About Wild Girolle Mushrooms
Girolle, also known as chanterelle or golden chanterelles are shaped like trumpets with frilly caps. They range from gold to yellow-orange in colour; some taste like apricots, while others are more earthy.
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, sautéed or stirred, the vegetable continues to hold its shape quite decently. When it comes to cooking elaborate dishes, chefs prefer chanterelles over most other varieties of wild mushrooms. The mushrooms are cooked in various ways and used in many recipes from soufflés and sauces to soups, salads and pickles. These are often sautéed in butter for added flavour and even consumed raw. When cooked right, the fungus develops a complex, rich flavour that adds taste to almost every preparation. These mushrooms are also ideal for drying and retain their aroma, taste and consistency well enough.
Mushrooms are a good source of protein, and though they don't have any vitamin C or beta carotene (because they don't have chlorophyll), they are relatively high in B vitamins, copper and a variety of other minerals. They are also extremely low in calories (20 calories per cup of raw mushrooms).
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