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 t...
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.
There’s something undeniably magical about wild mushrooms. With their earthy flavours and umami-rich flavours, they’re perfect for turning an ordinary meal into something that will impress your guests.
https://www.finefoodspecialist.co.uk/scottish-girolles-dried-100g?___store=default1092Girolle Mushrooms, Driedhttps://www.finefoodspecialist.co.uk/media/catalog/product/d/r/dried_girolles_2.jpg8.258.25GBPInStock/Mushrooms/Mushrooms/Dried Mushrooms/Mushrooms/Girolles Mushrooms2996438<p><span style="font-size: medium;">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.</span></p> <p><span style="font-size: medium;">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.</span></p>00https://www.finefoodspecialist.co.uk/media/catalog/product/d/r/dried_girolles_1.jpg2870Girolle Mushrooms, Dried, 50g8.258.25https://www.finefoodspecialist.co.uk/media/catalog/product/no_selectionInStock50g2871Girolle Mushrooms, Dried, 100g14.514.5https://www.finefoodspecialist.co.uk/media/catalog/product/no_selectionInStock100g
Wagyu Denver Yakiniku Cuts, BMS 9+: Unmatched Marbling and Unforgettable Flavour!
Wagyu Denver Yakiniku cuts with a Beef Marbling Score (BMS) of 9+ are some of the most indulgent and flavourful meats you can experience. Sourced from the Denver cut, known for its tenderness, this Wagyu beef offers u...
The Unique Flavour and Texture of Tropea Onions!
Tropea onions, native to the coastal region of Calabria in southern Italy, are renowned for their distinct sweetness and mildness. Their flavour is less intense than most other onions, making them perfect for both raw and cooked dishes. When bitten r...
Jack's Creek Black Angus Fillet: Flavour and Texture!
Jack's Creek Black Angus Fillet is renowned for its exceptional quality and consistency, offering a perfect balance of tenderness and flavour. This Australian beef fillet is incredibly soft due to its fine marbling, with a subtle, yet rich beefy...
Introducing Wagyu Filet Mignon, BMS 6-7!
Wagyu Filet Mignon is prized for its tenderness and the BMS 6-7 indicates a high level of marbling, which enhances both the flavour and texture. Our Wagyu beef filet has a buttery, melt-in-your-mouth texture with a rich, luxurious flavour that balances the l...
