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Harmless🍽️ Edible

🍄 Yellowfoot chanterelle

Craterellus tubaeformis · Cantharellaceae

🌳 Temperate Europe🌲 Boreal🍁 North America🏔️ Mountains
🧠 To remember it“Hollow stem, autumn chanterelle” — it is often the last chanterelle of the season, long after the golden chanterelle has disappeared.
Yellowfoot chanterelle — Craterellus tubaeformis

🔍 Identify it without mistakes

Small, discreet chanterelle, very common late in the season, recognizable by its hollow stem and well-defined grey-brown folds. All closely related species in the Craterellus genus are edible, which significantly limits the risk in case of misidentification.

  1. yellowish-brown to grey-brown, funnel-shaped cap, wavy margin, often perforated in the center
  2. decurrent folds (not true gills), grey-brown to greyish-yellow, well-formed and forked
  3. HOLLOW stem (unlike the golden chanterelle), yellow-orange to brown
  4. thin, yellowish flesh
  5. creamy white spore print
  6. grows in dense groups, often late in the season (late autumn)
Sizecap 2-5 cm, stem 3-8 cm
Floweringseptember-december
Habitatconiferous and deciduous forests, mossy and damp soils

⚠️ Not to be confused with

Golden chanterelle (Cantharellus cibarius)none, the golden chanterelle is also choice edible

To tell them apart: the yellowfoot chanterelle has a hollow stem and more greyish/brownish colors, while the golden chanterelle has a solid stem and a uniform egg-yellow color

Jelly baby / Leotia lubrica (Leotia lubrica)debated toxicity, causes digestive distress

To tell them apart: Leotia lubrica has a gelatinous texture and a smooth fertile surface with no folds or gills — the complete absence of folds is enough to rule it out

🍽️ Eating it

Partscap, stem
Seasonseptember-december
Tastemore subtle than the golden chanterelle, slightly peppery

Preparation : always cooked; dries very well and keeps for a long time; great cooked with garlic and parsley or as a side dish for game meat

Sources (2)

No entry replaces a certain identification in the field, or medical advice. When in doubt: don't eat it. If ingestion is suspected: poison control or 112/911.