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Dried Black Trumpet mushrooms may be found whole, in pieces, or torn into thin, delicate strips. The dehydrated mushrooms are small and have a compressed, twisted, and folded appearance with a hollow center. The flesh is thin, brittle, and delicate, crumbling under pressure, and ranges in color from brown, black, to grey. Despite their dehydrated nature, Dried Black Trumpet mushrooms have a robust, sweet, and woodsy aroma with subtle fruity notes. Once reconstituted, the fungi will unravel into a funnel or trumpet-like shape with wavy to curled edges and will have a smooth, slippery, and velvety consistency. Black Trumpet mushrooms are tender and chewy with an earthy, smoky, and rich nutty flavor, comprised of undertones reminiscent of cheese, truffles, and butter.
Dried Black Trumpet mushrooms are available year-round.
Dried Black Trumpet mushrooms, botanically a part of the Craterellus genus, are dehydrated versions of the specialty mushroom belonging to the Cantharellaceae family. There are several species of Black Trumpet mushrooms found worldwide, with the two main types being Craterellus cornucopioides, discovered in Europe, and Craterellus fallax, the predominant species in North America. Black Trumpet mushrooms are not commercially cultivated and are one of the most challenging varieties to forage due to their small size and dark coloring. Once harvested, the thin mushrooms can be quickly dried to preserve the fungi for extended use. Chefs favor Dried Black Trumpet mushrooms for their concentrated, complex flavoring and potent woodsy and fruity aroma. The dried mushrooms can be reconstituted and used similarly to fresh Black Trumpet mushrooms, or they can be ground into a fine powder and utilized as an umami-filled spice.
Black Trumpet mushrooms are a source of fiber to regulate the digestive tract and B vitamins to support brain health, energy levels, and cell functioning. The mushrooms also provide vitamin K to assist in faster wound healing, vitamin D to promote bone and muscle repair, vitamin E to protect the cells against free radical damage, and other amounts of minerals, including manganese, potassium, folate, zinc, and copper.
Dried Black Trumpet mushrooms provide a complex flavoring and can be utilized powdered as a spice or reconstituted. When ground into a powder, the mushrooms can be sprinkled over pasta, casseroles, and potato dishes or mixed into rice. Dried Black Trumpet mushroom powder can also be folded into butter, stirred into wine-based sauces, or scattered across seafood. In addition to using the dried fungi in powder form, Dried Black Trumpet mushrooms can be reconstituted and used similarly to their fresh counterpart. The dried mushrooms should be rinsed to remove sand and other debris and then immersed in hot water, broth, wine, or cream for 15 to 20 minutes. Once rehydrated, the mushrooms will have a delicate but springy texture, suitable for sautés, stuffing into ravioli, or cooked into omelets. Black Trumpet mushrooms can also be chopped or torn into thin pieces, incorporated into quesadillas, rich butter sauces, soups, and stews, or baked into bread. The mushroom’s earthy, funky flavor, reminiscent of blue cheese, complements caramelized shallots and is often served with soft cheeses on appetizer plates. The reconstituted mushrooms are also made into tapenade for roasted meats, crackers, and other spreads. It is important to note that the thin mushrooms cook quickly and will develop a slightly bitter flavor if overcooked or used in high quantities. Dried Black Trumpet mushrooms pair well with legumes, fennel, leeks, peas, carrots, apples, meats such as lamb, pork, beef, rabbit, and poultry, white fish, and herbs, including spearmint, thyme, and sage. The dried fungi will keep up to one year when stored in a sealed container in a cool and dry place away from direct sunlight.
Black Trumpet mushrooms are known by several unusual names worldwide, monikers given in reference to their elusiveness and dark appearance. In France, Black Trumpet mushrooms are known as Trumpet de la Mort, meaning the “Trumpet of Death.” This somewhat jarring descriptor was not given due to a poisonous nature but for the mushroom’s availability around All Saint’s Day in November. All Saint’s Day is a religious holiday established by the Catholic Church during the reign of Pope Gregory III to honor past saints. The annual day of remembrance was initially localized to Rome, but in 837 CE, Pope Gregory IV ordained that Catholic churches worldwide would recognize the celebration on November 1st. Black Trumpet mushrooms often appear in European deciduous forests at the end of October, coinciding with the holiday, earning the mushroom its unusual moniker. Also, despite its death label, Black Trumpet mushrooms are not poisonous and are among the few mushroom varieties that do not have any toxic look-a-likes. Throughout French history, the black mushrooms have also been labeled La Viande des Pauvres, meaning "Poor People's Meat." The fungi earned this name because they have sustained populations when meat was unavailable due to famine and difficult economic periods. They are also considered a poor man’s truffle substitute for their dark coloring and pungent, earthy, cheese-like flavor.
Black Trumpet mushrooms are native to damp, temperate woodlands across Asia, Europe, North America, and Australia. The mushrooms thrive around beech, pine, and oak trees and often feed off decaying wood. Black Trumpet mushrooms are a wild species, challenging to forage as their small size and dark appearance camouflages the fungi on the forest floor. The mushrooms commonly grow on the mossy ground, beside streams and rivers, or near puddles. Foragers often note that Black Trumpet mushrooms tend to grow in similar regions to chanterelles, and the fungi will reappear in the same location annually. Dried Black Trumpet mushrooms are sold worldwide and are found through online retailers, farmer’s markets, specialty grocers, and distributors in North America, Asia, Australia, and Europe.
Restaurants currently purchasing this product as an ingredient for their menu.
Recipes that include Dried Trumpet Mushrooms. One
is
easiest, three is harder.
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Description/Taste
Dried Black Trumpet mushrooms may be found whole, in pieces, or torn into thin, delicate strips. The dehydrated mushrooms are small and have a compressed, twisted, and folded appearance with a hollow center. The flesh is thin, brittle, and delicate, crumbling under pressure, and ranges in color from brown, black, to grey. Despite their dehydrated nature, Dried Black Trumpet mushrooms have a robust, sweet, and woodsy aroma with subtle fruity notes. Once reconstituted, the fungi will unravel into a funnel or trumpet-like shape with wavy to curled edges and will have a smooth, slippery, and velvety consistency. Black Trumpet mushrooms are tender and chewy with an earthy, smoky, and rich nutty flavor, comprised of undertones reminiscent of cheese, truffles, and butter.
Seasons/Availability
Dried Black Trumpet mushrooms are available year-round.
Current Facts
Dried Black Trumpet mushrooms, botanically a part of the Craterellus genus, are dehydrated versions of the specialty mushroom belonging to the Cantharellaceae family. There are several species of Black Trumpet mushrooms found worldwide, with the two main types being Craterellus cornucopioides, discovered in Europe, and Craterellus fallax, the predominant species in North America. Black Trumpet mushrooms are not commercially cultivated and are one of the most challenging varieties to forage due to their small size and dark coloring. Once harvested, the thin mushrooms can be quickly dried to preserve the fungi for extended use. Chefs favor Dried Black Trumpet mushrooms for their concentrated, complex flavoring and potent woodsy and fruity aroma. The dried mushrooms can be reconstituted and used similarly to fresh Black Trumpet mushrooms, or they can be ground into a fine powder and utilized as an umami-filled spice.
Nutritional Value
Black Trumpet mushrooms are a source of fiber to regulate the digestive tract and B vitamins to support brain health, energy levels, and cell functioning. The mushrooms also provide vitamin K to assist in faster wound healing, vitamin D to promote bone and muscle repair, vitamin E to protect the cells against free radical damage, and other amounts of minerals, including manganese, potassium, folate, zinc, and copper.
Applications
Dried Black Trumpet mushrooms provide a complex flavoring and can be utilized powdered as a spice or reconstituted. When ground into a powder, the mushrooms can be sprinkled over pasta, casseroles, and potato dishes or mixed into rice. Dried Black Trumpet mushroom powder can also be folded into butter, stirred into wine-based sauces, or scattered across seafood. In addition to using the dried fungi in powder form, Dried Black Trumpet mushrooms can be reconstituted and used similarly to their fresh counterpart. The dried mushrooms should be rinsed to remove sand and other debris and then immersed in hot water, broth, wine, or cream for 15 to 20 minutes. Once rehydrated, the mushrooms will have a delicate but springy texture, suitable for sautés, stuffing into ravioli, or cooked into omelets. Black Trumpet mushrooms can also be chopped or torn into thin pieces, incorporated into quesadillas, rich butter sauces, soups, and stews, or baked into bread. The mushroom’s earthy, funky flavor, reminiscent of blue cheese, complements caramelized shallots and is often served with soft cheeses on appetizer plates. The reconstituted mushrooms are also made into tapenade for roasted meats, crackers, and other spreads. It is important to note that the thin mushrooms cook quickly and will develop a slightly bitter flavor if overcooked or used in high quantities. Dried Black Trumpet mushrooms pair well with legumes, fennel, leeks, peas, carrots, apples, meats such as lamb, pork, beef, rabbit, and poultry, white fish, and herbs, including spearmint, thyme, and sage. The dried fungi will keep up to one year when stored in a sealed container in a cool and dry place away from direct sunlight.
Ethnic/Cultural Info
Black Trumpet mushrooms are known by several unusual names worldwide, monikers given in reference to their elusiveness and dark appearance. In France, Black Trumpet mushrooms are known as Trumpet de la Mort, meaning the “Trumpet of Death.” This somewhat jarring descriptor was not given due to a poisonous nature but for the mushroom’s availability around All Saint’s Day in November. All Saint’s Day is a religious holiday established by the Catholic Church during the reign of Pope Gregory III to honor past saints. The annual day of remembrance was initially localized to Rome, but in 837 CE, Pope Gregory IV ordained that Catholic churches worldwide would recognize the celebration on November 1st. Black Trumpet mushrooms often appear in European deciduous forests at the end of October, coinciding with the holiday, earning the mushroom its unusual moniker. Also, despite its death label, Black Trumpet mushrooms are not poisonous and are among the few mushroom varieties that do not have any toxic look-a-likes. Throughout French history, the black mushrooms have also been labeled La Viande des Pauvres, meaning "Poor People's Meat." The fungi earned this name because they have sustained populations when meat was unavailable due to famine and difficult economic periods. They are also considered a poor man’s truffle substitute for their dark coloring and pungent, earthy, cheese-like flavor.
Geography/History
Black Trumpet mushrooms are native to damp, temperate woodlands across Asia, Europe, North America, and Australia. The mushrooms thrive around beech, pine, and oak trees and often feed off decaying wood. Black Trumpet mushrooms are a wild species, challenging to forage as their small size and dark appearance camouflages the fungi on the forest floor. The mushrooms commonly grow on the mossy ground, beside streams and rivers, or near puddles. Foragers often note that Black Trumpet mushrooms tend to grow in similar regions to chanterelles, and the fungi will reappear in the same location annually. Dried Black Trumpet mushrooms are sold worldwide and are found through online retailers, farmer’s markets, specialty grocers, and distributors in North America, Asia, Australia, and Europe.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Marriott Marquis North Tower | San Diego CA | 619-234-1500 |
| Pacifica Del Mar | Del Mar CA | 858-792-0505 |
Recipe Ideas
Recipes that include Dried Trumpet Mushrooms. One
is
easiest, three is harder.
