What is it?
Sweet, earthy, rich, aromatic—all of these words describe the flavor and heady fragrance of wild black trumpet mushrooms. Named for their shape, these delicate mushrooms can range in color from brown to gray to black. They’re commonly found near beech and oak trees from late fall through early winter.
Also known as black chanterelles, they’re excellent on their own as a sautéed side dish, or as an addition to risotto, soups, casseroles, and especially on homemade spaetzle.
How to prep:
Just before cooking, wash them well in several changes of water to remove any dirt, and trim the root ends if they look dry.
How to store:
Store them in the refrigerator in a closed paper bag or a plastic container covered with a dry kitchen towel for up to five days.