Craterellus tubaeformis is an edible fungus, also known as Yellowfoot, winter mushroom, or Funnel Chanterelle. It is mycorrhizal, forming symbiotic associations with plants, making it very challenging to cultivate. It is smaller than the golden chanterelle (Cantharellus cibarius) and has a dark brown cap with paler gills and a hollow yellow stem. Yellow to brown in color, they have a plum smell which makes it perfect to go with game dishes. Can also be served with the majority of meat and fish dishes due to their versatility and ability to be mixed with other mushrooms and vegetables. Yellowfoot tastes stronger but less fruity than the golden chanterelle. It has a very distinctive smokey, peppery taste when raw.
Yellowfoot is a yellowish-brown and trumpet-shaped mushroom found in great numbers late in the mushroom season, thus earning the common name winter mushroom. The cap is convex and sometimes hollow down the middle. The gills are widely separated, and of lighter color than the cap. It grows on moss or rotten wood, is found mostly in spruce forests. It is an excellent food mushroom, especially fried or in soups, and is easily dried for conservation. Yellowfoot chanterelle mushrooms are small, very thin and brightly colored with a golden yellow stem. Also known as the funnel chanterelle or yellow leg mushroom, they have a delicate flavor
This is a simple way to prepare mushrooms. Just place on pan under the broiler and they're ready in 5 minutes (it's not even necessary to turn them). Serve with broiled meats.
Preparation Time: 8 Minutes
Cooking Time: 6 Minutes
- 1/2 cup (125 mL) chicken broth
- 1 lb (500 g) Ontario White Mushrooms
- 2 cloves Ontario Garlic, minced
- 2 tbsp (25 mL) olive oil
- 1 tsp (5 mL) dried thyme
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (25 mL) grated Parmesan cheese
In large bowl, toss together mushrooms, garlic, oil, thyme, salt and pepper to coat. Place on greased baking sheet; broil for 5 minutes. Sprinkle with cheese; broil for 1 minute longer or until lightly browned