Like their cousins, the golden Chanterelles, yellowfeet have a pleasant and slightly fruity smell. The Yellowfeet are definitely more mushroomy in flavor from my experience though. They’re very delicate, and they will get crushed in a mushroom basket if you’re not careful. They have a hollow stem and are quite small, sometimes no bigger than a stick of chapstick. When cleaning many specimens, it may be necessary to slice the stems in half to check for twigs, small inhabitants etc.
Look in the late summer on decaying and putrid hardwood, and in swampy forested areas. You may not find a ton, but you will be rewarded for your effort with wonderful flavor. I bring a small hard sided plastic container with holes punched in it for air flow to put them in so they don’t get squished by other mushrooms.
Since their hollow, these are a wonderful mushroom to dry, just use a low heat dehydrator setting or place them on a wire cookie rack in an airy place until they are cracker dry. After they are dry, put them into a sealed glass container, like a mason jar. They rehydrate almost as good as morels. Yellowfeet can be pickled too, but it takes a whole lot to fill even a half pint mason jar.
Culinary wise, these little guys pack a delightful mushroom flavor, and a delicate texture. The first time you try some, you might try just having them plain to have them by themselves. Heat a pan with some butter or oil, when it starts to sizzle, add the Yellowfoot Chanterelles and then turn off the heat until they are just heated through and wilted. The first couple times I would suggest only eating them with salt, this way you can gauge their flavor for yourself. They would also make a wonderful sauce simply cooked in cream, as do most mushrooms.
Yellowfoot Chanterelle Recipes
Here’s some recipes where I’d use these
- Yellowfoot Croutons
- Classic Chanterelle Omelet
- Carbonara of Chanterelles
- Wild Mushroom Conserve
- Sole With Yellowfoot Chanterelles
- Dried Yellowfoot Broth With Dumplings
- Yellowfoot Infused Vodka
- Mixed Wild Mushrooms With Garlic And Parsley
- Parisienne Dumplings With Chanterelle Broth
- Bavette Steak With Mushroom Pan Sauce
- Perch With Peas, Tongue and Yellowfoot Chanterelle Sauce