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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
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