Dried Black Trumpet Mushrooms
Black Trumpet Mushrooms are a fragile, trumpet-shaped variety with a waxy grey surface. Unlike many mushrooms, dried black trumpets have no visible spore-bearing structures and are therefore generally smooth. They are a very rich and buttery mushroom, slightly tough in texture (but not unpleasantly so) with a sweet, earthy richness that goes great in soups and french cuisine. They are sometimes used in place of truffles, especially after they’ve been dried.
Other Names: Black chanterelle, horn of plenty, trumpet of death
Season: Year Round
Origin: Pacific Northwest, USA
Shelf Life: Dried black trumpets are best when used within a year.
Nutritional Facts: A half ounce of dried black trumpet mushrooms contains about 40 calories, 1g of protein, 2g of fiber, 11g of carbs, less than 1g of fat, and a small amount of iron.
Scientific Facts: Despite its alternative name and close relation to the chanterelle, the black trumpet is its own mushroom and not just another variety of chanterelle. These mushrooms are both saprotrophic and mycorrhizal. This means that they feed on dead organic matter and form symbiotic relationships with trees, respectively. So far, mycorrhizal mushrooms have evaded widespread cultivation.
Tips: Hydrate dried black trumpet mushrooms by soaking them in warm water for an hour. They can then be prepared in the same way fresh black trumpet are- in risottos, pastas, stews, and more. Keep in mind that the texture of these mushrooms is slightly affected by this process and may be slightly chewier than fresh black trumpets. You may also grate dried black trumpet mushrooms and use the shavings as you would black truffles.