The yellowfoot chanterelle blends perfectly with cream or milk, or even a vegetable milk, like soy and almond. Rehydrate your chanterelle in minutes by letting it soak in milk.
It somehow tastes like chese, with a softer texture than the common chanterelle. It's the mushroom by excellence, preferred by many enthusiasts.
Want to try a new recipe? Steam your mushrooms to rehydrate them, mix them with a little maple syrup, then allow the mixture to caramelise by cooking it a few minutes in the oven.
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