Dried Yellow Foot Mushrooms
Craterellus tubaeformis, Origin: Oregon/California, U.S.A.
Dried yellow feet are rarely seen. We can keep it our little secret. This often neglected mushroom is wonderfully delicious and may be not be a well-known or glamorous, yet its admiring public includes knowing chefs and cooks. Like fresh yellow foot mushrooms, it is especially good braised with meat.
Yellow feet become a melting and silky mushroom sauce in the bottom of the braising pan, and preparation of these is easy and quick. One ounce of dried yellow feet equals nearly one pound of fresh.
Soaking Time to Rehydrate: 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