The yellowfoot chanterelle mushroom has a delicate brown cap which sits on a hollow gold or yellow stem. Despite having a high water content, this winter mushroom holds its shape well and is suitable in stir-fry dishes, with roasts, pork, broccoli and in ragouts. Yellowfoot chanterelles cook faster than more dense mushrooms like hedgehogs, so prepare them accordingly, using short cooking times. They also pair well with fish, and have a fresh earthy aroma.
The season usually runs from December to late February and into March.
You can also buy dried mushrooms through our online shop. We offer 14 varieties of mushrooms, four blends, and porcini and portabella powders. Shipping is free on $50 orders. Visit our online shop here.