Join Us
Home Recipes Pierre Gagnaire’s Girolle Mushrooms with Apricots and Fresh Almonds

Girolle mushrooms with apricots and fresh almonds

Best enjoyed with Belle Epoque Rosé
Belle Epoque Rosé
Starter
30 min
Vegetarian

The subtle sweetness of apricots, the earthy character of girolles and the freshness of green almonds find a natural companion in Belle Époque Rosé. Its floral aromas and delicate red fruit notes illuminate every ingredient without ever overpowering their character.

ingredients (serves 2)

160g girolles
3 ripe apricots
16 fresh green almonds
6 spring onions
1/2 tsp fir honey
A splash of aged balsamic vinegar
Olive oil
Butter
Sea salt

For the red pepper crisp (optional):
300g red pepper purée
40g glucose
90g isomalt
70g caster sugar
discover belle epoque rose
Girolles-step
1
Cook the spring onions
  • In a frying pan, cook the spring onion with a small splash of water, covered, for about 5 minutes.
  • Drain well, then grill lightly with a drizzle of olive oil.
2
Sauté the girolles
  • Brown the girolle mushrooms in foaming butter over medium heat for around 5 minutes.
3
Add the fruits and almonds
  • Add the diced apricots and a tablespoon of balsamic vinegar.
  • Cook for a further 5 minutes before folding through the fresh almonds.
  • Remove from the heat immediately and season lightly.
4
Assemble the dish
  • Spoon the mushroom mixture into shallow bowls and arrange the grilled spring onion over the top.
5
Prepare the red pepper crisp
  • Combine the red pepper purée, glucose, isomalt and caster sugar.
  • Cook at 85°C for around 8 minutes before spreading the mixture thinly onto a silicone baking mat.
  • Bake at 120°C for approximately 20 minutes (or 100°C for 40 minutes) until crisp.
6
Finish and serve
  • Break the red pepper crisp into shards and place alongside the mushrooms before serving.

Pierre Gagnaire, Perrier-Jouët Global Ambassador

Guided by intuition and an enduring respect for nature, Pierre Gagnaire is one of the world’s most influential chefs. Awarded three Michelin stars, he is renowned for a cuisine that combines technical mastery with emotion, allowing exceptional ingredients to reveal their fullest expression.

As Global Chef Ambassador for Maison Perrier-Jouët, Pierre Gagnaire creates pairings that reveal the elegance, freshness and floral character of the House’s champagnes. Inspired by the seasons and the natural world, his creations celebrate the dialogue between gastronomy, craftsmanship and champagne.
Meet Pierre Gagnaire
More inspiration with Belle Epoque Rosé
Grilled blue lobster with chanterelles & fig condiment
Grilled blue lobster with chanterelles & fig condiment
Belle Epoque Rosé
Main Course
Blue lobster, chanterelle mushrooms and fig condiment come together in an elegant main course, beautifully complemented by the floral finesse and vibrant fruit of Belle Époque Rosé.
SEE MORE
Also by Pierre Gagnaire
Gaya oysters with lime and sardine rillettes
Gaya oysters with lime and sardine rillettes
Blanc de Blancs
Starter
Fresh oysters, citrus, herbs and creamy sardine rillettes come together in a vibrant appetiser, beautifully paired with the lively freshness and floral elegance of Perrier-Jouët Blanc de Blancs.
SEE MORE
All the recipes

JOIN THE MOVEMENT

Sign up to stay in touch & receive our lastest news

*These communications will be provided by electronic communications, phone, and by displaying advertisements, for you and people with a similar profile to you, on Pernod Ricard websites and/or those of its partners. At any time, you can exercise your right of access, rectification, erasure, restriction, portability, objection or withdraw your consent by contacting us at groupdpo@pernod-ricard.com. For more information, please refer to our online privacy policy.