Blue-FunGuy said:

Here is a healthy patch to look forward to if conditions are right!

BTW they are delicious in pasta sauce!

---

Quote:

Tasty Trumpets



Black trumpets are popular edible mushrooms. They have a rich, smoky flavor that is far better experienced than described.

Their deep flavor works well in many recipes. They're a great addition to soups, sauces, pasta dishes, seafood recipes, or meals with any sort of meat. Basically anything without a lot of other strong tasting ingredients that will overshadow your delicious trumpets!

If picking them from the wild, be sure to clean them well before eating, as they can be gritty. Since the flesh is so brittle simply tear them apart by hand and gently wipe the insides and outsides clean. If you see a lot of dirt it's okay to give them a quick rinse.

Black trumpetsBlack trumpets hold their flavor and keep very well dried. If you have too many, dry them out in a dehydrator or on a sheet in the oven on the lowest setting. The dried mushrooms can then be chopped or powdered, and used to add flavor to recipes or white wines.

Add your dried mushroom powder to rice dishes, or even couscous. Use it to make flavored butter. Once you start thinking about it as a spice you'll love how it can be used to flavor so many meals!

Below are two easy mushroom recipes. The first one is a simple sauté that allows their rich taste to shine. The other uses them as a topping for fish.


Simple Trumpet Sauté



Ingredients:

    * 8 oz fresh black trumpets
    * 1 clove garlic, minced
    * 2 cans vegetable or chicken broth
    * 1 tbsp olive oil (or unsalted butter)

Heat oil in large, non-stick skillet over medium-high heat. Sauté garlic for about 2 minutes.

Add cleaned mushrooms, and cook for about 5 minutes.

Remove from heat and serve. Easy!


Salmon with Trumpet Sauce



Ingredients:

    * 2 - 4 medium salmon filets
    * 3/4 - 1 lb fresh black trumpets, chopped (the more, the better!)
    * 1 clove garlic, minced
    * 1/3 cup chopped green onion
    * 1/2 cup broth (vegetable, chicken, fish, whatever works for you)
    * 1/2 cup white wine
    * 1/2 stick butter

These instructions are for the mushroom topping. Cook the fish according to the directions on the packaging.

In a heavy skillet on medium heat, melt the butter. Once it's melted, add the garlic and cook for 1 minute.

Add your cleaned and chopped black trumpets and sauté them for 5 minutes. Next add the chopped green onion and cook until they're slightly wilted, usually another minute or two.

Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half.

Remove from heat and season with any desired salt and pepper. Serve on top of the cooked salmon.



Variations:

    * Add a few tbsp of cream after the liquids are reduced.
    * Season with a tsp or your favorite herb.
    * Using dried mushrooms instead of fresh works fine too. Reconstitute them by simmering in white wine.
    * A few tbsp of lemon or orange juice adds a citrus flavor to the fish mixture.

Hopefully these recipes and info will help you gain an appreciation for the black trumpet. Now the next time you're in the woods, don't forget to look for those black holes!

---