Fresh wild girolles sourced for us by Scottish foragers where the mild, wet climate is ideal for these mushrooms. Sustainably-picked from the forest floor, where the rich undergrowth are the perfect growing conditions for these buttery, dense fungi. Girolles will get better as the summer goes on; they like prolonged heat in the ground with intense bursts of rain. - Sourced during their natural season of July to September. Take it further - Sautéed with parsley and butter, served on sourdough. - Stirred into a white risotto, topped with gremolata