This is a mushroom that goes by many names: black chanterelle, black trumpet, horn of plenty, poor man's truffle. In Latin it is Craterellus cornucopioide.
Without a separated stem and cap, the mushroom looks like an elongated funnel. The aromatic, thin-walled and delicate fungi range in color from grayish brown to almost black.
When it is black trumpet season, these mushrooms often grow abundantly on the roots of trees. Preserving the excesses of the season provides us with enough for the whole year.
We are devoted to this mushroom. It dries well, retaining all the distinctive, fruity aroma and earthy, buttery taste it holds when fresh. What more can you ask for?
We follow wild mushrooms around the world and forage for the finest quality in the woods, fields and mountains where they grow. While they are available, we sell most of them fresh, but also preserve some of nature’s bounty. Dried naturally and carefully packed in France, our mushrooms offer the flavor of the forest year-round.
We think that a pantry is not complete without a few jars of dried mushrooms, ready for when inspiration strikes.
Reconstitute these mushrooms like you would any other, soaked in warm water to cover until they rehydrate and plump. Strain and reserve the flavorful liquid to use in soups or sauces.
Use them in a variety of dishes. They are especially good tossed with your favorite roasted mushroom mix or tossed in a preserved-tuna or fresh bean salad.
Preserved mushrooms extend the limited seasonality of our favorite wild mushrooms. Plucked at the height of freshness and naturally air-dried without the addition of chemicals, our dried mushrooms offer big flavor in small packages. They are the next best thing to fresh, and a must-have in every pantry.
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