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Fresh Black Trumpet Mushrooms - per lb
Item #: MFT201
Our Price: $18.50
 
The product is out of stock or not in season.

Description 

 

 

The Black Trumpet Mushroom (Craterellus cornucopioides) is a distinctly trumpet-shaped relative of the Chanterelle. It's cap is thin and gently ruffled, and without gills. It grows in large clusters among dead leaves of deciduous woods. Depending on the region, the season can range from late summer to quite late winter.

 

 

Also known as the Horn of Plenty and Black Chanterelle,this delicious mushroom, very versatile in cooking, shines in egg and pasta dishes, but goes particularly well with fish, its dark color making a striking contrast with white fish.

 

 

 

 

 

 

Find delicious recipes, visit the Earthy Delights Blog!

Other Items In This Category

Recipes

Black Trumpet & Truffle Risotto
The deep, earthy flavor of Black Trumpet mushrooms is accented by the addition of a generous drizzle of organic truffle oil.
The result? One incredibly delicious risotto.


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Black Trumpet Mushrooms a la Plancha
Not only is the black trumpet edible, it is absolutely delicious. A member of the chanterelle family, it's highly prized for both its wonderful smoky, earthy flavor and crisp, firm texture

This recipe is our version of a Spanish mushroom "tapa," the quintessential Spanish bar food. "A la Plancha" literally means "cooked in a skillet" and this savory and delicious dish is at its best when served piping hot in individual casseroles.
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Roast Beef Tenderloin with Mushroom Ragout
A tenderloin made extra special with the addition of fresh wild mushroom. Like being in heaven here on earth!
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Sweet Corn, Black Trumpet and Truffle Risotto
A dinner to toot your horn about. The black trumpet mushrooms make it easy! Together with corn and truffles, this makes an unforgettable risotto!
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Really Wild Mushroom Soup
This is a fabulous, elegant soup made with a variety of mushrooms. Try it with an assortment of cheeses and crackers. This recipe is adapted from one by Chef Charles Dale, and serves six.

Remember, when washing the mushrooms, make it quick. Soaking the mushrooms in water will diminish their flavor.
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Sweet Corn and Mushroom-Truffle Pasta
This is adapted from one of Emeril's recipes. We add a new twist to some traditional ingredients.
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Triple Mushroom Tart with Farmstead Bacon
This dish is rich, but mild. The Farmstead bacon intensifies the flavor to bring out the best of the cheese and mushrooms. It's wonderful as a side dish, and also works very well for breakfast. Leftovers, if there are any, may be eaten at room temperature with gusto.
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Wild Mushroom Barley Soup with Beef Short Ribs
Serve this soup piping hot with red wine, tossed greens, a loaf of bread, and some creamy, flavorful goat cheese. This is a sustaining, elegant, and slightly "exotic" meal.
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Mushroom and Pea Quinoa Risotto
This is a wonderful dish for any season, and is an elegant accompaniment for any hearty meal. It can also hold its own as the main course for a vegetarian dinner, and goes marvelously with tossed greens. To add a touch of the exotic, more than a touch of "mystery," and a fabulously delicious flavor, serve with a simple salad, tossing the greens with vinegar and tasty roasted pumpkin seed oil.
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Dried Black Trumpet Mushrooms
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