As regular diners in smart restaurants have noticed, the ultra seasonal wild Girolles are now found on the menus all year round, and Jean Claude Monteil is the reason why discerning chefs can serve them in winter and spring.

Pan fried and then flash frozen, these Girolles are sure to make a mushroom lovers meal reach new heights. The convenience combined with gourmet quality mean these wild Girolles have earned a place in your freezer.

These Girolles are graded as the highest quality with a cap size of less than 3cm.