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Chanterelle, Yellow Foot

Averaging 50-60 pieces per pound. Also known as the Funnel or Winter Chanterelle. Yellow Foots are typically a very wet mushroom, and should be dry sautéed, if needed. For more information on the dry sauté method, please see the Chanterelle, fresh product information. Their plumed caps and hollow stems make them a terrific addition to wild mushroom soups, in particular. As with all wild mushrooms, cook thoroughly before consuming. Store mushrooms between 32-34 degrees F, in a well-ventilated box with a paper or cardboard cover, and keep dry. Mushrooms neither produce, nor are affected by ethylene gas. Store away from odoriferous foods.