Dried Black Trumpet Mushrooms
Black Trumpet Mushrooms are highly prized for their potent, sweet aroma that is often described as "woodsy".
To reconstitute, place Black Trumpet Mushrooms in a heatproof bowl and cover with boiling water. Soak until softened, typically 15 to 20 minutes. Rinse well before using (they are often sandy).
Alternatively, dried Black Trumpet Mushrooms may be added without rehydrating first to recipes in which they will be cooked for at least 25 minutes.
Storage & handling
Store in a dry, cool place for up to 12 months under optimal storage conditions
black trumpet mushrooms.
Black Trumpets are not easily cultivated, and their diminutive size (even the largest of these fragile, trumpet-shaped mushrooms does not grow much more than a few inches long) and dusky black coloring make them hard to spot when growing in the wild.
The Black Trumpet Mushroom (Craterellus cornucopiodes) is related to the more widely known chanterelle mushroom. The mushrooms tend to grow in clusters in damp woodlands, especially forests that contain beech and oak trees, so when they are found there are typically several to be collected. Every autumn, mushroom foragers track down the elusive Black Trumpet Mushrooms. These mushrooms grow wild in wooded areas, especially near beech or oak trees, With its shape, similar to a cornucopia, this mushroom has historically been the Greek mythological symbol of plenty.
Fresh, sweet English peas and our earthy Black Trumpet Mushrooms play beautifully with the creamy, light flavor of our dainty green Flageolet Beans. This simple sauté highlights every flavor in a satisfying yet light dish.