This small orange mushroom grows at the end of summer in the deciduous forests of central Europe. Its very characteristic fragrance makes it one of the mushrooms most commonly cooked by great chefs. In France, it commonly grows in spring and especially at the end of summer during storms in August and September. Received fresh in our workshops, it is graded then blanched and canned with its own juice.
Drain your girolles but do not rinse them. Reheat in a mixture of butter and olive oil. At the end of 5 minutes, preserve fire, pour fresh cream and serve with white meat, in pasta, or with rice.
L'armoire à Conserves was born out of a passion for cooking, a traditional cannery that transforms regional products while preserving their tastes and the authenticity of recipes from the southwest of France.
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Small fresh girolles (cantharellus cibarius), water, salt. Extra quality, 100% fresh product manufacturing
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