[swe.: Svart trumpetsvamp | nor.: Sort trompetsopp | fin.: Mustatorvisieni | dt.: Herbsttrompete, Totentrompete]
Some of the best! Horn of plenty, black chantarelles or black trumpets as they are also called are very intense and aromatic mushrooms. They are excellent for drying and strike a high market value. Since they cannot be cultivated they have certain exclusivity to them.
The hardest part is to spot them. Their black colour and camouflage look makes it sometimes very hard to see them on the forest floors. However, the good news is that these mushrooms tend to grow in the same area year after year. They are also not solitary and tend to grow in masses. So if you are lucky to find some, make sure to remember the exact place for the coming seasons and check your surroundings carefully for more. They prefer calcareous soils and usually grow in the company of beeches or oaks. Due to their black colour they are easy to mistake for rotten mushrooms at a first glance.
diameter: up to 7 cm
months: July – October
colour: greyish black
habitat: oak, beech
characteristic: grows in masses, black funnel, grey on outside
The hollow and funnel-shaped fruiting body is turned up like a trumpet at the edge and reaches a diameter of up to 12 cm. The surface is tomentose to flaky and has a brown-gray or soot-grey to black colour. The smooth outside is usually coloured light grey.
Prepare them in a way that showcases their flavourful aroma. Even though they are also great in mixed mushroom dishes we prefer them solo – especially if used fresh. Some mushrooms that mix well are chantarelles, craterelles or milder species like hedgehog msuhrooms and shaggy manes.
Clean them with a knife and a brush. Avoid rinsing them under water. Carefully cut the mushrooms in half and check the inside of the stem for debris, insect eggs or snails.
Black trumpets – 140 gram (fresh)
Eggs – 3
Red onion – 1
Garlic – 2 cloves
Olive Oil – 4 Tbsp.
Parsley – 2 Tbsp.
Salt – on demand
Pepper – on demand
- Clean the black trumpets carefully. Use a brush and avoid water. Cut the mushrooms in half and check the hollow trunk for dirt and animals.
- Preheat the oven to 200° C top heat.
- Dice the onion and garlic.
- Fry the onion in 2 tbsp olive oil until translucent and put them aside.
- Sauté the horn of plenty in 2 tbsp of olive oil and with a pinch of salt for 5 minutes. Add garlic after 3 minutes.
- Spread the mushrooms evenly in the pan. Add the onion and eggs.
- Put the pan in the oven until the eggs are baked, Make sure your pan can be used for such purposes!
- Add the parsley and carefully slide everything from the pan onto a plate.
- Serve with (dark) bread.
If you want to dry them, cut the cleaned mushrooms in half and put them in the oven. Leave them there at 45° C for around 3 to 4 hours. The oven must remain ajar during the whole time. For this you can e.g. clamp a wooden spoon in the oven door. Turn the trumpets once in a while so they don’t stick to the baking paper. The dried mushrooms can be stored in a jar for a very long time. You can also grind them to a very tasty powder and use it for seasoning.