Size:	Choose approximately 2 or 5lbs.
Features:	Fresh, Wild, Sustainably Hand-Foraged, Highest Grade
Season:	December-January
Origin:	Pacific Northwest, USA

Yellowfoot chanterelle mushrooms are small, very thin and brightly colored with a golden yellow stem. Also known as the funnel chanterelle or yellow leg mushroom, they have a delicate flavor somewhat like a mild golden chanterelle.

Storage: Store wild mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.

Shelf Life: Up to ten days fresh. A year or longer dried. Several months frozen.

Extremely versatile, yellowfoot mushrooms can be cooked for use in vegetable side dishes (perhaps blended with other mushrooms) or used to compliment most meat and fish.  Try pairing them with ingredients like garlic, onions, butter, dry white wine, shallots, thyme, eggs, parsley, and radicchio.

Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.

Mushroom Recipes

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