The Winter Black Trumpet Mushroom

What is a black trumpet mushroom?

 Craterellus Cornucopioides, or black trumpet mushrooms as they are commonly known due to their color and horn-shaped cap, are wild mushrooms found in the Pacific Northwest during the winter months. Other common names are the “Horn of Plenty,” and “Black Chanterelles.” In Europe they are called “Trumpet of the Dead,” perhaps because they resemble trumpets being played from underground. Despite the morbid name black trumpets are safe to eat and delicious too!

 An interesting fact about black trumpets is that they are one of few mushrooms thought to be both saprotrophic (feeding on dead organic matter) and mycorrhizal (creating symbiotic relationships with the roots of plants). Western black trumpets grow in symbiosis with conifers and hardwoods such as Douglas fir and madrone. They thrive in rainy, dark, mossy forests and can be found starting in November going through March.

 Identifying these mushrooms isn’t difficult due to their unique appearance, but finding black trumpets is an entirely different story. Foraging for these elusive mushrooms has been described as “searching for holes in the forest floor”. But the search is worth it for this culinary delight.

 Black trumpets are a member of the chanterelle family but have a taste like no other mushroom. They are earthy, rich and smoky with a delicate texture. They're a great addition to sauces, pasta dishes, seafood recipes, or meals with any sort of meat. Black Trumpets are also an excellent pizza topping. Basically, anything without a lot of other strong-tasting ingredients that will let your trumpets be the star of the show.

 To prepare, pinch off any woody stems, gently tear them apart by hand and brush away any dirt and debris. If there is a lot of dirt it’s ok to give them a quick rinse, but don’t allow them to absorb too much water or your mushrooms will get rubbery. Being thin and hollow they cook up quickly when fresh. Keep in mind that the black color stains anything they are cooked with, so you need to either go with it, or cook them separately.

 Black trumpets have virtues beyond their flavor. They are high in vitamin B12, which helps maintain normal brain and nervous system functions as well as being excellent immune system boosters.

 Try these recipes featuring Black Trumpets.

 Steelhead with Trumpet Sauce

 Ingredients

•   4 Steelhead filets

•   1 bag fresh black trumpets, chopped

•   1 clove garlic, minced

•   1 shallot minced

•   1/2 cup broth (vegetable, chicken, fish)

•   1/2 cup white wine

•   1/4 cup butter

Instructions

•   In a heavy skillet on medium heat, melt the butter. Add the garlic and shallot and cook for 1 minute.

•   Add your cleaned and chopped black trumpets and sauté them for 5 minutes.

•   Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half.

•   Meanwhile season the steelhead with salt and pepper on both sides. Heat the oil in a 12-inch sauté pan over medium-high heat. Cook the salmon for about 3 minutes, until lightly browned. Turn and cook for about 3 minutes longer. Reduce the heat and cook for about 3 minutes longer. Reduce the heat and cook about 3 minutes longer, until the steelhead is opaque in the center.

•   Remove mushrooms from heat and season with any desired salt and pepper. Serve on top of the cooked steelhead.

Black Trumpet Risotto

Ingredients

•   1 bag black trumpet mushrooms

•   6 tablespoons unsalted butter

•   8 cups homemade chicken stock or low-sodium canned 

•   3 tablespoons olive oil 

•   ½ cup finely chopped shallots, (about 2) 

•   1 cup Arborio rice

•   ½ cup dry white wine

•   1 cup grated parmesan cheese, plus more for serving

•   Fresh chervil or parsley, for serving 

•   Course salt and freshly ground pepper

Instructions

•   In a saucepan over medium heat, bring the chicken stock to a simmer. Reduce the heat to low and keep warm.  

•   To clean, slice the mushrooms in half lengthwise. Quickly dip them in cold water and gently rub both sides. Lay flat on a towel or paper towel to dry.

•   Melt 2 tablespoons butter in a large skillet over medium-high heat. Add black trumpets, season with salt and pepper, and sauté, stirring occasionally, until softened, about 3 minutes. Transfer to a bowl.

•   Heat a dollop of olive oil in a heavy-bottomed saucepan or risotto pan over medium heat. Add the chopped shallot, and sauté until golden brown (about 3 minutes).

•   Add the rice and toast until nutty and fragrant (about 3 to 4 minutes). Deglaze with the wine and stir until absorbed.

•   Ladle 3/4 cup hot stock into the pan. Stir frequently and continue to keep the rice covered in the stock. Add ¾ cups of stock at a time until the risotto is ‘al dente’ (about 20 minutes).

•   Remove from heat. Quickly stir in the remaining 4 tablespoons butter, the reserved mushrooms, and 1 cup Parmesan.

•   Season with salt and pepper.

Divide the risotto and top with grated parmesan and a sprinkle of chervil or parsley.