Wild Foraged Black Trumpet Mushroom Spread
The black trumpet (Craterellus cornucopioides, aka “trumpet of death” or “horn of plenty”) is one of my favorite wild mushrooms. Don’t let its unremarkable appearance fool you; this is one of the best tasting fungi you’ll ever find. Black trumpets are considered a gourmet edible mushroom. They have a smoky, rich flavor and a pleasant, fruity aroma.
There are no poisonous look alikes, making this a great mushroom for beginners to identify. Unfortunately they’re not always easy to find. Their dark color and strange shape make them look like little black holes on the forest floor. Many times people (like me) have looked right at them without realizing the treat before their very eyes!
Black Trumpet mushrooms are a truly wild species that cannot be cultivated. But don’t worry, even if you aren’t ready to head out into the woods to forage for them yourself, But Black Trumpets can also be purchased dried in specialty food shops and online HERE.
It took us several years of foraging before we found any Black Trumpet mushrooms and once we found them the real challenge is figuring out best way to enjoy them. This Wild Foraged Black Trumpet Mushroom Spread is quick, easy, and delicious. A perfect recipe to make when you triumphantly return home with your first trumpets. We also regularly enjoy them in my Black Trumpet Risotto and as a topping on pizza.
I use fresh garlic scapes (the immature flowering tops of young garlic) from our garden in this dip, you can also use shallots or green onions. Most often in the late spring/early summer you’ll find garlic scapes at your local farmer’s market.
- 1 tablespoon Ghee or butter
- 2 tablespoons Garlic Scapes or shallots
- 1/2 cup coarsely chopped Black Trumpet Mushrooms (cleaned)
- 8 ounce Cream Cheese
- 1 pinch Sea Salt to taste
- 1 pinch White Pepper to taste
- In a skillet over medium/low heat, sauté garlic scapes in ghee until soft.
- Add in black trumpet mushrooms continue sautéing until mushrooms are cooked through and any liquid is evaporated.
- Reduce heat to low, add cream cheese (cut or scooped into roughly 1 tablespoon sized chunks). Stirring constantly until the cream cheese is melted and mixed throughly.
- Transfer to a an air tight jar or container and chill in the refrigerator for at least 2 hours prior to allow the flavors to come together.
- Remove dip from at the refrigerator roughly 30 minutes prior to serving to allow it to warm to room temperature. Serve with crackers, toasted bread or raw vegetables.
Not mushroom for improvement
Wonderful post! I love mushrooms but this one I never heard of!