About black trumpets
Black trumpet mushrooms (Craterellus cornucopioides) are thin, dark, funnel-shaped mushrooms with a rich, smoky, slightly fruity flavor. They go by several names, including horn of plenty, black chanterelle, and “trumpet of death,” a dramatic nickname that refers to their look, not to danger. Cooks sometimes call them the “poor man’s truffle” because their earthy aroma can stand in for black truffle in some dishes.
A quick note on a common mix-up: the king trumpet (also called king oyster, Pleurotus eryngii) is a different mushroom. It is a thick-stemmed cultivated culinary mushroom sold in grocery stores, and it is not known as a psychedelic. Black trumpets and king trumpets are unrelated apart from the “trumpet” in the name.
Why dry them
Black trumpets are thin and dry easily, and many cooks say they keep their flavor and texture remarkably well when dried. Some even prefer the dried version, because drying concentrates the aroma. They can be hard to find fresh, so dried ones are the form many people cook with.
Drying black trumpets at home
If you forage or buy fresh black trumpets:
- Clean gently. They are often gritty and hollow, so shake and brush out debris and trim the base. Avoid long soaks, which make them waterlogged.
- Tear or leave whole. Small ones can be left whole; large ones can be torn into strips.
- Dry. Spread in a single layer on dehydrator trays at a low to moderate temperature, often around 105 to 125°F for mushrooms, until they are brittle and snap. Drying commonly takes several hours; thicker pieces take longer. Follow your dehydrator’s manual or a tested source for mushrooms.
- Cool and pack. Store only when fully brittle, in airtight jars away from light. See our dehydrated vegan recipes for other pantry staples worth drying.
Rehydrating and saving the liquid
- Cover the dried mushrooms with warm (not boiling) water or stock and soak 20 to 30 minutes, until soft.
- Lift the mushrooms out with your hands or a slotted spoon, leaving grit at the bottom.
- Strain the soaking liquid through a coffee filter or fine cloth. It is full of flavor and can replace some of the stock in soups, sauces, and risotto.
- Rinse the mushrooms if they still feel gritty, then pat dry and squeeze lightly.
- Cook them promptly. Cooked mushrooms are easier to digest, and rehydrated mushrooms should be handled like any fresh perishable.
Recipes
Black trumpet risotto
A classic use: rehydrate about 1 1/2 ounces of dried black trumpets, saute them in olive oil until tender and the pan is nearly dry, then add shallot, garlic, and thyme. Simmer the strained soaking liquid with stock. Toast about 1 1/2 cups arborio or carnaroli rice with diced onion in butter, add a splash of wine, then add the warm liquid a ladle at a time, stirring, until creamy. Fold in the mushrooms, butter, parsley, and grated parmesan.
Creamy black trumpet pasta
Saute rehydrated trumpets with shallot and garlic, add a splash of white wine or reserved mushroom liquid, then cream and a little parmesan. Toss with fettuccine or tagliatelle and finish with black pepper and parsley.
Scrambled or soft eggs
Chop rehydrated trumpets finely, saute in butter, and fold into softly scrambled eggs or an omelet. Dried trumpets give a lot of flavor with few ingredients.
Mushroom powder seasoning
Grind fully dried trumpets in a spice grinder. The black powder adds savory depth to soups, rubs, burger patties, pasta dough, mashed potatoes, and popcorn. Start with a small pinch, since it is potent. Keep it in a tightly closed jar, since powders absorb humidity.
Compound butter
Mix finely chopped rehydrated mushrooms, or powder, into softened butter with a little salt and thyme. Spoon onto steak, toast, or roasted vegetables.
Soups and sauces
Add whole dried trumpets, or the strained soaking liquid, to broths, barley or bean soups, and pan sauces for chicken or pork.
Wild mushroom safety
Black trumpets are generally regarded by foragers as one of the more approachable wild mushrooms, but this article is not an identification guide. Never eat a wild mushroom unless an experienced local expert or a reliable regional guide has confirmed it. Eat a small portion the first time you try a new species, and cook mushrooms thoroughly. When in doubt, throw it out. If you suspect poisoning, contact poison control or emergency services right away.
Storage
Store fully dried black trumpets in airtight glass jars in a cool, dark place. They are commonly kept for a year or more, but quality fades over time. If you see mold, moisture, or off smells, discard them. For comparing ways to preserve foods like mushrooms, read dehydrated or freeze dried.