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Mushroom · Intense · ENTRY 04

Black trumpet

Woody, smoky and truffle-like, especially concentrated after drying. Thin and supple.

Origin
Europe, deciduous woodland
Texture
Thin and supple
THE MUSHROOM AT A GLANCE

What it brings to your cooking

Woody, smoky and truffle-like, especially concentrated after drying.

Scientific name
Craterellus cornucopioides
Texture
Thin and supple
Origin
Europe, deciduous woodland
01
WILD OR CULTIVATED

Where it grows

Under deciduous trees, especially beech and oak, in damp soils rich in fallen leaves.

02
BEFORE COOKING

Choose and prepare it well

Split hollow stems to remove soil and needles; rinse quickly and dry.

IN PRACTICE, STEP BY STEP
  1. Choose firm specimens without slimy areas or unusual smells. For wild species, use only batches checked by a competent inspection service.
  2. Clean with a brush or damp cloth. If soil persists, a very brief rinse is possible, but dry immediately: waterlogged mushrooms brown poorly.
  3. Separate parts that cook at different rates and cut even pieces. Prepare the pan before cutting the most fragile species.
TERMS TO KNOW
Stem
the part supporting the cap; its base may be earthy or tough.
Simmer
heat just below a full boil, with small bubbles rather than vigorous bubbling.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Cap
the top and usually widest part of a mushroom.
Sear
cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
03
COOKING TECHNIQUE

The best way to cook it

Briefly sauté or simmer in sauce; dried powder seasons very effectively.

AvoidOpen the hollow stem: soil and small debris easily hide inside.

SÈVE MINI-RECIPE · STEP BY STEP

Black trumpet tagliatelle

Total time · 25 min2 people

BEFORE YOU START

Clean and cut all mushrooms before heating the pan. Dry well and allow enough space for browning rather than stewing in their water.

RECIPE GUIDANCE5 minutes
INGREDIENTS
  • 180 g tagliatelle
  • 120 g black trumpets
  • 1 shallot
  • 12 cl cream
  • Parmesan
  1. 1

    Split and clean trumpets carefully, then sauté with shallot.

  2. 2

    Add cream and simmer for 5 minutes while pasta cooks.

  3. 3

    Combine with tagliatelle and some cooking water; finish with Parmesan and pepper.

HOW TO TELL WHEN IT IS READY

Maintain a gentle simmer rather than a rolling boil. Taste near the end: texture should be tender and liquid more aromatic without excessive reduction.

TERMS EXPLAINED
Stem
the part supporting the cap; its base may be earthy or tough.
Simmer
heat just below a full boil, with small bubbles rather than vigorous bubbling.
Gently simmer
cook gently for a while in liquid with a very light simmer.
Cap
the top and usually widest part of a mushroom.
Sear
cook quickly on a very hot surface to brown the outside without boiling food in its moisture.
04 · WHAT WITH?

Pairings that work

creamshallotegggamepotato
05 · ON THE PLATE

Dish ideas

dark mushroom saucerisottostuffingsmooth soup
SAFETY

Have every wild harvest professionally checked, despite its apparently distinctive shape.