Also known as the black chanterelle, horn of plenty, black trumpet, and trumpet de la mort or “trumpet of the dead” based on the imagery that buried corpses are playing these fungal horns from beneath the ground. The outside can be rather waxy and black, but the inner part of the horn is usually velvety and charcoal grey. It’s a rather morbid looking specimen with an aroma of air-cured beef. The flavor is highly prized and tastes of an overripe washed rind cheese or a black truffle. The texture is close to that of a soft piece of dry mozzarella when reconstituted.
These little lolitas are best cooked up in risottos, ragus, or minced with a bit of pork and shallot and stuffed into ravioli. In addition, they’re also excellent served with fresh gnocchi and dressed in gremolata.
|Ingredients||Dried black trumpet mushrooms.|
|Recommended Applications||These mushrooms add a magnificent flavor when applied to casseroles or soups. Wonderful in vegetarian cooking, as they add the richness and depth that is lost without the role of meat in the recipe. They can also be used traditionally in rice dishes or sautéed to be added to any dish.|
|Dietary||May Contain Naturally Occurring Sulfites|
|Basic Preparation||Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining.|
|Qualities||Gluten-Free, Kosher Parve, Non-GMO|
|Cuisine||American, Bulgarian, Chinese, French|
|Handling / Storage||Store in a cool, dry place.|
|Shelf Life||2 Years|
|Country of Origin||Bulgaria|
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