DRIED BLACK TRUMPET MUSHROOMS

Black Trumpet (Craterllus Cornucopioides), a relative of the Chanterelle, and otherwise elegantly known as Horn of Plenty, is considered a great delicacy, being one of the most eagerly sought-after choice wild edible mushrooms. This fruity-fragrant, brittle fleshed mushroom is shaped like an inverted trumpet or vase, with a black to very dark gray cap about 2-7cm wide, a wavy irregular fringe at the margin that is frequently curved in when the mushroom is young, and a waxy, smooth to slightly rough or wrinkled charcoal-gray-black outer surface, with an interior of velvety black, fading in age to brown-black. Its stem is empty inside up to the base like that of a trumpet, indistinct and difficult to differentiate from the cap. The undersurface is smooth or shallowly creased; sometimes with deeper folds near the cap margin - blackish, becoming dusted with the white spore color at maturity.

In France the Black Trumpet is sometimes referred to as "la viande des pauvres" meaning "poor people's meat", because of its plenitude in difficult economic times and is much favored there. Its habitat is throughout the temperate zone of the northern hemisphere as well as southeastern Australia. Black Trumpet is relatively easy to distinguish from other mushrooms with a few exceptions because of its characteristic shape and color. Frequently found close to wet depressions or even in puddles in beech forests and can be discovered in large clusters in damp woods - especially common under Madrone, but also Liveoak and Tanbark Oak, or other hardwoods - even conifers, fruiting from July to November throughout North America. The pink-spored variety, Craterellus fallax, is more commonly found east of the Rocky Mountains than the Craterllus cornucopiodes, but both species are reported across the continent. Finding it in the field can be a challenge however, as it may be difficult to spot due to its shape and fruiting patterns making them extremely difficult to see. Also, its somber color, and small size allows it to blend remarkably well into its surroundings, easily concealed by a dark forest's decaying leaves. Indeed, many mushroom hunters compare the search for Black Trumpets much like a hunt for small black holes in the ground.

It is worth the trouble to search for the many fruiting bodies necessary to make a meal of this summer delicacy, however. The Black Trumpet mushroom is not prized for its mild flavor or thin leathery flesh, but rather for its aroma, which is quite sweet - much like apricots, yet spicy woodsy at the same time. As it holds its flavor very nicely when dried (this causing the intensification of the Black Trumpet mushroom's buttery rich taste and pleasant fruity fragrance), many prefer the dried versions to fresh ones. These mushrooms are delicious sautéed in olive oil or butter - eaten alone , or added to rice dishes, particularly wild rice. This thin-walled fragile "black chanterelle" can also be used to create savory cream sauces ( for this reason much desired in French cuisine ), for pasta dishes, or as a delightful accompaniment with venison, pheasant, and other game. It's also used as a stuffing for cooked meats. Black Trumpets work well as a smoky flavoring ingredient in soups, sauces, and adds a interesting nuance to eggs, casseroles, and stir-fry dishes. Enthusiasts of the Black Trumpet especially like it in spaghetti sauce. These mushrooms add a richness and depth to vegetarian cooking - functioning much as a vegetal meat in a recipe. Very versatile in cooking, it goes particularly well with fish, its dark color making a intriguing contrast with white fish.

 

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