Melt a knob of butter in a saucepan and sauté the mushrooms with chopped garlic and shallot; add some cooked rice, moisten with 100 ml brown stock and 100 ml chicken broth. Return to the heat until the liquid has completely evaporated.

Sauté chanterelles seasoned with salt. At the end of cooking, add some chopped shallot and butter; layer between slices of roast pork seasoned with thyme.

Sauté girolles in butter, add a sprinkle of parsley. Serve as a first course with endives leaves dressed with a warm vinaigrette of walnut oil and aged wine vinegar.

Stew them in reduced beef stock. If you wish, add some diced foie gras.

Serve them with veal chops to bring touch of anise flavor.

Unlike other mushrooms, girolles prefer slow cooking and are well-suited to simmering in a stew. Cooked quickly over a high heat, they become rubbery.

 The head and stem should be firm and unblemished.

They should be dry and velvety to the touch, not sticky.

The most refined is the Cantharellus cibarius, or girolle, which has a firm, yellowish-white, fruity flesh with a slightly peppery taste that goes away when cooked.

Girolles are delicate, but will keep 48 hours in a cool place. Don't store them in the refrigerator because they will loose their aroma..

For a longer storing - Put girolles into a boiling brine, remove from the heat, let sit 10 minutes, and seal in jars.

Mushrooms must not be washed. Scrape them with a knife blade or brush them off. The caps can also be wiped clean using a damp cloth. Cut off any spoiled sections as well as the earthy bottom of the stem.

Never soak mushrooms in water - they are like sponges and will soak up the liquid.