Yellow Foot Chanterelles
Storage & handling
Store in a cool, dry place for up to 12 months under optimal conditions.
They have a delicious flavor backed with mild peppery notes and a notably sweet aroma, often described as fruity and reminiscent of apricots. When dried, Chanterelle's aroma sometimes takes on smoky notes.
The fruiting bodies of Chanterelles (the part we actually eat) can grow up to several inches across European and Asian varieties generally only reach a few inches across at most.
Yellow Foot Chanterelle Mushrooms (Cantharellus lustescen, sometimes categorized as Craterellus tubaeformis) are mycorhizal fungi, a combination of the Greek words "myco" (meaning "fungus") and "rhizal" (meaning "roots") because they grow in symbiotic relationships in which they exchange nutrients with the root systems of both hardwood and coniferous trees as well as with the root systems of bushes and shrubs.
Chanterelles are among the most highly sought after forest mushrooms growing wild in the U.S. Careful harvesting of wild Chanterelles removes only the fruiting bodies above ground, leaving the below ground mycelium structures unharmed and in place to grow more fruiting bodies in the future. Yellow Foot Chanterelles are often found growing near Black Trumpet Chanterelles. Since the Yellow Foot sprout up to several weeks earlier than the Black Trumpets they can sometimes be used to find the later-growing variety.
This delectable, savory-yet-sweet roasted chicken incorporates the rich umami flavor of Yellow Foot Chanterelle Mushrooms, a touch of sweetness from apples, and a fragrant blend of aromatic herbs.