BLACK TRUMPET MUSHROOMS

Craterellus cornucopioidus is also known as a black chanterelle or horn of plenty, and suitable to its names, is shaped like a horn. It is usually dark brown to ash in color, though we have found a few in lighter tan or grey. Here around the farm, they pop up from August to October, and can be found in clumps in areas that receive lots of moisture/rain runoff. Black trumpets have no poisonous, easily-confused peers.

Nutrition: Most mushrooms such as these are a great source of iron, protein, and vitamin B! Don't eat these guys raw though; raw mushrooms are carcinogenic.

Harvesting and cooking: Bryan and I have had a blast collecting these in the woods around Nye Hill lately. It's so rewarding to wander the beautiful woods, where all our senses are engaged, pluck them from the ground and have a delicious meal of them within the hour. These beautiful mushrooms are found in clumps (about 4 in. tall) in wet areas, usually around trees. You will know if they are harvestable/still edible by look and feel. When good, they remind me of thin leather both by touch and their thin, wrinkled skin. Simply pluck them off at ground-level, blow off any dirt, and place them gently in a bag or basket. You may find groups that are past their prime, dried up and darker in color and sometimes harder feeling. Those are not worth trying, but remember where you found them because they will likely pop up again later in the season or next year!

Before cooking these mushrooms, just split them open and dip in clean water to remove any bugs or debris. I learned this trick from my aunt, and we've been employing it since: Instead of dumping the sporous mushroom water into the sink, save it to spread in a circle around the trees of a nearby area in order to inoculate the ground and ensure mushrooms for years to come! Remember that the thin skin of black trumpets will cook up quickly. If frying in butter or oil, you only need to do so for about three minutes. Season well but do not oversalt, as mushrooms soak up any of the surrounding flavors, and you want just enough seasoning to bring out their buttery, earthy flavors without masking. You can also butter poach the shrooms, or add them to a creamy soup or pasta dish, like we did last night! So yummy with some Parmesan and fried kale.

Storage: Luckily, black trumpets store super easily! If you are lucky enough to have a surplus,(they will get slimy in the fridge sort of quickly, so keep a close eye on them in the meantime) throw the extras into the dehydrator and then store them in a jar for all-around use. Most recipes for black trumpets actually call for dried mushrooms in terms of ounces. Reconstitute mushrooms when ready for use by simply soak in water for about 20 minutes, and then rinse well. Dried mushrooms may also be powdered and used as seasoning on many dishes, packing a punch of earthy flavors.

Other Uses: Others have recommended these "poor man's truffles" in egg dishes, though I haven't tried it yet. I've also heard rumors of a black trumpet-infused beer. Dried, powdered mushrooms may also be steeped for a medicinal tea. My favorite use so far is just fried up with some garlic and onion, where they flavors of these delicacies can truly shine. Enjoy, and good luck hunting!