Late summer to autumn
Yellowfoot chanterelle
Craterellus tubaeformis
EdibilityGood edible mushroom
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
- Review
- Certain identification required before any consumption
A small, delicate Craterellus species distinguished by its hollow yellow stem, depressed brown cap and blunt folds rather than true gills.
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Guide contents
Guide contents
Season
From late summer to late autumn, sometimes into winter where conditions remain mild.
Habitat
Damp conifer woods, especially under spruce, in moss, cool humus or sometimes on very decayed moss-covered wood.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Small, depressed brown cap
The brown to grey-brown cap is low and irregular, darker at the centre and eventually perforated, with a wavy or lobed margin.
Blunt, forked folds
The underside has spaced, forked and decurrent folds, yellowish then greyer with age, never fine gills.
Long, hollow yellow stem
The yellow to orange-yellow stem is slender, often grooved and clearly hollow or becoming hollow.
Examine the specimen in this order.
- Distinguish broad, blunt folds from true thin gills, even when both may appear forked.
- Confirm the small brown cap and long hollow yellow stem together, without relying on yellow alone.
- Look for a cool, mossy conifer habitat and check groups without mixing neighbouring small species.
Features incompatible with this species.
- Cantharellus cibarius is larger, fleshier and more uniformly golden, with a solid, sturdy stem.
- Craterellus cornucopioides forms a much darker trumpet without a clearly separated yellow stem.
- Hygrophoropsis aurantiaca has numerous fine orange true gills rather than blunt folds.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Yellowfoot chanterelle.
Yellowfoot chanterelles bring a woodland note to a savoury tart or buckwheat galettes after meticulous sorting of the small specimens.
Yellowfoot chanterelle tart
A savoury tart in which the chanterelles are fully pan-cooked before being spread over the filling.
- Preparation
- 25 min
- Cooking
- 55 min
- Serves
- 6
View the complete recipe
Ingredients
- 400 gIdentified Yellowfoot chanterelles
- 1Shortcrust pastry
- 3Eggs
- 20 clDouble cream
- 1Shallot, finely chopped
- 20 gButter
- 40 gGrated Comté
- 1 pincéeSalt, pepper and nutmeg
Method
- Cook the chanterellesClean and sort every specimen. Dry-fry for 12 minutes, then cook for another 8 minutes with the butter and shallot.
- Prepare the pastryPreheat the oven to 190 °C, line the tin and prick the pastry.
- Fill the tartWhisk the eggs with the cream and seasoning. Spread out the cooked mushrooms, pour in the mixture and add the Comté.
- BakeBake for 35 minutes and leave to rest for 5 minutes before slicing.
The chanterelles must cook for 20 minutes before going into the oven. Check every small specimen and keep no piece with true gills or one that has become unreadable.
Buckwheat galettes with Yellowfoot chanterelles
A creamy pan-cooked filling served in hot galettes, with the mushrooms cooked separately and thoroughly.
- Preparation
- 20 min
- Cooking
- 30 min
- Serves
- 4
View the complete recipe
Ingredients
- 350 gIdentified Yellowfoot chanterelles
- 4Cooked buckwheat galettes
- 1Shallot, finely chopped
- 20 gButter
- 10 clDouble cream
- 80 gGrated firm cheese
- 2 c. à soupeChopped parsley
- 1 pincéeSalt and pepper
Method
- Pan-cook the fillingClean the chanterelles and dry-fry them for 12 minutes, then cook for another 8 minutes with the butter and shallot.
- Add the creamAdd the cream, season and simmer for 5 minutes.
- Fill the galettesReheat each galette, divide the filling between them, add the cheese and fold in the edges.
- FinishCover for 3 to 4 minutes to melt the cheese, then add the parsley.
Use only an identified, uniform batch. Cook the chanterelles for at least 20 minutes before filling the galettes and never taste them raw.
Documented limit
Drying Yellowfoot chanterelle: no retained protocol
This guide validates no species-specific drying time.This guide does not apply a generic drying time to Yellowfoot chanterelle. It recommends freezing after pan-cooking so that the method remains documented and appropriate for the species.
- Keep the batch whole, identifiable and separate until the inspection required by the guide.
- Do not automatically apply the temperature or duration intended for another species.
- Use the “Freezing after pan-cooking” method detailed in the Storage section instead.
- Read the general drying guide to understand equipment, checks and safety limits without inferring a protocol for this batch.
Recommended storage
Freezing after pan-cooking
Up to 3 months at -18 °C.Freezing portions that have already been cooked preserves their use as a filling better than prolonged fresh storage.
- Sort every small specimen and clean an identified, uniform batch.
- Pan-cook for 20 minutes, until fully cooked and the water has evaporated.
- Cool rapidly in a thin layer and refrigerate within two hours.
- Pack into airtight, dated portions and freeze immediately.
- Reheat directly in a frying pan until the entire portion is steaming hot, and do not refreeze.
