The black trumpet, Craterellus cornucopioides, grows in European deciduous forests. If its name suggests that it is a toxic mushroom, it is not so: excellent edible, it was so called because of the late period of autumn in which it appears, which often coincides with All Saints' Day (Day 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 convivial pies and forest pies. It can also be slipped 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 will keep for up to 18 months.
Quantity: The trumpet will gain 3.5 times its weight when rehydrated. 10g of dried trumpets will be equivalent to approximately 35g of fresh trumpets.
