Harvested at their peak and carefully dried to preserve their exceptional flavour, these premium French girolles (yellow chanterelles) are a favourite among chefs and food lovers alike. Simply rehydrate for around an hour and use in risottos, pasta dishes, sauces, soups, and more. Sourced from Plantin in Provence, only the finest mushrooms are selected, delivering the rich aroma, delicate texture, and outstanding quality needed to create truly memorable dishes at home.
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Please scroll down to view some frequently asked questions about dried chanterelle (girolle) mushrooms and take a look at our chanterelle blog post.
Chanterelles, known as girolles in France, are one of the most prized wild mushrooms in European cuisine. They are famous for their delicate fruity aroma, subtle earthy flavour, and golden-yellow colour. Chanterelles are widely used in French cooking and are particularly popular in risottos, cream sauces, omelettes, and poultry dishes.
Yes. Girolle is the French name for the chanterelle mushroom (Cantharellus cibarius). Both names refer to the same highly sought-after wild mushroom used in gourmet cooking.
Dried chanterelles have a rich, concentrated flavour with delicate earthy notes and a subtle fruitiness often compared to apricots. Once rehydrated, they offer a wonderfully complex flavour that enhances a wide range of dishes.
Dried chanterelles offer several advantages:
Many chefs actually prefer dried mushrooms because the drying process intensifies their flavour.
To rehydrate dried chanterelles:
Once rehydrated, they are ready to cook just like fresh mushrooms.
Absolutely.
The soaking liquid becomes infused with mushroom flavour and can be strained and added to:
Many chefs consider this liquid almost as valuable as the mushrooms themselves.
Dried chanterelles typically expand to around 3.5 times their original weight after soaking.
As a guide:
Dried chanterelles are extremely versatile and work beautifully in:
They are especially popular in classic French cuisine.
Chanterelles pair wonderfully with:
Their delicate flavour works best with ingredients that complement rather than overpower them.
These wines complement the mushroom’s delicate earthy and fruity characteristics.
Yes. Chanterelles are one of the most celebrated mushrooms in French gastronomy. They appear in traditional dishes throughout France and are widely used by both home cooks and professional chefs.
Chefs frequently use dried chanterelles to:
Their concentrated flavour makes them an excellent ingredient in restaurant kitchens.
When stored correctly in a cool, dry place, dried chanterelle mushrooms typically have a shelf life of at least 9 months and often retain excellent quality beyond this period.
Store in:
Proper storage helps preserve flavour, aroma, and texture.
While freezing is not usually necessary, rehydrated chanterelles can be frozen for later use. However, they are generally best enjoyed fresh after soaking.
Yes. Dried chanterelle mushrooms are naturally vegetarian and are often used to add rich umami flavour to vegetarian and plant-based dishes.
Absolutely. Chanterelles are considered one of the finest mushrooms for risotto because their delicate flavour complements creamy rice dishes beautifully without overpowering them.
Yes. Chanterelles are excellent in pasta recipes, particularly when combined with butter, cream, garlic, Parmesan cheese, and fresh herbs.
French chanterelles are highly regarded for their quality, flavour, and culinary heritage. Carefully selected and dried shortly after harvest, they deliver the authentic taste of French wild mushrooms and are a favourite ingredient among chefs throughout Europe.
Dried chanterelles are ideal for:
They are one of the easiest ways to bring the flavours of French gastronomy into your own kitchen.
