Hi there and welcome back to the blog.
Just as we say good bye to the Scottish asparagus season we welcome the Scottish girolles, also known as the summer chanterelles and Scottish gold. Every chef eagerly awaits the start of the girolle season and I am lucky enough to have excellent suppliers who have been able to deliver them to us straight away. Ross has prepared Brewster Farm chicken with delicious girolles and baby leeks to serve in the Road Hole Restaurant in the next few weeks.
Girolles begin to appear in mossy, forested areas in late spring, but they grow in abundance over the summer months. They come up a few days after heavy rainfall, which makes them particularly suited to a typical Scottish summer. I try to remember that fact every time I have a grumble about the patchy Scottish weather!
The girolle is a species of the chanterelle mushroom with a yellowish funnel-shaped cap 2 to 8 cm wide. It is characterised by the deep ridges (instead of gills) which run underneath its orangey funnel-shaped cap. Its flesh is yellowish-white, soft and has a fruity taste. They are a fantastic edition to a summer chicken or fish dish.
To prepare a chanterelle, I would advise scraping them with a knife blade and brush the ridges with a pastry brush. Do not wash the girolle as all mushrooms absorb water. You can then wipe the top clean using a small cloth. Cut off any spoiled sections as well as the earthy bottom of the stem.
As you know I love a good old foodie chat so please do post your favourite girolle dishes and comments.
Posted: July 6th, 2011 under Ingredients.