Mpc: M110 | GTIN:

Yellow Foot Chanterelles

Dried Yellow Foot Chanterelles capture and preserve the delicate flavor and tender texture of this popular wild mushroom.
  • Small, funnel-shaped mushrooms
  • Pale gold to brown in color
  • Delicate peppery flavor with a sweet aroma reminiscent of apricots
  • Also called "Yellow Chanterelle," "Winter Chanterelle," and sometimes "Trumpet Chanterelle”
  • D'allesandro
    Price: $108.65
    $6.79 / Ounce

    This product will be returning soon!

    Suggested uses

  • Dried Chanterelles are a great reconstituted then sautéed in butter.
  • Well-complemented by Mediterranean flavors including rosemary, tarragon and thyme
  • Serve with roast meats and poultry, or blend into sauces, vegetarian recipes and stir-fries.
  • Pairs well with butter- or cream-based sauces or dishes.
  • Basic prep

    Rinse mushrooms under cold running water to remove any debris. To reconstitute, place desired amount in a bowl, cover with boiling water, and let soak for 15 to 20 minutes. Drain before using. May also be added directly to recipes that cook for at least 20 minutes.

    Storage & handling

    Store in a cool, dry place for up to 12 months under optimal conditions.

    Ingredients

    Chanterelle mushrooms.

    Our Dried Yellow Foot Chanterelle Mushrooms are gathered in the wild specifically for us, and then gently dried to preserve their delicate flavor. Like other varieties of chanterelles these have a broad, shallow cap and a thick central stem. But unlike their cousins, Yellow Foot Chanterelles have a pronounced yellow color. When fresh, the mushroom's cap is a dusky brown but the stem is a golden yellow, giving the variety its name. Once dried, however, the mushroom is consistently yellow from cap through stem, although it often is less vibrantly yellow.
    They have a delicious flavor backed with mild peppery notes and a notably sweet aroma, often described as fruity and reminiscent of apricots. When dried, Chanterelle's aroma sometimes takes on smoky notes.
    The fruiting bodies of Chanterelles (the part we actually eat) can grow up to several inches across European and Asian varieties generally only reach a few inches across at most.
    Yellow Foot Chanterelle Mushrooms (Cantharellus lustescen, sometimes categorized as Craterellus tubaeformis) are mycorhizal fungi, a combination of the Greek words "myco" (meaning "fungus") and "rhizal" (meaning "roots") because they grow in symbiotic relationships in which they exchange nutrients with the root systems of both hardwood and coniferous trees as well as with the root systems of bushes and shrubs.
    Chanterelles are among the most highly sought after forest mushrooms growing wild in the U.S. Careful harvesting of wild Chanterelles removes only the fruiting bodies above ground, leaving the below ground mycelium structures unharmed and in place to grow more fruiting bodies in the future. Yellow Foot Chanterelles are often found growing near Black Trumpet Chanterelles. Since the Yellow Foot sprout up to several weeks earlier than the Black Trumpets they can sometimes be used to find the later-growing variety.

    Classic recipe

    Roasted Chicken with Yellow Foot Chanterelles, Apples, Fennel and Herbs

    This delectable, savory-yet-sweet roasted chicken incorporates the rich umami flavor of Yellow Foot Chanterelle Mushrooms, a touch of sweetness from apples, and a fragrant blend of aromatic herbs.