Our fresh black trumpets are in season right now. They are harvested on the coast of Oregon during the winter months. The black trumpet has a 2 week shelf life. We have them harvested and sell them within 3 days of the harvesting so they are very fresh and do not sit in a cooler for long periods of time.
The black trumpet has several names: The poor mans truffle, Horn of Plenty, Trumpet de Mort, Black Chanterelle, Black Trompet and Craterellus Fallax. They are part of the chanterelle family. It has a rich flavor that is commonly used in egg, cream sauces, dishes with fish, cream sauces and goes very well with wild game. It has a smoky, buttery flavor that contrasts beautifully with pale foods.
This mushroom has a unique look, it is flower like and hollow inside, like a trumpet. It is black or brown.
We also carry dried black trumpets all year. They are a great substitution for fresh, they rehydrate very well. The fresh to dried ratio is approximately 12 pounds of fresh black trumpets makes a pound of dried black trumpets.
Here is a recipe that you can try:
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2 tbsps olive oil
2 tbsps butter
1 onion (diced)
1-2 garlic cloves (crushed)
1 carrot (minced optional)
1-2 celery (minced optional)
3/4 lb fresh black trumpet mushrooms or 1 oz dried
1 oz wood ear mushrooms (dried)
3 1/2 ozs. shiitake mushrooms (fresh shiitake mushrooms stems removed chopped)
3 1/2 ozs. oyster mushrooms (fresh oyster mushrooms chopped)
6 ozs. portabella mushrooms (or crimini) chopped
(if you go to a grocery store that has specialty foods, such as whole foods or Dean and DeLuca, you can find the fresh shitake, oyster and portabella)
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12 cup sherry wine
4 cups chicken stock
1 pinch saffron
2 sprigs fresh thyme (leaves removed from stems)
pepper
4 tbsps butter
4 tbsps flour
1 pt cream
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| 1 | Soak dried mushrooms in 1 cup hot water till softened. |
| 2 | Remove mushrooms and drain liquid through cheesecloth and saving liquid and discarding sandy bits. |
| 3 | Chop mushrooms set aside. |
| 4 | In the drained hot liquid and crushed pinch of saffron. |
| 5 | Set aside. |
| 6 | In a large pot over medium heat melt 2 tablespoons oil and 2 tablespoons butter. |
| 7 | Saute onions, garlic and all the mushrooms season with thyme, salt and pepper about 5 minutes. Optional carrot and celery may be added along with onions. |
| 8 | Add sherry reduce to half. |
| 9 | Add chicken stock and liquid reserved from mushrooms simmer 20 minutes. |
| 10 | In a separate pot melt 4 tablespoons butter then add flour to make a thick paste whisk in 1 pint of cream. |
| 11 | Then whisk into soup. |
| 12 | Using a hand blender puree the soup to a nice consistency. |
| 13 | Let simmer 5 more minutes stirring so not to burn. |
| 14 | Serve with soup topped with a little extra sherry. |
We carry dried portabella, dried oyster and dried shitake if you need to substitute them. If you google “black trumpet recipes” there are quite a few recipes out there. I like epicurious.com, but there are only 3 there.
This looks fulabous. I had never thought of making a polenta based lasagna, but this is a great idea. Thanks for sharing!
Love the blog