Girolles

Less known than the cepe, the girolle is a fungus of undergrowth with firm texture that will fit perfectly with all your mushroom preparations. It blends perfectly with game or poultry and is delicious simply cooked with some oil, garlic and parsley. And for the aperitif, prefer the vinegar girolls, a real delight!

Our advice for cooking girolles (Cantharellus cibarius) dehydrated rehydrate them in boiling water for 20 to 30 minutes, then rinse and cook them like a fresh mushroom. Use them mixed in sauces, velvety or soups. For one omelette, a pan or accompaniment, prefer jars and cans that keep their texture soft.

Read moreShow less
Filter By

Menu

Please sign in first.

Sign in

Create a free account to save loved items.

Sign in

Create a free account to use wishlists.

Sign in