dried chanterelles mushrooms


Dried Scottish Girolles from Fine Food Specialist are smaller than their U.S. cousins, and more desirable to chefs. Once re-hydrated, they swell 4/5 times their dry weight. Perfect with Turbot, or Halibut in particular –  I like to make a ‘brenoise’ (very fine dice) of smoked bacon to accompany the Girolles and fish. Reserve the water that has been used to re-hydrate the mushrooms as this can be used to intensify their flavour.

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