Brandied Yellowfoot Chanterelles

Preparation info

  • Serves


    as a side dish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Serve this mild, juicy toss in a number of ways: For an old-fashioned appetizer, spoon over toast points. Or ladle onto steamed, sliced yellow-fleshed potatoes, soft cornmeal mush, or crisp polenta slices. Or offer as a saucy side dish with roasted meat or poultry.


    • ¾ to 1 pound fairly clean, dry yellowfoot chanterelles
    • 2 tablespoons butter
    • ¼ teaspoon ground cinnamon
    • ½ teaspoon kosher salt
    • 2 tablespoons brandy
    • ¼ cup rich mushroom, vegetable, or meat stock
    • ¼ cup heavy cream (preferably not ultrapasteurized)
    • Optional: chervil leaves or minced parsley and a little dill


      1. Nip off the earthy lower part of each mushroom stem; discard. Brush away stray bits of soil from cap.
      2. Set wide heavy skillet over high heat. Melt butter and stir in mushrooms. Sprinkle with cinnamon, and toss over highest heat just to barely wilt, about a minute. Add salt and brandy and toss briefly to evaporate some liquid. Add broth and cream and boil, tossing, just until slightly reduced, a minute or so.
      3. Scoop into a heated dish and sprinkle with chervil, if desired. Serve hot.