High Prairie Farm (Brookings), dehydrates wild Black Trumpet Mushrooms that they harvest in the fall and winter from the forest which surrounds their idyllic vegetable farm up the Chetco river. Packaged in one ounce, resealable packages, and stored in your pantry or cupboard, your dried Black Trumpet Mushrooms will last for years as long as they remain moisture-free. Once rehydrated, they should be used immediately for the best quality and flavor.
The Black Trumpet Mushroom (Craterellus cornucopioides), is a mycorhizzal variety (myco = mushroom, rhizzal = root), which basically means it lives in symbiotic relationship along the feeder roots of certain trees and shrubs (in our region, that’s usually Tan Oak trees and Huckleberry or Salal shrubs). The mushroom shares nutrients with its host plant, and the plant in turn shares other nutrients with the mushroom. Black Trumpets are only found wild, usually in the late fall and early winter here in our region.
Dried Black Trumpet Mushrooms have a concentrated rich and woodsy flavor, with a firm texture that requires prolonged, gentle cooking. They should be soaked in hot water for 15 to 20 minutes, and once reconstituted, can be added to a variety of savory dishes. The dried mushrooms can also be ground into a powder and mixed with other spices to make rubs for meat, or they can be sprinkled over seafood, stirred into soups and stews, or mixed into sauces and gravies.
Try this link for ideas on making the most out of your purchase of dried Black Trumpet Mushrooms: Top 3 Ways to Cook Black Trumpets.
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