Michael Davis
Black trumpet mushrooms, also known as the horn of plenty or the horn of death, are a highly prized edible mushroom. They are often found in the wild and can be foraged and cooked. They have a distinctive vase-like shape and a rich, earthy flavour. When it comes to cleaning trumpet mushrooms, it is recommended to start by cutting off any damaged parts of the mushrooms with a sharp knife or scissors. Then, use a brush to remove any dirt or debris from the outside. Next, cut the mushrooms in half and brush the inside to ensure they are thoroughly cleaned. If the mushrooms are very dirty, you may need to rinse them with cold water and then dry them with a towel. Properly cleaning trumpet mushrooms is essential to ensure they are safe to consume and to enhance your culinary experience.
| Characteristics | Values |
|---|---|
| Cleaning tools | Sharp knife, brush, scissors, mushroom knife, toothbrush, colander, bowl, paper or cloth towels, salad spinner |
| Cleaning process | Cut off any damaged or rotten parts, brush off outside dirt and debris, cut in half and brush the insides, rinse with cold water, pat dry |
| Cleaning time | Cleaning time can be reduced by avoiding collection near pine trees or after heavy rain |
| Storage | Store dry in a brown paper bag in the refrigerator for up to 5 days, placing a lightly dampened paper towel over the mushrooms |
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What You'll Learn
Cleaning trumpet mushrooms in the field
Trumpet mushrooms are often very clean and may not need to be washed. However, if they are dirty, there are several steps you can take to clean them in the field. Firstly, cut off any damaged or rotten parts of the mushrooms using a sharp knife or scissors. You can also pluck the mushrooms out of the ground and then cut off the base of the stem to avoid getting dirt inside the mushroom. If the mushrooms are very dirty, you can slice them in half lengthwise and give them a gentle dip in cool water, working quickly so they don't absorb too much liquid. After washing, set them on a paper or cloth towel to air dry.
To avoid dirty mushrooms, cut them from the ground and remove any dirt or debris with a brush before placing them in a basket or bag. It is recommended to use a shallow basket or bag to prevent the mushrooms from being crushed or piled on top of each other. Additionally, be careful not to wash the trumpets until you are ready to use them, as they can rot quickly if they get overly wet.
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Rinsing trumpet mushrooms
The first step in rinsing trumpet mushrooms is to trim off any damaged or rotten parts of the mushrooms. This can be done by hand or with a sharp knife or scissors. It is important to discard any bad parts and only keep the healthy portions of the mushrooms.
Next, you can rinse the mushrooms in cold water. There are a few different methods you can use for rinsing:
- Using a colander: Place the mushrooms in a colander and give them a quick swish of cold water to remove any surface dirt or debris.
- Using a bowl: Put the mushrooms in a bowl of cold water and swish them around gently. Drain the water, replace it with fresh water, and swish and drain again to ensure they are thoroughly rinsed.
After rinsing, it is important to dry the mushrooms. You can do this by gently pressing them with a clean towel or paper towels, or by using a salad spinner to remove excess water.
If you are not planning to cook the mushrooms immediately, it is best to store them in a paper bag in the refrigerator. Do not get them overly wet before storing, as they will rot quickly. A lightly dampened paper towel can be placed over the mushrooms to retain moisture.
It is important to note that trumpet mushrooms are very delicate, so it is recommended to handle them with care during the rinsing and drying process to avoid damaging them.
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Brushing off dirt and debris
Trumpet mushrooms are known to be dirty and full of debris. They require extra care and attention when cleaning. The cleaning process begins even before they are harvested. In the forest, a sharp knife and a brush can be used to remove dirt, clay, sand, and debris.
When harvesting, use scissors or a sharp knife to cut off each mushroom at its base, leaving the dirty bottom behind. You can also pluck the mushrooms and then cut off the base. After harvesting, split each trumpet lengthwise to check the inside and clean both inner and outer surfaces thoroughly. Brush out any debris before adding the trumpets to your basket.
Black trumpet mushrooms are very delicate, so be careful when handling them. Do not place them in a container with bigger or heavier mushrooms. If the mushrooms are very clean, simply open them up and brush off any dirt or debris with a mushroom or pastry brush. If they are dirty, slice them in half lengthwise and then give them a gentle dip in cool water, being careful not to let them absorb too much liquid.
To dry the mushrooms, first, look them over for debris. Then, place them in a single layer on paper or cloth towels in a well-ventilated area. Placing them near a window or warm spot can help speed up the drying process. Alternatively, you can use a dehydrator or a salad spinner to remove excess water, but be gentle as the mushrooms are delicate.
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Drying trumpet mushrooms
Drying is the most popular way to preserve trumpet mushrooms. The mushrooms can 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 colour from brown, black, to grey.
Drying any mushroom will transform its texture and intensify its flavour. Black Trumpets are not only transformed but improved upon. They are easy to clean, firm, and silky in texture. The dried mushrooms can be ground into a fine powder and used as a spice or can be reconstituted and used similarly to fresh Black Trumpet mushrooms. When ground into a powder, the mushrooms can be sprinkled over pasta, casseroles, and potato dishes or mixed into rice.
To dry the mushrooms, look over them for debris, then put them in a dehydrator at 120-145°F until cracker dry, typically overnight. Alternatively, you can leave them spread out on cookie sheets with a ceiling fan blowing on them and they will naturally dehydrate after a day or two. In some places, people string trumpets on a thread and hang them to dry. Once they are cracker dry, store the mushrooms in a sealed glass container or mason jar.
To reconstitute dried mushrooms, first rinse them to remove sand and other debris, then immerse them in hot water, broth, wine, or cream for 15 to 20 minutes. For cooking, rehydrate the mushrooms by covering them with warm liquid, stock, or alcohol. Remove the mushrooms, strain the liquid for debris, then add the mushrooms back to the liquid for your recipe, or simply fry them and discard the liquid.
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Storing trumpet mushrooms
Refrigeration
Refrigeration is an effective way to store trumpet mushrooms for a short period, typically up to one week. It is recommended to adjust the refrigerator temperature to a range of 32-39°F to slow down the aging process and maintain the mushrooms' quality.
When storing in the refrigerator, avoid placing them in the crisper drawer as it tends to have high humidity, which can cause the mushrooms to spoil quickly. Instead, opt for the main compartment of the refrigerator.
Wrap the mushrooms in paper towels to absorb excess moisture and place them inside a brown paper bag. Fold the top of the bag over to keep the mushrooms secure. This method ensures that the mushrooms remain fresh and prevents them from getting soggy or moldy.
If you have pre-packaged trumpet mushrooms, you can keep them in their original packaging, but make sure to open it up to allow air circulation and prevent condensation.
Freezing
Freezing is an option if you want to extend the shelf life of trumpet mushrooms beyond a week. They can be frozen raw or stir-fried, but it is essential to store them in an airtight container or a dedicated freezer bag. When you're ready to use them, simply thaw them for a few minutes, and they'll be good to go.
Dehydration
Dehydrating trumpet mushrooms is another way to extend their shelf life. You can use a low-temperature oven, a food dehydrator, or even the warmth from a wood-burning stove to dry the mushrooms thoroughly. Once they are completely dry, store them in airtight containers, and they can last for up to a year.
When you're ready to use the dehydrated mushrooms, simply rehydrate them by boiling them in water, milk, or directly in the liquid of the dish you're preparing, such as soup or gravy.
Containers to Avoid
It is important to note that trumpet mushrooms do not fare well in sealed containers or plastic bags. The lack of air circulation can cause them to deteriorate quickly, and the plastic may promote the growth of slime. Brown paper bags are preferable as they allow the mushrooms to breathe and help absorb moisture.
By following these storage guidelines, you can effectively preserve the freshness and quality of trumpet mushrooms, ensuring they remain a delicious addition to your meals.
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