Chanterelles

Import. Sometimes used synonymously with girolles, although I have seen the two words on various market stalls all over France labelling slightly different varieties. The chanterelle is a beautiful orangey-yellow capped, upturned trumpet with pale gills, which smells faintly of apricots. The girolle is similar in all respects except smaller and with a dull grey-brown cap. Authorities I’ve spoken to all disagree. These are justley one (or two) of the most popular funghi in French cookery. Sautéed in butter with a little chopped shallot for the best results. Also available dried, tinned and in jars – all decent.