Girolles prefer slow, gentle cooking. Pour the frozen girolles into a hot pan with no butter or oil. Cook over a low heat for around fifteen minutes turning regularly until all the water has evaporated. Then melt a knob of butter and sauté the girolles for a few minutes over a low heat, seasoning with shallots, garlic, parsley, salt and pepper to your own taste.
One of the most popular mushrooms in France.?Ideal served with game meat, poultry or fish.
A glass of Chablis is a perfect match for sautéed girolles.