LITTLE GIROLLES 100G

Received fresh in our workshops, our chanterelles are calibrated, blanched and canned with their own juice and sterilized. As chanterelles are wild products collected directly in the woods, without any human action or industrial product, it is an organic product by nature! Our preserved chanterelles for sale online are packaged in Le Perfect jars in 100g or 200g. The chanterelle is a small orange mushroom that grows at the end of summer, sometimes even until November, in the deciduous forests of central Europe. In France, it commonly grows in spring and especially at the end of summer during storms in August and September. The chanterelle grows in temperate regions, under deciduous trees (birch) as well as under conifers, rather on acidic soil, from the very beginning of summer to the end of autumn depending on the region. It disappears at the first frost but can be harvested at Christmas near the Mediterranean. She is sometimes gregarious and is loyal to her locations. It has more than 60 regional vernacular names such as chevrette, cockscomb, flying fox, jauniré, jaunotte (in Lorraine), gallinace, etc. The chanterelle is a mushroom from the South-West used in family cooking to prepare traditional dishes: quasi-veal with chanterelles, spring omelette, sautéed asparagus... Its very characteristic scent and flavor makes it one of the mushrooms most commonly cooked by great chefs. Preparation advice: Drain the chanterelles but do not rinse them. Brown in a mixture of butter and olive oil. After 5 minutes, remove your chanterelles from the heat. Pour in some crème fraîche and serve with white meat, in pasta, an omelette or with rice. If you want to cook it, like all mushrooms, chanterelle is an excellent garnish that goes very well with white meats or game but also with fish, it is a real delight. Recipe ideas: Rabbit stew with chanterelles Scallops with chanterelles