Dried Wild Girolle Mushrooms
Girolle are a type of Chanterelle mushroom. The Chanterelles are considered to be a great source of polysaccharides like chitin and chitosan. Certain Chanterelles are well known for possessing anti-oxidant, anti-inflammatory, anti-viral and anti-genotoxic effects, see the studies listed below (1,2).
Foraged sustainably from Scotland through James Wood at Totally Wild UK
A wonderfully flavoured mushroom described as peppery. It’s flavour is sufficient to take the centre stage of a dish. There are many incredible recipes on-line using Girolle mushrooms, they are a favourite amongst chefs and wild foodies alike.
Soak the mushrooms in some boiling water to soften before cooking.
Use in place of regular mushrooms in any dish. Ideal when combined with creamy sauces.
Makes a wonderful mushroom soup
Basic mushroom soup recipe:
Ingredients: Tablespoon of olive oil or knob of butter, 4 cloves of finely chopped garlic, portion dried Girolle mushrooms, 50ml double cream (dairy or coconut), 2 stalks of finely chopped celery, 2 bay leaves (if available), stock cube or 400ml liquid stock, sea salt, ground black pepper, parsley/micro-cress (for garnish).
Soak mushrooms in boiling water until soft.
Heat a tablespoon of olive oil or a knob of butter in a saucepan
Add chopped celery, garlic and mushrooms to oil. Stir over a medium heat until celery begins to soften, dissolve a stock cube in 400ml water and stir this stock into the pan. Add bay leaves (if available). Simmer gently for 15-20mins. Season with sea salt to taste. Blend in a food processor and just before serving, stir in 50ml double cream - stir just enough to create a swirled effect. Top with micro-cress or parsley and some freshly ground black pepper. Best accompanied by warm crusty bread and butter.