The Cantharellus lutescens or "Yellowfoot Mushroom" is a small yellow stemmed, brown capped gourmet mushroom that is great for cooking because of its slightly chewy texture, and lightly sweet taste. The Yellowfoot Mushroom (Cantharellus lutescens) gets its name not from their brownish yellow cap, but from the base or stem of the mushroom that as it matures, becomes a yellow-orange color. These mushrooms are great for stews, soups and even sautèeing. Also called "winter mushrooms" or "funnel chanterelle mushrooms", they are often used as a flavor compliment to bacon, chicken and beef. To Reconstitute Yellowfoot Mushrooms: Thoroughly rinse and soak 8 ounces of liquid per 1 ounce mushrooms for 20 minutes. Rinse, strain and dry thoroughly before use or storge. Store dry in a sealed container in the refrigerator.
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