Emma Wilson
Trompette mushrooms, also known as black trumpet mushrooms, are a type of fungus that is highly sought after in the culinary world due to their unique taste and aroma. They are shaped like funnels and come in brown, grey, or black colours. These mushrooms can be eaten raw or cooked and are often used in vegetarian and vegan recipes as a meat substitute due to their dense, meaty texture. Trompette mushrooms are also known as the horn of plenty, trumpet of death, or black chanterelle. They are typically found in damp, shady areas near small streams or sources of water and can be identified by their smooth to slightly wrinkled caps and lack of gills or other visible spore-bearing structures.
| Characteristics | Values |
|---|---|
| Common names | Trumpet mushrooms, black trumpet mushrooms, horn of plenty, black chanterelle, trumpet of death, trompette de la mort, trombetta dei morti, king trumpet, king oyster mushrooms, royal trumpet, French horn mushroom |
| Species | Craterellus cornucopioides, Craterellus caeruleofuscus, Pleurotus eryngii |
| Appearance | Funnel-shaped, cylindrical, tree-like |
| Colour | Grey, light beige, brown, black |
| Texture | Velvety, smooth to slightly wrinkled |
| Taste | Savoury, sweet, umami, nutty |
| Edibility | Edible raw or cooked |
| Culinary uses | Salads, seared, grilled, sautéed, glazed |
| Storage | Reduce exposure to moisture, keep in the fridge |
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What You'll Learn
- Trompette mushrooms, also known as black trumpets, are edible and can be eaten raw or cooked
- They are funnel-shaped and come in brown, grey, or black colours
- They are closely related to the Chanterelle family and are prized for their unique taste and aroma
- They are found in moist, shady areas near small sources of water, like streams
- Trompette mushrooms can be cooked in various ways, including seared, grilled, or glazed
Trompette mushrooms, also known as black trumpets, are edible and can be eaten raw or cooked
Black trumpet mushrooms have a rich history and cultural significance. In French, they are called "trompette de la mort", which translates to "trumpet of the dead". This morbid name is believed to be derived from the mushroom's trumpet-like shape. Despite their small size and difficulty in spotting, black trumpets are highly sought-after in the culinary world for their unique taste and aroma. They are prized as a gourmet ingredient and a choice edible mushroom.
Black trumpet mushrooms can be eaten in their entirety, including the cylindrical stem and cap. They have a meaty texture and can be used as a substitute for meat in vegetarian and vegan dishes. When cooked, they develop a strong umami flavour and their chewy, juicy texture becomes more pronounced. Black trumpets are denser than other mushroom varieties, making them ideal for slow cooking and high-heat methods such as searing and grilling.
Raw black trumpet mushrooms have a mild flavour and can be added to salads, enhancing the dish with their subtle texture. They also absorb dressings and flavours well. When preparing raw black trumpet mushrooms, it is recommended to slice them in half lengthwise and score the cut side with a knife to create a crosshatch pattern. This technique helps the mushrooms cook faster and more evenly, allowing them to soak up flavours from cooking oils or butter.
Cooked black trumpet mushrooms can be prepared in various ways, such as searing, grilling, or sautéing. When searing or grilling, it is essential to make small incisions into the exposed flesh of the halved mushrooms before placing them on the heat source. This process ensures even cooking and the development of a golden brown colour. Black trumpet mushrooms are versatile and can be served as a main course, appetizer, or side dish, complementing Asian-inspired meals, vegan sandwiches, grain bowls, or steamed buns.
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They are funnel-shaped and come in brown, grey, or black colours
Trumpet mushrooms are tall, tree-like fungi that fall into the oyster mushroom family. They are funnel-shaped and come in brown, grey, or black colours. They are also known as black trumpets, the horn of plenty, or the horn of death. They are closely related to chanterelles, which is why they are sometimes known as the "black chanterelle".
Black trumpet mushrooms are a type of fungus that grows in moist, shady areas near small sources of water or swampy areas with decaying and dead wood. They are often found near white and red oak trees, and one species, Craterellus caeruleofuscus, grows with pine trees. They are saprotrophic, feeding on dead organic matter, and mycorrhizal, creating symbiotic relationships with the roots of plants.
They are prized in the culinary world for their unique taste and aroma and can be eaten raw or cooked. Cooking enhances their umami flavours, and their dense texture means they hold up well to slow cooking and high heat. They are often used in vegetarian and vegan recipes as a meat substitute.
King trumpet mushrooms, also known as king oyster mushrooms, are a type of trumpet mushroom with thick white stems and flat brown caps. They grow in cooler climates throughout the Middle East, Europe, and North Africa, feeding on the stems of herbaceous plants.
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They are closely related to the Chanterelle family and are prized for their unique taste and aroma
Trompette mushrooms, also known as black trumpet mushrooms, are closely related to the Chanterelle family. They are funnel-shaped and come in brown, grey, or black colours. The edges of the cap are rolled outwards and wavy, and the underside of the cap is smooth to slightly wrinkled. They are saprotrophic, feeding on dead organic matter, and mycorrhizal, creating symbiotic relationships with the roots of plants. Black trumpets are often found near mossy areas, washes, and small streams, typically in damp, dark places. They are highly sought-after in the culinary world due to their unique taste and aroma.
Black trumpet mushrooms are prized for their distinct flavour and aroma, which sets them apart from other mushrooms. They have a rich history and cultural significance, known as "trumpet of the dead" or "trompette de la mort" in French. Their taste is often compared to cep mushrooms with a hint of hazelnut, and they are best sautéed in olive oil with a touch of butter. Black trumpets are also versatile, as they can be eaten raw or cooked, and their dense texture allows them to hold up well to slow cooking and high heat.
When cooked, black trumpet mushrooms develop a strong umami taste, making them a popular choice for vegetarian and vegan dishes as a meat substitute. They can be seared, grilled, or used in Asian-inspired dishes such as tofu sushi, peanut miso noodles, or steamed bao buns. Their meatiness is comparable to seafood, making them an appealing option for those seeking a hearty, savoury flavour.
Hunting for black trumpet mushrooms can be challenging due to their dark colour and strange shape, which can make them difficult to spot. They are often found near white and red oak trees, and their harvests vary from year to year depending on seasonal conditions. However, when a patch is found, the volume of mushrooms can be impressive, making the effort of hunting them worthwhile.
Black trumpet mushrooms are a unique and sought-after ingredient, offering a combination of taste, aroma, and versatility that makes them a favourite among culinary enthusiasts and foragers alike. Their relationship with the Chanterelle family further enhances their appeal, providing a connection to a well-known and beloved group of mushrooms.
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They are found in moist, shady areas near small sources of water, like streams
Trumpet mushrooms, also known as royal trumpet, king trumpet, king oyster mushrooms, or black trumpet, are a type of fungi that can be eaten raw or cooked. They are closely related to chanterelles, which is why they are sometimes called the "black chanterelle". They are also known as the horn of plenty, trumpet of death, or trompette de la mort in French. They are prized for their unique taste and aroma and are highly sought after in the culinary world.
Black trumpet mushrooms are often found in moist, shady areas near small sources of water, like streams. They can be found near patches of thick green moss on the side of trails, where their dark colour contrasts with the moss, making them easier to see. They also grow near washes, on the edge of small streams on hills and trails. They seem to favour damp, dark areas, but not roaring rivers. They grow in clusters, especially on the West Coast, so if you find one, there are likely many more nearby.
Black trumpets can be identified by their funnel shape and brown, grey, or black colour. The edges of the cap are rolled outwards and wavy, and the underside of the cap is smooth to slightly wrinkled. They have no gills or other visible spore-bearing structures such as pores or teeth. They are saprotrophic, feeding on dead organic matter, and mycorrhizal, creating symbiotic relationships with the roots of plants. They often grow in harmony with certain trees, particularly white and red oak trees, and can also be found with pines, though this is less common.
Hunting for black trumpet mushrooms can be like looking for holes in the ground. Their dark colour and strange shape make them difficult to spot against the forest floor. They are often found in the same areas as their chanterelle cousins, especially the yellowfoot chanterelle, which is bright orange and much easier to spot from a distance. If you see one of these orange mushrooms, you may be on the right track to finding black trumpets.
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Trompette mushrooms can be cooked in various ways, including seared, grilled, or glazed
Trumpet mushrooms, also known as royal trumpet, king trumpet, king oyster, French horn, or black trumpet mushrooms, are tall, tree-like fungi with thick white stems and beige to brown caps. They can be eaten raw or cooked and are known for their dense, meaty texture and juicy, nutty, umami flavour.
When it comes to cooking, trumpet mushrooms are incredibly versatile and can be seared, grilled, or glazed.
Seared
To sear trumpet mushrooms, start by halving the mushrooms lengthwise. Then, using a crosshatch pattern, make small incisions into the exposed flesh. Heat some oil or unsalted butter in a pan over medium-high heat and place the cut sides of the mushrooms down. Sear until golden brown and crisp, then flip and allow the other side to cook until done. Season to taste and serve with something bright and herby, like chimichurri.
Grilled
Grilled trumpet mushrooms are a common sight on the menu of yakitori restaurants. To grill, simply toss the halved mushrooms with a drizzle of oil and place them on a hot grill. They will take on a soft texture while retaining their moisture and absorbing the smoky flavour of the grill. Finish with a squeeze of lemon and a sprinkle of salt and togarashi.
Glazed
Glazed trumpet mushrooms are a delicious starter recipe and can be served as a vegetarian main course, an appetizer, or a side dish. To make the glaze, combine soy sauce, sesame oil, and rice vinegar in a large shallow dish. Thinly slice the mushrooms lengthwise, add them to the marinade, and toss to coat evenly. Let the mushrooms marinate for about 15 minutes, tossing once halfway through. Heat a large non-stick pan over medium heat and arrange the mushrooms in a single layer. Cook until the mushrooms are golden brown on both sides, then add the leftover marinade to the pan and toss to coat. Cook for about a minute more, until the liquid has thickened and the mushrooms are shiny and glazed. Transfer to a serving plate and sprinkle with sesame seeds and scallions.
With their ability to take on various cooking methods and their versatile flavour profile, trumpet mushrooms are a fantastic ingredient to experiment with in the kitchen.
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Frequently asked questions
Trompette mushrooms, also known as black trumpet mushrooms, are a type of fungus that is edible and often used in cooking. They are known for their trumpet-like shape and black or dark grey colour.
Trompette mushrooms grow in moist, shady areas near small sources of water or swampy areas with decaying and dead wood. They are often found near white and red oak trees, as well as pine trees, and are typically harvested in the summer and autumn months.
Yes, trompette mushrooms are safe to eat and are prized in the culinary world for their unique taste and aroma. They can be eaten raw or cooked and are commonly used in vegetarian and vegan dishes as a meat substitute.
Trompette mushrooms can be cooked in a variety of ways, including searing, grilling, or sautéing. They can be sliced in half lengthwise and scored to create a crosshatch pattern, which helps them cook faster and absorb more flavour. They are also commonly used in Asian-inspired dishes, such as soy-glazed mushroom recipes.
To keep trompette mushrooms fresh, reduce their exposure to moisture. Store them in a lidded container lined with paper towels to absorb excess moisture or place them in a brown paper bag in the fridge.
