Girolle Mushrooms, Dried

Dried Scottish Girolles from Fine Food Specialist are smaller than their U.S. cousins, and more desirable to chefs. Once re-hydrated, they swell 4/5 times their dry weight. Perfect with Turbot, or Halibut in particular -  I like to make a 'brenoise' (very fine dice) of smoked bacon to accompany the Girolles and fish. Reserve the water that has been used to re-hydrate the mushrooms as this can be used to intensify their flavour.

Dried Scottish Girolles from Fine Food Specialist are smaller than their U.S. cousins, and more desirable to chefs. Once re-hydrated, they swell 4/5 times their dry weight. Perfect with Turbot, or Halibut in particular -  I like to make a 'brenoise' (very fine dice) of smoked bacon to accompany the Girolles and fish. Reserve the water that has been used to re-hydrate the mushrooms as this can be used to intensify their flavour.