"Girolles"

The fresh Girolles grows in temperate regions, under deciduous trees (birch) as under conifers, rather on acidic ground, from the very beginning of summer to the end of autumn depending on the region. The fresh Girolles generally disappears at the first frosts.

This wild mushroom is formed of a hat of 4 to 10 cm in diameter, pale yellow to egg yolk more or less orange, consisting of branched and inter-veined lamelliform folds, very decurrent on a foot of 4 to 7 cm high, of the same color. Its peppery and fruity taste, its thick flesh, a little fibrous in the foot, creamy white, remaining crunchy and tasty after cooking make it a mushroom of choice in the culinary art and contribute essentially to its reputation.

The wild mealy Girolles has a relatively high level of vitamin C, very high in potassium, and is one of the richest sources of vitamin D known. The Girolles can be eaten fresh, dried, canned or frozen. The chanterelle is sometimes gregarious and is faithful to its locations, it is one of the best known and most sought after wild mushrooms.