Scottish Girolles



  • 300g Scottish girolles or similar local wild mushrooms, well cleaned
  • 150g broad beans, podded
  • 1 small shallot, very finely minced
  • 1 clove of garlic, minced
  • 20g finely sliced chives
  • 25g butter
  • 4 slices of sourdough bread
  • Salt
  • Fresh black pepper

Scottish Girolles with Broad Beans on Toast

There's little that can beat beans on toast - but the addition of girolles is one of them. In season between June to October, this is the best time to try them out.

This is simply mushrooms on toast but with girolles, also known as chanterelles, which can be found all over Europe and the US. The Scottish ones have the best aroma, smelling of apricots and retaining a lovely golden colour when cooked; these mushrooms have a short summer season.

These can be changed for any other wild mushroom - and should if they are in season - but the light flavour of the girolles works really well with subtle earthy notes of the broad beans.

Have a go and make sure to share your most delicious photos with us on Twitter @theponyandtrap.


  1. Heat up a medium-sized frying pan. Add the butter and, when it starts to foam, add the mushrooms.
  2. Cook until they start to soften, then season with salt and pepper, add the shallots and garlic and cook for a further minute or two - just until the shallots are translucent and the butter has a lovely nutty smell.
  3. Toast the bread and divide between four plates.
  4. Add the broad beans and the chives to the mushrooms and mix well.
  5. Divide the mix into generous piles on the toast and spoon over any extra butter.
  6. Serve and enjoy!