How to dry my black trumpets and cook them 🍄

Death trumpets often grow in moist areas and are prone to harboring soil, pine needles, or small insects. For effective cleaning:

• Shake your mushrooms outdoors to remove most of the soil and debris.
• Quickly immerse the mushrooms in a large bowl of cold water. Stir gently to remove any impurities from the bottom. Repeat this process 2 or 3 times if necessary.
• Drain then dry carefully on a cloth or absorbent paper.

Tip: avoid leaving them to soak for too long, as they will become waterlogged and lose their flavor.

Drying concentrates the aromas and allows you to preserve your trumpets for several months, even years. Here are three methods:

1. In a traditional oven

Preheat the oven to 50°C maximum, fan-assisted. Arrange the cleaned mushrooms on a wire rack lined with parchment paper. Let them dry for 3 to 4 hours, leaving the oven door slightly ajar to allow moisture to escape.

2. With a dehydrator

This is the ideal method: steady, gentle, and unattended. Place the trumpets on the dehydrator trays, set the temperature between 40 and 50°C, and let it run for 6 to 8 hours.

3. In the open air

If you have a dry, warm, and well-ventilated area, you can spread the mushrooms on a cloth or string them into a garland with cotton thread. Allow several days for drying.

The sign that they are very dry: they become brittle under the fingers.

Once thoroughly dried, store your trumpets in an airtight glass jar , away from light and humidity. They will keep for more than a year without any problems.

For optimal preservation, add a small moisture-absorbing sachet (food-grade silica). Some enthusiasts even grind them into powder , perfect for seasoning sauces, omelets and pasta.

Soak them in warm water for 15 to 20 minutes. Drain and use like fresh mushrooms. Don't throw away the soaking water: filtered, it is rich in flavor and can be used as a base for a risotto or sauce.

Fresh, the trumpets reveal all their woody and slightly smoky aroma. Here are some ideas:

• In a pan : brown your mushrooms in a little butter and chopped garlic, add fresh parsley at the end of cooking.
• In an omelet : beat eggs with a spoonful of cream, add your sautéed trumpets, and let cook gently.
• In sauce : mix them with a cream, shallot and white wine sauce to accompany pasta, rice or poultry.
• As a side dish : perfect with a piece of veal, game or a simple roast pork.

With its pronounced flavor, the black trumpet goes well with light, fruity red wines (Pinot Noir, Gamay), but also with dry, aromatic whites (Chardonnay, Chenin). For a regional pairing, serve them with a dry Alsace wine.

Like many mushrooms, the black trumpet is low in calories but rich in fiber, minerals (iron, potassium), and antioxidants. It is a popular addition to balanced diets and provides an intense flavor without adding fat.