I just finished an excellent book (if you are interested in that kind of thing) called "The Mushroom Hunters". It follows several commercial mushroom pickers, getting a glimpse of their lives and how wild mushrooms appear on your plates in the finest restaurants.
Anyway, I learned a lot about many mushrooms, but I was particularly intrigued with the chapter on Black Trumpets, which look much like the orange/yellow chanterelles .... only black!
And, lo and behold, while in a Hannaford's supermarket, I spied a one-ounce bag of dried Black Trumpets!
I re-hydrated a couple by soaking them in warm water for 30 minutes and tried them. Loved 'em (I'm a fan of wild mushrooms anyway).
The author loves them sautéed in butter and plunked on top of steak, but I didn't have any steak laying around.
So, for breakfast the next morning, I re-hydrated a handful of Black Trumpets, drained them and dried them off, sautéed them in butter with half a minced shallot and used them inside an omelet with 1/4 cup of shredded cheese.
Wonderful!
I WILL definitely try them on a steak!
Lee
Anyway, I learned a lot about many mushrooms, but I was particularly intrigued with the chapter on Black Trumpets, which look much like the orange/yellow chanterelles .... only black!
And, lo and behold, while in a Hannaford's supermarket, I spied a one-ounce bag of dried Black Trumpets!
I re-hydrated a couple by soaking them in warm water for 30 minutes and tried them. Loved 'em (I'm a fan of wild mushrooms anyway).
The author loves them sautéed in butter and plunked on top of steak, but I didn't have any steak laying around.
So, for breakfast the next morning, I re-hydrated a handful of Black Trumpets, drained them and dried them off, sautéed them in butter with half a minced shallot and used them inside an omelet with 1/4 cup of shredded cheese.
Wonderful!
I WILL definitely try them on a steak!
Lee