They are a great alternative to fresh black trumpets, which are available in the winter only and can be difficult to find in season.
Reconstitute these mushrooms like you would any other, soaked in a little warm water, until they rehydrate and plump. 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.
"Use good-quality tuna packed in olive oil in this salad, which mixes dried black trumpet mushrooms with plenty of fresh thyme and garlic."
"Chef Adam Heath cooks up a quick mushroom ragout with white buttons, black trumpet and fresh porcini. He enriches the sauce with the braising liquid from his venison shanks. Veal demi-glace would also work."
"Braised game ragu is a dish popular all over Italy. Frank Stitt shreds the braised rabbit leg meat and quickly cooks it with sautéed, mixed mushrooms and parmesan cheese."
