Craterellus tubaeformis is a small, edible fungus in the family Cantharellaceae, commonly known as the yellowfoot, winter, or funnel chanterelle. It is native to the temperate and boreal forests of the Northern Hemisphere, appearing in great abundance across Europe and North America during the late autumn and early winter. The genus name Craterellus is derived from the Greek krater, meaning "bowl" or "chalice," while the species epithet tubaeformis means "trumpet-shaped," describing the hollow, funnel-like structure of the fruiting body. Historically, it has been a crucial subsistence food in Northern Europe due to its ability to survive early frosts, making it one of the last harvestable mushrooms of the foraging season.

The fungus is characterized by a brownish, waxy cap with a central depression that leads into a hollow, bright yellow-to-orange stem. Unlike the thick ridges of its Cantharellus relatives, Craterellus tubaeformis has well-developed, branched, gill-like folds that are grayish-yellow in color. It is a mycorrhizal mushroom, typically found growing in large colonies among moss, particularly in damp, acidic soils under coniferous trees like spruce and pine. Because of its specific symbiotic requirements, it remains a wild-harvested crop, prized by foragers for its resistance to insect infestation and its tendency to grow in the same locations year after year.

As a food source, Craterellus tubaeformis offers a distinct earthy and peppery flavor profile that is more robust than the fruity notes of the golden chanterelle. The flesh is thin and somewhat flexible, allowing it to dry exceptionally well without losing its aroma, a feature that makes it a year-round staple in Nordic and Eastern European pantries. In modern usage, it is a frequent addition to cream-based soups, game meat sauces, and risottos. Its hollow stem makes it particularly effective at "holding" sauces, leading to its popularity in high-end culinary applications.

Nutritionally, Craterellus tubaeformis is a significant source of Vitamin D, particularly in the form of Vitamin D2, and contains high levels of essential minerals such as iron and selenium. The mushroom is rich in bioactive compounds, including various polysaccharides that have been studied for their potential to stimulate the immune system. It also contains significant amounts of selenium-binding proteins and phenolic compounds, which provide antioxidant benefits. While generally safe, like many wild mushrooms, it can bioaccumulate heavy metals from the soil, so the geographic location of the harvest is of ethnobiological importance.