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WILD FOODS
Fresh Oregon White Truffles - 3 oz
Fresh Yellowfoot Mushrooms - per lb
Fresh Hedgehog Mushrooms - per lb
Fresh Black Trumpet Mushrooms - per lb
Mugolio Italian Wild Pine Bud Syrup - 100 ml
Dried Morel Mushrooms
Distillerie du Perigord Elixir of Morels - 6.8 oz
Distillerie du Perigord Elixir of Porcini - 6.8 oz
Distillerie du Perigord Elixir of Truffles - 6.8 oz
Fresh Chanterelle Mushrooms - per lb
Fresh Lobster Mushrooms - per lb
Fresh Burgundy Truffles - 3 oz
Fresh White "Alba" Truffles - per oz
Fresh Oregon Black Truffles - 3 oz
Fresh Sea Beans - per lb
Frozen Saskatoons - per lb
Frozen Wild Leek Bulbs - 1 lb
Frozen Fiddleheads - 8.8 oz
BLiS Michigan Maple Syrup Duo - Two 375 ml bottles
Dried North American Porcini Mushrooms
Dried Chanterelle Mushrooms
Fresh Midwest Blonde Morel Mushrooms - per lb
Fresh Western "White" Morel Mushrooms - per lb
Fresh Wild Leeks (Ramps) - 1 lb
Fresh Eastern Fiddleheads - per lb
Fresh Western Fiddleheads - per lb
Fresh Orchard Morel Mushrooms - per lb
Fresh Dark Morel Mushrooms - per lb
Fresh Wild Leek Bulbs - 1 lb
Fresh Chicken of the Woods Mushrooms - per lb
Dried Porcini Mushrooms - 1 oz
Frozen Huckleberries - 5 lb
Salmon Caviar - 7 oz
PÖDÖR Pine Nut Oil -100 ml (3.4 oz)
Salmon Caviar - 16 oz
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Fresh Yellowfoot Mushrooms - per lb
Item #: MFY101
Our Price: $13.00
 
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Description 

 

The yellowfoot mushroom is a delicate and petite, vase-shaped wild mushroom with flavors and aromas that are equally delicate and faintly fruity. The yellowfoot mushroom gets its name from the vivid saffron yellow color of its stem or "foot."  The cap of the yellowfoot is connected to the stem via wave-like, gilled ridges that run partially into the stem. 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.  

 

Fresh yellowfoot mushrooms are exceptionally good eating and are complemented by small amounts of fresh 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, removing debris from the funnel-like cap. If especially dirty, rinse quickly under cold running water just before using, then drain well.  To store, refrigerate unwashed mushrooms in a paper bag or lay between damp paper towels. Never store yellowfoot mushrooms -  or any other fresh mushroom - in a closed plastic bag.

 

 

 

 

Find more delicious recipes on the Earthy Delights Blog!

Recipes

Mushroom Casserole
This recipe makes an unusual side dish, or an excellent vegetarian main course. It's rich and creamy, with simple seasonings that don't interfere with the wonderful taste of the mushrooms.
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Chestnut Bisque with Fresh Wild Mushrooms
A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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