Dried Black Trumpet Mushrooms
Craterellus cornucopioides Origin: California, U.S.A.
These are one of the least used and most wonderful of all dried mushrooms. They rehydrate very quickly. I love these layered between potatoes in a gratin and always over fish and pasta. Be sure to wash them before rehydrating, and then strain the liquid you used for rehydrating, just as you should with all dried mushrooms.
Drying any mushroom will transform its texture and intensify its flavor. Black Trumpets are not only transformed, they're improved upon. Easy to clean, firm and silky in texture and intensely delicious, Wine Forest Dried Black Trumpet Mushrooms are a favorite that you've got to try.
Soaking Time to Rehydrate: 5 minutes
How to rehydrate your dried wild mushrooms.
To clean the trumpets that grow as hollow tubes, rehydrate, slit down the middle with a fingernail, then do a quick re-soak to release any grit from the inside of the tube.
Suggested Uses:
- Sauté or roast with olive oil and shallots or onions to serve on their own Black trumpets will hold a lovely shape, so once cooked they can be served cold as well as hot.
- Use these in salads and appetizers
- Cook and purée to make wonderful soups and sauces.
- Sauté with shallots add a spot of cream and toss with pasta
Recipes:
Dungeness Crab and Black Trumpet Salad
Deviled Eggs with Black Trumpet "Caviar'
Staffan's Yellow Foot Mushroom Soup
(Classic Meadow) Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines
