Similar to flavor and fragrance to more commonly known golden chanterelle, the Yellowfoot is usually smaller, less meaty, and watery. It is an excellent addition to the saute pan when creating a wild mushroom sauce..
Rehydrate dried mushrooms in warm water for 20 minutes. Retain the broth for use in your recipe, or freeze for storage.
Sample recipe:
Bay Scallops with Sorrel and Chanterelles:
16 small (1/2 inch-long) chanterelles, or as available, cleaned
1.5 tablespoons unsalted butter
4 teaspoons finely diced shallot
4 ounces bay scallops
2 tablespoons diced seeded tomato
20 leaves (2 ounces) sorrel, washed and stems trimmed off
Kosher or sea salt and freshly ground black pepper, to taste
1 tablespoon finely chopped fresh chervil
1. If using larger chanterelles, trim the stems close to the caps and quarter the mushrooms so you have uniform, 1/2-inch-size pieces. Slice the scallops horizontally into thirds.
2. Melt the butter in a medium-sized skillet, preferably nonstick, over medium heat. Saute the chanterelles and shallot until glossed with butter, 3 minutes. Reduce the heat if the ingredients start sticking to the pan. Add the scallops and cook for 30 seconds. Add the tomato and sorrel. Stir frequently to break down the sorrel; it will melt into a sauce. Turn off the heat as soon as it is melted, for about 2 minutes. Season to taste with salt and pepper.
3. Transfer to 2 salad plates. Sprinkle with chervil and serve warm.
Recipe adapted from The Mushroom Lover's Cookbook and Primer by Amy Farges.
For more information on this mushroom, visit the following links:
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Wikipedia
Attention: Sold below by the ounce. To receive bulk pricing discount, consult the quantity discount table below and select the appropriate number of ounces.
