Fresh Black Trumpet Mushrooms
Black Trumpet Mushrooms are a fragile, trumpet-shaped variety with a waxy grey surface. Unlike many mushrooms, 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
Origin: Pacific Northwest, USA
Shelf Life: Fresh black trumpets are best when used within two weeks when refrigerated, several months when frozen, and a year when dried.
Nutritional Facts: 100g of Black Trumpet mushrooms contains about 1.5g of protein, 4g of fiber, 7g of carbs, less than 1g of fat, 87 mg of Vitamin C and small amounts magnesium, calcium, and more.
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: Black trumpet mushrooms are popular in French cuisine because of their unique buttery flavor and texture. They can be sautéed whole for use as a gourmet side, in omelets and pasta, added to soups, or finely chopped to use in sauces.
Try pairing black trumpets with classic French flavors like red or white wine, herbs (particularly flat leaf parsley, marjoram, dill, thyme, garlic or tarragon), butter, chicken or veggie soup bases, and cream.
Before cooking, clean gently with a damp paper towel or a soft-bristled brush to remove any debris.