The Girolle, sometimes called Chanterelle, is without doubt the most popular mushroom, along with the cep of course.
Mushroom lovers appreciate the woody flavour of Girolles.
It is so prized and recognised by all gourmets that in the Dordogne it is a tradition to find it on our markets.
The flesh of this chanterelle has a fine, subtle taste and a slight scent of mirabelle plums. It is all the more interesting because it is never worm-eaten and is rarely attacked by slugs.
The presence of trees is essential for the development of chanterelles, which can be found in undergrowth but also sometimes on the edge of the forest.
The Girolle is found from May to October and grows after stormy summer rains and rather high temperatures.
It takes an average of 10 days after the summer rain to pick them, as chanterelles are slow-growing mushrooms.
It is also one of the richest known sources of vitamin D.
The Girolla can be used in many dishes and has great taste, but its firm flesh requires a little more cooking than most other mushrooms.
There are several classic recipes that make it very easy to cook these mushrooms, in particular, sautéed in a pan with a little butter and olive oil, flavoured with fresh herbs, and topped with fresh cream.
Girolles 70%, water, salt.
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en connaissant les cèpes on essaye les girolles...
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