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Everything You Need to Know About Foraging Mushrooms

By,
Gourmandize
Black Trumpets 10/11

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Black Trumpets

Admittedly, the greyish, funnel-shaped mushrooms don't look particularly appetizing. But don't let their appearance you. Autumn trumpets are pretty delicious. 

The earliest specimens can be found in beech forests as early as mid-August, but their main season is in September and October. Due to their shape, they are quite difficult to clean, but if that's too much work for you, you can buy them in dried form all year round.

Autumn trumpets work well with meat and egg dishes, but we love this black trumpet mushroom pasta. Give it a go!

Ingredients (for 2 people):

  • 3 cups black trumpet mushrooms (dried is fine)
  • 1/4 cup olive oil
  • 1/4 cup fresh-grated parmesan cheese
  • 1 1/2 tbsp fresh rosemary (finely chopped)
  • 1 1/2 tbsp fresh thyme (finely chopped)
  • 1/2 tsp pink sea salt (for for mushrooms)
  • 4 oz. pasta noodles of your choice

Instructions:

  1. Place mushrooms in a pan and sauté with 1/2 tsp salt and enough water to cover the mushrooms.
  2. Cook on medium-heat until water has almost cooked off. This should take 20 minutes.
  3. Add olive oil and fresh herbs.
  4. Turn heat down to low-medium for 15 mins. This will allow for access water to burn off, and for the herbs and mushrooms to infuse the oil, but make sure not to burn the herbs. Top tip: To make black trumpet mushroom bread dip, stop here, add the ingredients to a blender and voila!
  5. Boil a pan of water and add salt. Add the noodles and once the pasta is cooked, strain and add to a pan with the mushrooms. Toss the noodles and mushrooms together while the stove is on low-heat.
  6. Plate up and top with freshly-grated parmesan cheese.

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