Girolle mushrooms are apricot yellow, woodland variety with delicious nutty, peppery notes. The wavy caps have a ridged underside, with an enjoyably chewy, slightly fibrous stem. Also known as chanterelles, girolles grow in clusters at the foot of woodland trees and are hand-harvested over the summer months.
Rehydrate the girolles in warm water, and sautee them in butter to experience the flavours in their purest form. Use in risottos, sauces or even a chicken and mushroom pie. Perfect paired with similarly rich flavours such as pheasant, chestnuts and bone marrow.
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