Trompette de la Mort, Fresh

Trompette de la Mort: The Mysterious Mushroom with a Bold, Nutty Flavour!

The Trompette de la Mort, also known as the 'Trumpet of Death' or Black Chanterelle, is a wild mushroom highly prized for its unique flavour and striking appearance. Its distinctive trumpet shape and ruffled edges make it easily recognisable and its colour, ranging from dark grey to black, adds a mysterious allure. Despite its intimidating name, Trompette de la Mort offers a rich and complex flavour, with earthy and nutty undertones that deepen as it cooks. When prepared, it brings a pleasantly chewy texture that enhances any dish with a natural, umami-filled taste. These mushrooms are typically available fresh from late summer to early spring, with autumn being their peak season, making them a favourite for warming seasonal dishes.

Trompette de la Mort Cooking Suggestions

• Sauteing: In butter or olive oil to bring out its natural, nutty flavour.
• Dry sauteing: On low heat to release its moisture, concentrating its taste.
• Mixing: Add to soups or broths for a rich, umami kick.
• Slow Cooking: With cream or wine sauces to infuse with complementary flavours.
• Drying & Grinding: To create a powder that enhances sauces, stews or pasta.

Trompette de la Mort Serving Suggestions

• Sauces: Cream or butter sauces to balance its earthy flavour.
• Meats: Roasted meats, such as beef or game, to enhance the savoury profile.
• Herbs: Aromatic herbs like thyme, rosemary or sage for added depth.
• Pasta or Risotto: For a hearty, umami-packed meal.
• Cheese: Especially Parmesan or Gruyere, for added creaminess and complexity.