The yellowfoot mushroom is a delicate and petite, vase-shaped wild mushroom with flavors and aromas that are equally delicate and faintly fruity. The cap of the yellowfoot is connected to the stem via wave-like, gilled ridges that run partially into the stem. Its colors are burnt orange to saffron yellow throughout the entire mushroom, though its coloring fades as it matures. It is thin-skinned with a soft and moist flesh, unlike its thick, meaty cousin, the chanterelle. Most yellowfoot mushrooms are harvested between one and three inches in length, although they can occasionally grow larger.
Yellowfoot mushrooms are exceptionally good eating and are complemented by Mediterranean herbs and spices including sage, rosemary, tarragon and thyme. Sauté with bacon, eggs, chicken, steak and potatoes; season with salt, pepper and other spices as desired.
To clean, brush with a mushroom brush or paper towel; remove debris from the funnel. To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Never store yellowfoot mushrooms in a closed plastic bag.
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