Girolle is a woodland mushroom common in Europe and other parts of the world, also known as chanterelle. While historical accounts of girolle consumption can be traced as far back as the 16th century, it was during the 18th century, thanks to the expanding influence of French cuisine, that these mushrooms truly gained widespread acclaim as a culinary treasure.
Its flesh varies from a soft pale yellow to a brilliant golden hue. It is a mushroom that stands out for its mild flavour, stone fruit notes and subtle floral or slightly spicy notes.
Place the mushrooms in your freezer. To recapture all the flavours of Girolles, simply immerse the frozen mushrooms in salted boiling water. When it returns to a boil, cook for 5 minutes. Then, rinse them in cold water using a colander and drain them by placing them on a cloth. Save the cooking water to make your sauce.
Girolle shines on its own when sautéed (with a touch of parsley) or used in an omelette. Natural pairings come to life when combined with mild-tasting ingredients such as zucchinis, white-fleshed poultry, and white fish.
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