Indulge in the rich, earthy flavor of black trumpets with these 20 mouthwatering recipes. Black trumpet mushrooms are a gourmet’s delight, prized for their unique, funnel-shaped caps and intense umami taste. Whether you’re looking to elevate your pasta dishes, soups, or meat courses, these versatile ‘shrooms will take your cooking to the next level. From creamy risottos to savory tarts and hearty stews, we’ve curated a selection of recipes that showcase the best of black trumpet mushrooms.
Creamy Black Trumpet Mushroom Risotto
This recipe combines the earthy flavor of black trumpet mushrooms with the creaminess of Parmesan cheese, all wrapped up in a rich and savory risotto.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed black trumpet mushrooms, cleaned and sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the garlic and cook for an additional minute.
5. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
6. Add the white wine (if using) and cook until absorbed.
7. Warm the broth and add it to the rice in 1/2 cup increments, stirring constantly and allowing each portion to absorb before adding the next.
8. When the rice is cooked and creamy, remove from heat and stir in the Parmesan cheese.
9. Season with salt and pepper to taste.
10. Serve immediately.
Cooking Time: 30-40 minutes
Black Trumpet Mushroom and Thyme Pasta
This recipe combines the earthy flavors of black trumpet mushrooms with the subtle aroma of thyme to create a hearty and satisfying pasta dish. Perfect for a cozy evening meal or as a special occasion dinner.
Ingredients:
– 8 oz pasta (such as pappardelle or fettuccine)
– 1 cup black trumpet mushrooms, sliced
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 2 tsp fresh thyme leaves, chopped
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook for 5-7 minutes or until they release their liquid and start to brown.
4. Stir in chopped thyme and season with salt and pepper to taste.
5. Add cooked pasta to the skillet, tossing to combine with mushroom mixture. If needed, add reserved pasta water to achieve desired consistency.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pan-Seared Black Trumpet Mushrooms with Garlic Butter
This recipe showcases the earthy flavor of black trumpet mushrooms, elevated by a rich and aromatic garlic butter sauce. Perfect as an appetizer or side dish for your next dinner party.
Ingredients:
– 12-16 black trumpet mushrooms
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the mushrooms under cold water and pat dry with paper towels.
2. In a small saucepan, melt 1 tablespoon of butter over medium heat. Add the minced garlic and cook for 1-2 minutes, or until fragrant.
3. Add the remaining 1 tablespoon of butter to the saucepan and stir until melted.
4. Place the mushrooms in a hot skillet coated with cooking spray or oil. Cook for 2-3 minutes on each side, or until tender and caramelized.
5. Remove the mushrooms from the skillet and set aside. Pour the garlic butter into a small bowl and whisk to combine.
6. Serve the mushrooms with the warm garlic butter spooned over top. Garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Gruyère Tart
Elevate your appetizer game with this rich and earthy tart, featuring the bold flavors of black trumpet mushrooms and nutty Gruyère cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1/2 cup black trumpet mushrooms, sliced
– 1/4 cup Gruyère cheese, grated
– 2 tablespoons unsalted butter, melted
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a small bowl, whisk together melted butter and olive oil. Brush the mixture evenly over the pastry, leaving a 1-inch border around the edges.
4. Arrange sliced mushrooms and grated Gruyère cheese on one half of the tart, leaving a small border around the edges.
5. Fold the other half of the pastry over the filling to form a triangle or a rustic edge.
6. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.
7. Remove from oven and let cool slightly before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Wild Black Trumpet Mushroom Soup
A rich and earthy soup that celebrates the unique flavor of wild black trumpet mushrooms. This recipe is perfect for mushroom enthusiasts looking to showcase their prized finds.
Ingredients:
– 1 lb wild black trumpet mushrooms, cleaned and sliced
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup chicken or vegetable broth
– 1/2 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add sliced mushrooms and cook until they release their liquid and start to brown, about 10-12 minutes.
4. Pour in broth and bring mixture to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or chives if desired.
Cooking Time: 30-40 minutes
Black Trumpet Mushroom and Leek Quiche
A rich and earthy quiche that combines the deep flavor of black trumpet mushrooms with the sweetness of caramelized leeks. Perfect for a brunch or dinner party.
Ingredients:
– 1 9-inch pie crust
– 2 large leeks, thinly sliced
– 8 oz black trumpet mushrooms, sliced
– 2 cloves garlic, minced
– 1/2 cup heavy cream
– 2 large eggs
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté the leeks and garlic until softened and caramelized. Add mushrooms and cook until tender.
4. In a bowl, whisk together eggs and heavy cream. Season with salt and pepper to taste.
5. Arrange the mushroom-leek mixture in the pie crust. Pour the egg mixture over the filling.
6. Bake for 35-40 minutes or until the quiche is set and golden brown.
7. Let it cool slightly before serving. Garnish with fresh thyme leaves, if desired.
Cooking Time: 35-40 minutes
Grilled Black Trumpet Mushrooms with Herbs
Elevate your outdoor cooking with these earthy and aromatic grilled mushrooms, perfectly seasoned with a blend of fresh herbs.
Ingredients:
– 1 pint black trumpet mushrooms
– 2 tbsp olive oil
– 2 tbsp butter
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. Rinse mushrooms and pat dry with paper towels.
3. In a small bowl, mix together olive oil, butter, garlic, thyme, and rosemary.
4. Brush the mixture evenly onto both sides of the mushrooms.
5. Season with salt and pepper to taste.
6. Grill mushrooms for 3-4 minutes per side, or until tender and slightly charred.
7. Garnish with chopped parsley, if desired.
8. Serve immediately.
Cooking Time: 12-16 minutes
Black Trumpet Mushroom and Truffle Oil Pizza
Elevate your pizza game with this earthy and indulgent combination of black trumpet mushrooms and truffle oil. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 lb pizza dough
– 1/2 cup black trumpet mushrooms, sliced
– 2 tbsp truffle oil
– 1/4 cup caramelized onions
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread caramelized onions over the dough, leaving a 1/2-inch border.
4. Arrange sliced black trumpet mushrooms on top of the onions.
5. Drizzle truffle oil over the mushrooms.
6. Sprinkle Parmesan cheese over the top.
7. Season with salt and pepper to taste.
8. Bake for 15-20 minutes or until crust is golden brown.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Spinach Stuffed Chicken
A savory and earthy twist on traditional stuffed chicken, this recipe combines the rich flavors of black trumpet mushrooms with the freshness of spinach. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup black trumpet mushrooms, sliced
– 2 cups fresh spinach leaves
– 1/2 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until tender, about 3-4 minutes.
3. Add the spinach leaves to the skillet and cook until wilted, about 1 minute. Season with salt and pepper to taste.
4. Stuff each chicken breast with the mushroom-spinach mixture, dividing it evenly among the four breasts.
5. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and top each with grated cheddar cheese.
6. Bake for 25-30 minutes or until the chicken is cooked through and the cheese is melted and golden brown.
Cooking Time: 25-30 minutes
Black Trumpet Mushroom and Goat Cheese Crostini
Elevate your appetizer game with this flavorful Black Trumpet Mushroom and Goat Cheese Crostini recipe!
Ingredients:
– 1 baguette, sliced into 1/2-inch thick rounds
– 8 oz goat cheese, crumbled
– 12-15 black trumpet mushrooms, cleaned and stems removed
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. Place the mushroom slices on the prepared baking sheet in a single layer.
4. Drizzle with olive oil and season with salt and pepper.
5. Roast mushrooms for 12-15 minutes, or until tender and caramelized.
6. Meanwhile, toast the baguette slices by placing them on a separate baking sheet and baking for 5-7 minutes, or until lightly browned.
7. Assemble the crostini by spreading goat cheese on each toasted slice, then topping with roasted mushrooms.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25-30 minutes
Black Trumpet Mushroom and Wild Rice Pilaf
This hearty pilaf combines the earthy flavors of black trumpet mushrooms with the nutty goodness of wild rice, perfect for a cozy dinner or special occasion.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz black trumpet mushrooms, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the wild rice and soak it in water or broth for at least 30 minutes. Drain and set aside.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Stir in the thyme, salt, and pepper.
5. Add the soaked wild rice to the saucepan and stir to combine with the mushroom mixture.
6. Cook for an additional 2-3 minutes or until the pilaf is lightly toasted and fragrant.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 30-40 minutes
Braised Black Trumpet Mushrooms with Red Wine
Elevate your dish with this rich and savory braising recipe that showcases the earthy flavor of black trumpet mushrooms. This slow-cooked delight is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 pound black trumpet mushrooms, cleaned and trimmed
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup red wine (such as Cabernet Sauvignon)
– 1 cup chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the onion and cook until caramelized, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the mushrooms and cook until they release their liquid and start to brown, about 5-7 minutes.
5. Add the red wine, chicken broth, and thyme. Bring to a simmer.
6. Reduce heat to low and braise for 20-25 minutes or until the sauce has thickened and the mushrooms are tender.
7. Season with salt and pepper to taste.
Cooking Time: 40-45 minutes
Black Trumpet Mushroom and Caramelized Onion Tartlets
Elevate your appetizer game with these elegant tartlets, featuring the earthy flavor of black trumpet mushrooms and the sweet depth of caramelized onions.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup black trumpet mushrooms, sliced
– 1 large onion, thinly sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry to a thickness of about 1/8 inch. Cut into small squares, about 3 inches per side.
3. In a skillet, cook onions over medium heat until caramelized, stirring occasionally. Add mushrooms and cook until they release their moisture and start to brown.
4. Spoon a small amount of the mushroom-onion mixture onto one half of each pastry square. Fold the other half over to form a triangle or shape of your choice.
5. Brush edges with butter and season with salt and pepper. Place on prepared baking sheet and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Sage Butter Gnocchi
Experience the earthy flavors of black trumpet mushrooms and the brightness of sage in a rich butter sauce, paired with pillowy gnocchi. This dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 pound potato gnocchi
– 2 tablespoons unsalted butter
– 1/4 cup black trumpet mushroom duxelles (or substitute with cremini mushrooms)
– 2 tablespoons chopped fresh sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook gnocchi according to package instructions; drain and set aside.
2. In a large skillet, melt butter over medium heat. Add mushroom duxelles and cook until fragrant, about 2 minutes.
3. Stir in chopped sage and cook for an additional minute.
4. Combine cooked gnocchi with the mushroom-sage mixture. Season with salt and pepper to taste.
5. Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Brie Stuffed Pork Chops
Elevate your pork chops with the earthy flavor of black trumpet mushrooms and the creaminess of brie cheese.
Ingredients:
– 4 pork chops (1 inch thick)
– 1/2 cup black trumpet mushroom duxelles (see note)
– 1/4 cup crumbled brie cheese
– 2 tablespoons olive oil
– 1 teaspoon thyme
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, mix together mushroom duxelles and brie cheese.
3. Season pork chops with salt, pepper, and thyme.
4. Stuff each pork chop with the mushroom-brie mixture, dividing it evenly among the four chops.
5. Drizzle olive oil over the stuffed pork chops.
6. Place the pork chops on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
Note: Black trumpet mushroom duxelles can be found in specialty stores or online. If unavailable, substitute with sautéed mushrooms and a pinch of thyme.
Cooking Time: 25-30 minutes
Black Trumpet Mushroom and Lentil Stew
This flavorful stew is a perfect blend of earthy mushrooms, tender lentils, and aromatic spices. It’s a great option for a cozy dinner or lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 8 oz black trumpet mushrooms, sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, heat oil over medium-high heat. Add onion and cook until softened, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5-6 minutes.
4. Add lentils, cumin, paprika, salt, and pepper. Stir to combine.
5. Pour in broth and bring to a boil. Reduce heat to low and simmer for 30-40 minutes or until lentils are tender.
6. Taste and adjust seasoning as needed.
7. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Black Trumpet Mushroom and Parmesan Polenta
Savor the earthy flavor of black trumpet mushrooms paired with the nutty taste of parmesan cheese in this creamy polenta dish.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 8 oz black trumpet mushrooms, sliced
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring the water to a boil in a large saucepan. Gradually whisk in the polenta cornmeal.
2. Reduce heat to medium and cook for 5-7 minutes or until the polenta thickens, stirring frequently.
3. Add butter, onion, and mushrooms. Cook for an additional 2-3 minutes, stirring occasionally.
4. Stir in parmesan cheese until melted and well combined. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Asparagus Stir-Fry
This recipe combines the earthy flavor of black trumpet mushrooms with the tender crunch of asparagus, all in a quick and easy stir-fry. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup black trumpet mushrooms, sliced
– 1 pound fresh asparagus, trimmed
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the sliced onions and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, until fragrant.
4. Add the asparagus and cook until tender, about 5 minutes.
5. Add the mushrooms and soy sauce. Cook until the mushrooms are tender and the liquid has evaporated, about 3-4 minutes.
6. Season with salt and pepper to taste.
7. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Duck Confit Salad
Elevate your salad game with this rich and earthy combination of black trumpet mushrooms, tender duck confit, and fresh greens. This recipe is perfect for a special occasion or a cozy night in.
Ingredients:
– 1 cup black trumpet mushrooms, sliced
– 1/2 cup duck confit, shredded
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup crumbled goat cheese
– 1 tablespoon truffle honey
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss the sliced mushrooms with a pinch of salt and roast in the oven for 10-12 minutes, or until tender.
3. In a large bowl, combine the mixed greens, roasted mushrooms, shredded duck confit, and crumbled goat cheese.
4. Drizzle truffle honey over the salad and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh thyme leaves and serve immediately.
Cooking Time: 15-20 minutes
Black Trumpet Mushroom and Hazelnut Pâté
This rich and earthy pâté is a perfect blend of the forest’s treasures, featuring black trumpet mushrooms and hazelnuts. Serve it with crackers or toasted bread for a sophisticated snack.
Ingredients:
– 1 cup fresh black trumpet mushrooms, cleaned and sliced
– 1/4 cup hazelnuts, toasted and chopped
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1 tablespoon cognac (optional)
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, sauté the mushrooms in butter over medium heat until they release their liquid and start to brown.
2. Add the toasted hazelnuts, garlic, and cognac (if using). Cook for an additional 2-3 minutes, stirring frequently.
3. Remove from heat and let cool slightly.
4. Blend the mixture in a food processor until smooth and creamy, seasoning with salt and pepper to taste.
5. Transfer to a serving dish or airtight container. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Summary
Get ready to elevate your gourmet meals with these mouthwatering black trumpet mushroom recipes! From creamy risottos and pasta dishes, to savory tarts and quiches, these 20 recipes showcase the versatility of this prized ingredient. Indulge in pan-seared mushrooms with garlic butter, or try your hand at grilling them with herbs. You’ll also find inspiration for pizzas, salads, and even stuffed chicken and pork chops. Whether you’re a seasoned chef or a culinary newcomer, these black trumpet mushroom recipes are sure to delight your taste buds and impress your guests.
