Description
The Yellowfoot Chanterelle mushroom (Craterellus tubaeformis) is smaller and a bit more delicate than the Golden Chanterelle, with a dark brown cap and a hollow yellow stem.
The flavor is more intensely earthy and less fruity than the Golden Chanterelle, with a distinctive smokey, peppery taste when raw.
These are a wonderful addition to stocks, well suited to simple sautees, and of course thrive in cream sauces. Their small size enables them to be cooked whole, suitable for plating.
