Yellowfoot- Warming Up to the Winter Mushroom

Yellowfoot mushrooms, commonly referred to as Winter Mushrooms, belong to the Chanterelle family of mushrooms. It’s true that Yellowfoots aren’t quite as appreciated as the golden chanterelle or their cousin, the Hedgehog mushroom. However, with their delicate flavor and a growing season that outlasts the rest, they are not to be overlooked.

At a time where it’s nearly impossible to find other wild mushrooms, like porcini, chicken of the woods, or other types of chanterelle, the Yellowfoot is still found in abundance. This is thanks to its growing season, which usually extends a month longer than the aforementioned.

Yellowfoot are identified by their tubular and vase-like structure, dull yellow appearance, and “false gills”, or ridges, on the underside of the cap. They carry a fruity and buttery aroma and normally grow under duff and pine litter. Look for them within 3 days after a rainfall along trail edges, particularly along the west coast and throughout the Cascades. Watch out for their deceptive look-a-likes, the incredibly poisonous Jack-O-Lantern mushroom. The easiest way to tell the difference is by examining the underside of the cap- the Jack-O-Lantern has true gills while the Yellowfoot has fake gills. In other words, the gills of a Jack-O-Lantern are feathery, while the “gills” of a Yellowfoot are stiff.

Yellowfoot mushrooms work well as a pizza topping (as seen in this recipe) or in a creamy sauce to serve over linguine (as seen in this one). You could even put twenty to thirty of them in a large mason jar with .75 liters of your favorite high-quality vodka for a month and then use the liquid for cooking. Keep it on the simple side and sauté your Yellowfoot in butter.  No matter how you use them, if you buy Winter Mushrooms, their delicate, slightly fruity flavor and meaty texture is sure to please.