Here on the south coast, we call Craterellus tubaeformis: "Yellow Foot." They can be a little hard to find, that is until you find that sweet spot where they grow in abundance. In the refuge, they're frequently popping up in November/December or even into the January/February time period, depending on the weather. Often we observe that they are fruiting in partnership with hedgehogs under second growth tan oaks.
Sadly, the Yellow Foot typically gets no respect, and is generally ignored by many mushroom collectors. Gourmands tend to dismiss it, saying that its flesh is not substantial and its taste is undistinguished. But they haven't experienced this month's recipe, Finnish Funnel Chanterelle Pie.
The Arctic Flavours Association, which is supported by the Finnish Ministry of Agriculture of Forestry, has an excellent write up about Yellow Foot mushroom (which they call the Trumpet Chanterelle) in Finland on its website where it describes the Yellow Foot mushrooms as common in the southern and central parts of Finland, growing in mossy woods, typically in large groups in spruce stands but also in mixed forests. The Association recommends either drying or freezing the mushroom as a preservation technique, but also suggests pickling them.
Why bother with a thin fleshed mushroom such as this? The Association concludes that they “are rich in vitamin D. Eating them in the winter is a natural way to increase one’s vitamin D intake.” To which we would add that in the right recipe, they're yummy!
Oh, we probably shouldn't end our discussion of Yellow Foot without introducing the question of what’s its correct name. Is it Cantharellus tubaeformisor as identified on the Finnish website? Or, is it Craterellus tubaeformis? Michael Wood on the excellent website Mykoweb.com states that “There has long been much debate about whether this species (Yellow Foot) belongs in the genus Cantharellus or the genus Craterellus. Recent molecular evidence shows that it belongs in Craterellus. The molecular evidence also indicates that we may not have the "real" Craterellus tubaeformis of Europe and the Eastern United States. This means our west coast species may eventually get a new name. Craterellus neotubaeformis has been suggested as a possible replacement name.”
But set all that aside. For it really doesn't matter where you find Yellow Foot mushrooms or what you call them or how they are reviewed by foodies ... when they are featured in this month's Incredible Edible, they're guaranteed to be the star of your dinner table.
Finnish Funnel Chanterelle Pie
1/2 of a 17.3 ounce box of puff pastry
8 ounces Craterellus tubaeformis (Yellow Foot mushrooms)
1 large onion
3 tablespoons butter
1/2 teaspoon each salt and ground white pepper
Dash each of ground cloves and nutmeg
6 ounces grated Emmental cheese
8 ounces sour cream
2 eggs, beaten
- Thaw the pastry sheet at room temperature as directed on the package.
- Line the bottom and edges of a greased pie tin with the pastry.
- Finely chop the mushrooms and the onion.
- Melt the butter in a saucepan over medium heat. Add the onions, mushrooms and seasonings, and allow to simmer until the water is evaporated. Let cool.
- Combine the grated Emmental cheese, sour cream and eggs in a medium bowl.
- Spread the cooled mushroom-onion mixture over the puff pastry and then pour the cheese-sour cream-egg mixture on top.
- Bake at 375 degrees for approximately 30 minutes.