Black trumpet recipes

Usually found in deciduous woods, the charcoal-colored black trumpet mushroom has a delicate structure, with gently flared and curled ends. Many people use black trumpets with fish, egg dishes and soups. Clean this delicate mushroom with care.

Look for our fresh and dried mushrooms and spring greens from Forest Mushrooms in Minnesota and the Midwest at Lunds & Byerlys, Coborn's, Cashwise, Cub Foods, Whole Foods Markets and Kowalski's Markets.

You can also buy dried mushrooms through our online shop. We offer 14 varieties of wild and cultivated mushrooms, four blends, and porcini and portabella powders. Shipping is free on $75 orders. Visit our online shop here.

Linguine with Mushrooms
Serves 4
  • 4 oz black trumpet mushrooms
  • 8 oz crimini mushrooms
  • 1 clover garlic, minced
  • 1/2 cup dry or cooking (white) wine
  • 2 eggs or egg substitute
  • 1/3 cup heavy cream
  • Parmesan cheese
  • salt and pepper

Slice crimini and black trumpet mushrooms. Sauté crimini in butter for 2 minutes, add trumpet and garlic and sauté 2 minutes more. Add wine and cook until reduced by at least half. Whip eggs and cream and add to mushroom mixture and toss with noodles immediately. Add desired amount of cheese, salt and pepper. The black trumpet looks great against the white sauce and noodles.

Black and White Grits
Recipe from the New York Times
Serves 4-6; 1 hour
  • 1-1/2 cups milk
  • salt
  • 3/4 cup grits, not instant
  • 4 ounces fresh black trumpet mushrooms
  • 4 Tbsp. butter
  • 2 cloves garlic, minced
  • 4 ounces taleggio, rind removed and cut into chunks
  • dash hot red pepper sauce
  • black pepper to taste, freshly ground

Place milk in a large heavy saucepan, and add salt and 2 cups water. Bring to a boil. While whisking constantly, slowly add grits. Lower heat and simmer, stirring until grits are thickened and taste cooked.

While grits cook, wash mushrooms, drain and squeeze dry. Coarsely chop. Melt butter in a medium sauté pan over medium-high heat. Add garlic and cook 1 to 2 minutes, then add mushrooms. Sauté about 10 minutes.

When grits are cooked, mix in cheese. Season with hot sauce, pepper an more salt if desired. Stir in mushrooms.

Monkfish with Spinach and Black Trumpet Sauce
Recipe from the New York Times
Serves 4, 45 minutes
  • 1-1/2 pounds monkfish, approximately
  • 1/4 pound fresh black trumpet mushrooms
  • 1-1/2 pounds fresh spinach, tough stems removed
  • 3 Tbsp. butter
  • 1 shallot, minced
  • 1/4 cup Scotch
  • 1/2 cup heavy cream
  • salt and freshly ground black pepper
  • 2 Tbsp. olive oil

Trim purplish membrane off fish. Cut crosswise into fillets about 1/2 inch thick. Set aside. Plunge mushrooms into cold water to remove any grit. Drain well, then squeeze dry in paper towels. Cut large mushrooms in half lengthwise. Wash spinach in several changes of cold water to remove all grit. Transfer to a colander but do not dry.

Melt butter in a large sauté pan over medium-high heat. Add shallot, and sauté 1 to 2 minutes, then add mushrooms. Cook, stirring often, until wilted and tender, about 10 minutes. Add Scotch and cook until reduced to a glaze; add cream and cook until it coats mushrooms. Season with salt and pepper. Remove from heat but keep warm.

Place spinach in a large pot over medium high heat, cover and steam until wilted. Remove from heat, squeeze dry and keep warm.

In a second large sauté pan, heat oil over high heat until almost smoking. Season fish on both sides with salt and pepper, and lay into hot oil. Cook 4-5 minutes on each side, until very tender. Season spinach, and divide among 4 serving plates; lay monkfish fillets over each. Spoon mushrooms and liquid over each serving (there will be just enough sauce to lightly cover fish.) Serve.

Black Trumpet Linguine
Recipe from the New York Times, adapted from "A Passion for Mushrooms" by Antonio Carluccio
Serves 4, 15 minutes
  • salt
  • 1/2 pound fresh black trumpets
  • 6 Tbsp butter
  • 12 ounces linguine
  • freshly grated nutmeg
  • freshly ground white pepper
  • 1/2 cup Parmesan cheese
  • 3-4 Tbsp chopped fresh chives

Bring a large pot of salted water to a rolling boil. Plunge mushrooms into cold water several times to remove grit. Drain well and squeeze dry. Chop and set aside.
Heat 2 Tbsp. butter in a large sauté pan over medium-high heat. Add mushrooms and sprinkle with salt. Cook, stirring until well wilted and tender, about 10 minutes.

When mushrooms are nearly done, cook pasta until al dente. Remove about 1/4 cup cooking water and set aside. Drain pasta and transfer to a warm serving bowl. Add remaining butter, mushrooms, grated nutmeg and white pepper. Toss to mix, adding reserved water as needed. Add cheese, and toss until pasta is coated and ingredients are integrated. Sprinkle with chives and serve with additional cheese if desired.

Squash Soup with Black Trumpets
Recipe from the New York Times
Serves 4, 2 hours
  • 1 large buttercup squash
  • 1/4 cup pumpkin seeds
  • 4 Tbsp butter
  • 1 clove garlic
  • 2 leeks – white part only cleaned well and chopped
  • 1 small jalapeno, seeded and diced (optional)
  • 1 tsp cumin
  • coarse sea salt
  • 4 cups stock
  • 1/2 cup light cream or half-and-half
  • ground white pepper
  • 4 ounces black trumpet mushrooms, washed and halved

Heat oven to 350 degrees. Cut squash in half. Scrape out seeds (a grapefruit spoon works well). Place squash halves cut-side down on a foil-lined baking sheet, and bake until collapsed and caramelized, about an hour. Toast the pumpkin seeds in a small dry sauté pan over medium-high heat until they start to pop up and brown lightly. Set aside. 

In a heavy soup pot, melt 2 Tbsp. butter over medium heat. Add garlic, leeks and jalapeno and cook, stirring until softened but not browned, 10-15 minutes. Add cumin and salt to taste. Scrape flesh from baked squash and add to pot. Add stock and bring to simmer. Cook 15 minutes, until everything is very soft. Carefully transfer to blender, and puree until smooth. Return pot over very low heat. Stir in cream. Season with pepper and more salt if needed.

In a large sauté pan, melt remaining butter over medium heat. Add black trumpets and salt. Cook, stirring, until tender, about 10 minutes.

To serve, divide mushrooms among serving bowls. Ladle soup over. Sprinkle with pumpkin seeds and serve.

Black Trumpet Souffle
Serves 4
  • 1/4 cup butter
  • 3-5 oz black trumpet mushrooms
  • 3-5 oz crimini mushrooms
  • 1/2 cup flour
  • 1-1/4 cups milk
  • 1/2 to 3/4 cup Swiss cheese
  • 3 eggs

  • salt and pepper

Sauté mushrooms in butter for just a few minutes. Add flour and stir for 2 minutes, slowly stir in milk away from heat. Return to heat and add cheese, salt and pepper. Beat in egg yolks only. Whisk egg whites until stiff in a separate bowl until they begin to become stiff, then fold into mushrooms. Pour into souffle dish and bake until firmed up between 30 and 40 minutes.