Wipe clean/rinse and cook before eating.
This mushroom is a gourmet edible. They have a smoky, rich flavour and a pleasant, fruity aroma and are considered by many to be one of the most delicious mushrooms.
Being related to chanterelles, they are often called the black chanterelle.
They are a difficult mushroom to find, because their colour makes them hard to spot, so it's a real treat to be able to try these delicacies. Foraged sustainably by Totally Wild UK.
The recipes below are taken from www.mushroom-appreciation.com
Simple Trumpet Sauté
- 8 oz fresh black trumpets
- 1 clove garlic, minced
- 400ml vegetable or chicken broth
- 1 tbsp olive oil (or unsalted butter)
Heat oil in large, non-stick skillet over medium-high heat. Sauté garlic for about 2 minutes.
Add cleaned mushrooms, and cook for about 5 minutes.
Remove from heat and serve. Easy!
Salmon with Trumpet Sauce
- 2 - 4 medium salmon filets
- 3/4 - 1 lb fresh black trumpets, chopped (the more, the better!)
- 1-2 clove garlic, minced
- 1 cup chopped onion
- 1/2 cup stock (vegetable, chicken, fish, whatever works for you)
- 1/2 cup white wine
- 100g butter
These instructions are for the mushroom topping. Cook the fish according to your usual preferred methods
In a saucepan pan on medium heat, melt the butter. Once it's melted, add the garlic and cook for 1 minute.
Add your cleaned and chopped black trumpets and sauté them for 5 minutes. Next add the chopped onion and cook until they're slightly softened (about 1-2mins).
Add the wine and stock. Continue to cook until the volume of all the liquids is reduced by about half.
Remove from heat and season with any desired salt and pepper. Serve on top of the cooked salmon.
- Stir in cream to taste after the liquids are reduced.
- Season with your favourite herbs.
- Using dried mushrooms instead of fresh works fine too. Rehydrate them by simmering in water or white wine.