girolle
English
editEtymology
editNoun
editgirolle (plural girolles)
- chanterelle (mushroom)
- 2015 November 14, Yotam Ottolenghi, “Shroom for manoeuvre: Yotam Ottolenghi’s mushroom recipes”, in The Guardian[1]:
- The dominance of the squeaky-clean white button has given way to a far wider range: brown chestnuts and flat-capped portobellos, and pearly-white oysters, which really do look a bit like the oyster shells they’re named after, carotene-orange girolles, flavour-bomb dried shiitake and porcini, or delicate enoki, with their long, skinny legs and tiny caps, which are often sold in packages with buna and shiro shimejis and labelled “exotic”.
French
editAlternative forms
editEtymology
editFrom Latin gȳrus (“circle”) + -ole, or possibly an adaptation of Old Occitan giroilla, from a diminutive of gir, from the same Latin root.
Pronunciation
editAudio: (file)
Noun
editgirolle f (plural girolles)
- chanterelle (mushroom)
Further reading
edit- “girolle”, in Trésor de la langue française informatisé [Digitized Treasury of the French Language], 2012.
Categories:
- English terms borrowed from French
- English terms derived from French
- English lemmas
- English nouns
- English countable nouns
- English terms with quotations
- en:Mushrooms
- French terms derived from Latin
- French terms suffixed with -ole
- French terms derived from Old Occitan
- French terms with audio links
- French lemmas
- French nouns
- French countable nouns
- French feminine nouns
- fr:Foods
- fr:Fungi