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Recipe for :

Samphire with Girolles

This recipe for Samphire with Girolles comes from Dyfed Lloyd Evans.

Dyfed runs the Celtnet Recipes recipe site with recipes from all corners of the globe. You can find more information about marsh samphire and further recipes at the Marsh Samphire information page on the Celnet Recipes site - click here. You can find far more recipes for wild ingredients on the Celtnet Wild Food recipes page - click here.

Marsh samphire (Salicornia spp), also known as Glasswort and Sea Asparagus is a succulent salt-tolerant herbaceous plant that grows in salt marshes and on beaches. It is in season between June and August, but is best early in the season, before it flowers. The plant is famous in Norfolk, where pickled samphire has been served as a bar-top nibble for many years. Recently samphire has begun to appear on the menus of trendy restaurants. Mainly as a garnish though increasingly as an integral part of fish and seafood dishes.

The use of marsh samphire in trendy restaurants has made this a prince amongst wild foods and has introduced many people to the delights of foraging. Yet few people know how to make the best of marsh samphire itself.

It is as a fresh vegetable that marsh samphire is at is best. It is for this reason that it is called 'Sea Asparagus' and the following recipe makes a wonderful accompaniment for steak or tuna.

Ingredients for Samphire with Girolles

200g girolle / chanterelle mushrooms
250g marsh samphire
Sea-salt and freshly ground black pepper to taste
30ml extra-virgin olive oil
Juice of 1 lemon
1 clove of garlic, peeled and chopped
Pinch of flat-leaf parsley, chopped

How to make Samphire with Girolles

  • Wipe the mushrooms with a dry cloth (do not wash as the water will ruin them).
  • Trim the samphire, remove any woody stems and wash thoroughly.
  • Place the samphire in a pan of boiling water and blanch for 1 minute.
  • Drain and set aside.
  • Add the oil to a pan and when hot add the garlic and mushrooms.
  • Cook for 1 minute then add the lemon juice and samphire.
  • Cook until heated through then serve topped with the parsley.

Dyfed Lloyd Evans