The Black Trumpet (Craterellus cornucopioides), also known as the “Truffle of the Poor,” is arguably the most fragrant of all wild mushrooms. Drying these “horns of plenty” creates an incredibly deep, smoky, and almost buttery aroma that infuses pasta perfectly. Keeping them whole allows their elegant, dark funnel shapes to create a striking visual contrast on the plate.
Ingredients:
Dried Whole Black Trumpets (Craterellus cornucopioides): 40g.
Tagliatelle or Pappardelle: 400g (fresh egg pasta is ideal).
Shallot: 1 large, finely minced.
Garlic: 2 cloves, very thinly sliced.
Butter: 50g (use truffle butter for an extra luxury touch).
Heavy Cream: 100ml.
Dry White Wine: 60ml.
Fresh Parsley: 2 tbsp, finely chopped.
Parmigiano-Reggiano: Freshly grated for serving.
Sea Salt & Black Pepper: To taste.
Reserved Soaking Liquid: 100ml (carefully strained).
Instructions:
The Rehydration: Rinse the dried trumpets quickly. Soak them in warm water for 30 minutes. Once tender, remove the mushrooms and gently squeeze. CRITICAL: These mushrooms can hold grit in their hollow centers; strain the soaking liquid through a coffee filter or paper towel to ensure it is perfectly clear. Reserve 100ml.
The Sauté: Melt half the butter in a large skillet over medium heat. Add the shallots and cook until soft. Add the garlic and the whole rehydrated Black Trumpets. Sauté for 5 minutes—you want them to slightly intensify in color and release their smoky scent.
The Deglaze: Pour in the white wine and let it bubble until reduced by half. Add the 100ml of reserved soaking liquid and simmer for 3-4 minutes.
The Sauce: Stir in the heavy cream and the remaining butter. Lower the heat and let the sauce thicken slightly. Season with salt and a generous amount of black pepper.
The Pasta: Cook your pasta in salted boiling water until al dente. Reserve a splash of pasta water before draining.
The Marriage: Toss the pasta directly into the skillet with the Black Trumpet sauce. Add a little pasta water if needed to reach a silky consistency. Throw in the fresh parsley.
Serve: Plate immediately with a shower of freshly grated Parmigiano-Reggiano.
Gourmet Tip:
“The Black Trumpet is famous for its ‘black gold’ status. Because it is hollow, it acts like a vessel for the sauce. Keeping them whole ensures that every time you bite into a mushroom, you get an explosion of concentrated forest flavor and silky cream.”
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