Also known as Horn of Plenty and the slightly less appealing Trumpet of Death (La Trompette de Mort in French), this mushroom is rather special in taste an appearance. The flavour is quite intense, similar to the chanterelle and it is black in colour, which some may find off putting – but I think is wonderful. I found it hard to decide what to do with these mushrooms as I really wanted to let their colour and flavour stand out. Seeing as Christmas is fast approaching and Thanksgiving is knocking at the door for the Americans, I decided to create a dish to go on the side of a roast. I say that – I did actually find that this dish served the purpose of dinner as a whole for me, but I did consume the entire bowl. I have used baby greens in this recipe, but it would work just as well with kale or the more festive brussel sprout tops.
To prepare the mushrooms, I would suggest slicing them in half length ways. As they are hollow, dirt can gather inside and be hard to get to if they are not cut open. To wash, take a bowl of cold water and dunk them in quickly, then lay them out on some kitchen roll to avoid them absorbing the water.
– generous knob of butter
– 100g Black Trumpet, washed and sliced in half lengthways
– 100g greens
– 1/2 cup of single cream
– nutmeg, grated
Cut your greens into 1-2 inch ribbons and blanch them in a saucepan of slightly salted water. Remove them from the pan once they have cooked slightly and quickly plunge into a bowl of cold water to stop them cooking. This will also help them retain their colour. Remove them from the cold water after a couple of minutes and leave to dry on some kitchen roll. Melt your butter in a pan on a medium high heat and add the greens. Cook these until they are nearly tender, then add your mushrooms. Cook these for a few minutes (they don’t tend to take very long) before turning the heat down slightly and adding the cream. Stir the cream through the mixture and then serve with a light grating or nutmeg on top.