Cooking with Dried Yellowfoot Mushrooms
Wine Forest Dried Yellow Foot Mushrooms are light in body and richly flavorful. Once rehydrated and cooked, their texture will be soft and buttery, making them ideal for soups, braises and sauces. While this mushroom may be not be a well-known or glamourous, its admiring public includes knowing chefs and cooks.
Soaking Time: 10 minutes
• Once cleaned with a soft brush if necessary, grind these mushrooms into a powder and add to soups, stews, gravies, braises and sauces. Its flavor and silken texture make it unlike any other dried mushroom for this purpose.
• Rehydrate, chop or leave whole and sauté
• Rehydrate, sauté with shallots and garlic and a touch of cream and use whole or puréed as a base for baking or as quick base sauce for pasta
• Toss sautéed yellow foot mushrooms into cooked dried beans or vegetables like green beans, potatoes, broccoli or kale
• Strain the rehydrating broth to add to stock