Craterellus cornucopioides, or horn of plenty, is an edible mushroom. It can also be known as the black chanterelle, black trumpet, trompette de la mort (French) or trumpet of the dead.
The Cornucopia, in Greek mythology, referred to the magnificent horn of the nymph Amalthea's goat (or of herself in goat form), that filled itself with whatever meat or drink its owner requested. It has become the symbol of plenty.
A possible origin for the name "trumpet of the dead" is that the growing mushrooms were seen as being played as trumpets by dead people under the ground.
Black Trumpet Mushrooms are a very versatile mushroom. They are in a similar family to Chanterelles but grow in a funnel shape and have no gills. Due to their meaty texture and rich smoky flavor, Black Trumpets lend them selves well to soups, sauces, pasta and virtually any meat dish.
Here at Ponderosa Mushrooms we provide year-round supply of Black Trumpets in the form of top quality fresh mushrooms during peak seasons, and in-house dried and frozen Black Trumpets when fresh is not available.
Squash Soup with Black Trumpets
1 large buttercup squash, about 2 pounds
1/4 cup pumpkin seeds
4 tablespoons butter
1 clove garlic
2 leeks, white parts only, cleaned well and chopped
1 small jalapeño, seeded and diced (optional)
1 teaspoon cumin
Coarse sea salt
4 cups stock
1/2 cup light cream or half-and-half
Freshly ground white pepper
4 ounces fresh black trumpet mushrooms, washed and halved.
Method:1. Heat oven to 350 degrees. Cut squash in half, and scrape out seeds (a grapefruit spoon works best). Place cut-side down on a foil-lined baking sheet, and bake until collapsed and caramelized, about 1 hour. Toast pumpkin seeds in a small dry sauté pan over medium-high heat until they start to pop and brown lightly but not burn. Set aside. 2. In a heavy soup pot, melt 2 tablespoons butter over medium heat. Add garlic, leeks and jalapeño, and cook, stirring, until softened but not browned, 10 to 15 minutes. Add cumin and salt to taste. Scrape flesh from baked squash, and add to pot. Add stock, and bring to a simmer. Cook 15 minutes, until everything is very soft. Carefully transfer to blender, and purée until smooth. Return to pot over very low heat. Stir in cream. Season with pepper and more salt if needed. 3. In a large sauté pan, melt remaining butter over medium heat. Add black trumpets and salt. Cook, stirring, until tender, about 10 minutes. 4. To serve, divide mushrooms among serving bowls. Ladle soup over. Sprinkle with pumpkin seeds, and serve. Yield: 4 servings.
Black Trumpet Linguine
Adapted from ''A Passion for Mushrooms''
by Antonio Carluccio (Salem House, 1989)
1/2 pound fresh black trumpets
6 tablespoons butter
12 ounces fresh linguine
Freshly grated nutmeg
Freshly ground white pepper
At least 1/2 cup freshly grated Parmigiano-Reggiano
3 to 4 tablespoons chopped fresh chives.
Method:1. Bring a large pot of salted water to a rolling boil. Plunge mushrooms into cold water several times to remove grit. Drain well and squeeze dry. Chop and set aside. 2. Heat 2 tablespoons butter in a large sauté pan over medium-high heat. Add mushrooms, and sprinkle with salt. Cook, stirring, until wilted and tender, about 10 minutes. 3. When mushrooms are nearly done, cook pasta until al dente. Remove about 1/4 cup cooking water, and set aside. Drain pasta, and transfer to a warm serving bowl. Add remaining butter, mushrooms, grated nutmeg and white pepper. Toss to mix, adding reserved water as needed. Add cheese, and toss until pasta is coated and ingredients are integrated. Sprinkle with chives, and serve with additional cheese if desired. Yield: 4 servings.
Mockfish with Spinach and Black Trumpet Sauce3>
1 1/2 pounds monkfish, approximately
1/4 pound fresh black trumpet mushrooms
1 1/2 pounds fresh spinach, tough stems removed
3 tablespoons butter
1 shallot, minced
1/4 cup Scotch
1/2 cup heavy cream
Salt and freshly ground black pepper
2 tablespoons olive oil.
Method:1. Trim purplish membrane off fish. Cut crosswise into fillets about 1/2 inch thick. Set aside. Plunge mushrooms into cold water to remove any grit. Drain well, then squeeze dry in paper towels. Cut large mushrooms in half lengthwise. Wash spinach in several changes of cold water to remove all grit. Transfer to a colander but do not dry. 2. Melt butter in a large sauté pan over medium-high heat. Add shallot, and sauté 1 to 2 minutes, then add mushrooms. Cook, stirring often, until wilted and tender, about 10 minutes. Add Scotch, and cook until reduced to a glaze; add cream, and cook until it coats mushrooms. Season with salt and pepper. Remove from heat but keep warm. 3. Place spinach in a large pot over medium-high heat, cover, and steam until wilted. Remove from heat, squeeze dry and keep warm. 4. In a second large sauté pan, heat oil over high heat until almost smoking. Season fish on both sides with salt and pepper, and lay into hot oil. Cook 4 to 5 minutes on each side, until very tender. Season spinach, and divide among 4 serving plates; lay monkfish fillets over each. Spoon mushrooms and liquid over each serving (there will be just enough sauce to lightly cover fish). Serve. Yield: 4 servings.
Black and White Grits
1 1/2 cups milk
3/4 cup grits, not instant
4 ounces fresh black trumpet mushrooms
4 tablespoons butter
2 cloves garlic, minced
4 ounces taleggio, rind removed and cut into chunks
Dash hot red pepper sauce
Freshly ground black pepper to taste.
Method:1. Place milk in a large heavy saucepan, and add salt and 2 cups water. Bring to a boil. While whisking constantly, slowly add grits. Lower heat, and simmer, stirring, until grits are thickened and taste cooked. 2. While grits cook, wash mushrooms, drain and squeeze dry. Coarsely chop. Melt butter in a medium sauté pan over medium-high heat. Add garlic, and cook 1 to 2 minutes, then add mushrooms. Sauté about 10 minutes. 3. When grits are cooked, mix in cheese. Season with hot sauce, pepper and more salt if desired. Stir in mushrooms. Yield: 4 to 6 servings.
Recipes courtesy of The New York Times