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 How to rehydrate your dried wild mushrooms. Suggested Uses: Once cleaned with a soft brush, 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.