CANTHARELLUS CIBARIUS

Chanterelle, Golden Chanterelle

Season: May - December

Peak: June - September

Girolles, commonly referred to as Chanterelles, or Golden Chanterelles exude a vibrant golden-yellow that stands out in any forest. Their funnel-shaped caps inflect from convex to concave as they age, beginning as small golden buttons, before opening into frilly horn shaped masterpieces in maturity. The underside of the cap is adorned with false gills, which intricately flow from the edges of the cap down to the top of the smooth stem.

Beyond their radiant appearance, girolles possess a uniquely uplifting flavour profile. Unlike many mushrooms, girolles sacrifice that big earthy umami flavour punch, for a mild, fruity sweetness, often likened to apricots. This fruity aroma offers versatility when pairing girolles with other ingredients, even seafood.

Girolles can be found in various regions around the world, typically favouring deciduous and coniferous forests. We source our Girolles from all over Europe but our favourite destination is Scotland. The climate and habitat there provide perfect conditions for Cantharellus Cibarious. They arrive during the summer months and continue flushing until autumn.

Due to their wide distribution and long seasons, girolles are one of the only wild mushrooms, if not the only wild mushroom that is available for a large period of the year. The season begins in the Balkans in May and can extend all the way to February with the Canadian crop. Availability aside, we celebrate it’s temperate season, which is traditionally June - October. Which, in mushroom season terms, is plenty.

Girolles are low in calories and fat, making them a great addition to a balanced diet. They contain essential vitamins and minerals, including vitamin D, potassium, and copper, contributing to overall well-being.