Description: The delicate and slender Yellowfoot mushrooms, also known as "winter mushrooms" or "funnel chanterelles," bring a unique touch to culinary creations. With their subtle nutty flavor and elegant appearance, these mushrooms shine in simple yet delightful dishes.


Sautéed Yellowfoot Mushrooms with Garlic and Herbs


  • 2 cups fresh Yellowfoot mushrooms, cleaned and trimmed

  • 2 tablespoons butter

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 tablespoon fresh thyme leaves

  • Salt and black pepper to taste

  • Chopped fresh parsley for garnish


  1. In a large skillet, heat the butter and olive oil over medium heat.

  2. Add the minced garlic and sauté for about 30 seconds until fragrant.

  3. Add the Yellowfoot mushrooms and fresh thyme leaves to the skillet. Sauté for about 5-7 minutes until the mushrooms are tender and slightly golden.

  4. Season with salt and black pepper to taste.

  5. Remove the skillet from heat and transfer the sautéed mushrooms to a serving dish.

  6. Garnish with chopped fresh parsley for a burst of color and flavor.

  7. Serve the Sautéed Yellowfoot Mushrooms as a side dish, or use them as a topping for grilled meats, pasta, or toast.

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