The chanterelle or girolle as it is sometimes known, might be a small mushroom but it is certainly not shy on flavour. The perfect finishing ingredient for wild mushroom risotto.
Simply pour boiling water the mushrooms and leave for an hour or two to soften. Drain and use - but don't through away that water it will now be a delicious mushroom stock.
Dried Chantarelle Mushrooms
In 2003 French chef Blaise Vasseur, having witnessed the influence of wild plants on his native cuisine through chefs such as