Dried Black Trumpet
The black trumpet, Craterellus cornucopioides, grows in European deciduous forests. If its name suggests that it is a poisonous fungus, it is not: excellent edible, it was called so because of the late autumn period when it appears, which Often coincides with All Saints' Day (feast of the dead).
Tasting : It is an ideal garnish for duck and veal, in particular and lends itself perfectly to egg-based preparations (omelet, scrambled eggs ...). The trumpet of the dead can also be used to make friendly pies and forest pies. You can also slip it into pâtés and terrines. Rehydrate for 1 hour in lukewarm water and rinse thoroughly.
Ingredients : Trumpet of the dead (Craterellus cornucopioides)
Storage : In a dry place away from heat it can be kept up to 18 months.
Quantity : The trumpet by rehydrating itself will gain 3.5 times its weight. 10g of dried trumpets will be equivalent to approximately 35g of fresh trumpet.