Also referred to as a Winter Chanterelle, its long yellow stem is its most distinct feature. The small flute-shaped mushroom flourishes in moss and decaying cedar and redwood forests. It easily takes the place of golden chanterelle in recipes, but with its delicate flesh it is especially suited to soups and sauces. When dry sautéed or roasted, they are the ultimate crispy mushroom snack.

Price is per pound.