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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.
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