot-like aroma and fruity, peppery taste are a pure delicacy. We foraged them by hand and treated them with a little love.  Their exquisite meaty texture is heaven on a plate!

That’s me getting ready with the fire!

Simplicity at its best! A grill fire, a pan, a knob of butter, 1 onion, salt-pepper and you have in a few minutes one of the best delicacies you can get by being outdoors foraging: Sautéed Scottish Girolles.

Sautéed Scottish Girolles.

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