Also known as golden chanterelles, girolles are my favourite mushrooms, along with porcini. Whereas porcini are deep and earthy, girolles are light, delicate and clean. Here they are cooked simply with mild olive oil, a little lemon juice, garlic and chopped parsley for a refined and elegant side dish. It is perfect with rabbit, but also good just eaten on toast. This dish really needs to be cooked at the last minute for the flavour and texture of the girolles to be just right.