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Girolle, also known as chanterelle or golden chanterelles are shaped like trumpets with frilly caps. They range from gold to yellow-orange in color; some taste like apricots, while others are more earthy. Place your dried Girolle mushrooms into hot water and leave to soak for at least 30 minutes to hydrate them and to create a highly flavourful Mushroom stock. Strain the liquid in a colander lined with kitchen paper. This will remove any grit and serve a fantastic stock for soups and sauces. Place the hydrated Mushrooms into a bowl of cold water and agitate them to remove any further grit. Repeat this process a few times until you are happy they are clean. Dry on a paper towel and use it fresh.
A distinct feature of Girolle is that, unlike other wild mushrooms, it does not crumble or disintegrate easily and takes longer to cook. Even when tossed, sauteed, or stirred, the vegetable continues to hold its shape quite decently. When it comes to cooking elaborate dishes, chefs prefer Girolles over most other varieties of wild mushrooms. The mushrooms are cooked in various ways and used in many recipes from sauces to soups, salads, and pickles. These are often sauteed in butter for added flavor. When cooked right, the fungus develops a complex, rich flavor that adds taste to almost every preparation.
Dried Chanterelle mushrooms will keep 6 to 12 months when stored at room temperature in a cool, dry, and dark place.
