Yellowfoot are sometimes called Winter Chanterelles -- and for good reason. These petite, golden mushrooms grow wild along the California coast between late november and early March. They share a fruity, woodsy, apricot aroma with Golden Chanterelles, but unlike true Chanterelles, they do not get as tough and leathery when dried. Try them in any recipe that calls for dried chanterelles. They are excellent in winter stews and braises, or cooked into risotto.
Far West Fungi creates this line of dried mushrooms by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at our own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.