Yellowfoot Mushrooms aka (Winter Chanterelles) are wild foraged in the high Pacific Northwest forest. We gently dry brush / clean them and naturally air dry them. They have a pleasant and slightly fruity smell and mild earthy mushroomy flavor. They’re very delicate, have a hollow stem and are quite small. Yellow Foot chanterelles are popularly sautéed in butter and spices and served as a stand-alone side dish, stuffed into pasta, layered in a roast beef sandwich, or are served with lightly flavored vegetable dishes, meats, and soups. They can also be cooked in stews, used in stocks, chopped into stuffing. Yellowfoot mushrooms pair well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onion, shallots, herbs and spices such as sage, rosemary, tarragon, marjoram, dill, thyme, parsley, and saffron, barley, polenta, wild rice, brandy, white wine, beef stock, cream, and potatoes. Easily rehydrated by soaking in water 1 hour or overnight.

Ships dry.

Store in a cool dry place.

Easily rehydrated by soaking in water 1 hour or overnight. Yellow Foot chanterelles are popularly sautéed in butter and spices and served as a stand-alone side dish, stuffed into pasta, layered in a roast beef sandwich, or are served with lightly flavored vegetable dishes, meats, and soups. They can also be cooked in stews, used in stocks, chopped into stuffing. Yellowfoot mushrooms pair well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onion, shallots, herbs and spices such as sage, rosemary, tarragon, marjoram, dill, thyme, parsley, and saffron, barley, polenta, wild rice, brandy, white wine, beef stock, cream, and potatoes.