Black Trumpet Mushrooms

Craterellus cornucopioides

About

Also called "horn of plenty," Black Trumpet mushrooms are trumpet- or funnel-shaped with a deep charcoal-black to gray color. In the wild they're typically found growing near oak and beech trees, and they've long been prized by foragers and chefs for their intensity of flavor relative to their unassuming appearance.

Flavor Profile & Texture

The flavor is rich, smoky, and deeply earthy, with a subtle black-truffle-like depth that becomes even more concentrated once the mushrooms are dried and reconstituted. Raw, the texture is thin and slightly leathery; once cooked, it turns silky and tender, and the mushroom is particularly good at soaking up whatever fats and aromatics it's cooked with, which is part of why it's so prized in sauces.

Nutritional Information

Nutrient Amount (Per 100g, Raw)

Calories ~30 kcal

Protein ~2.5 g

Carbohydrates ~5 g

Dietary Fiber ~2.5 g

Fat ~0.5 g

Vitamin D2 Present, especially light-exposed

Copper Good source

Sodium Naturally low

Approximate values, based on general USDA nutrient data for this or closely related species. Provided for general educational purposes only — not medical advice.

Keeping It Fresh

These are fragile — refrigerate unwashed and plan to use them within 2–3 days, or dry them for long-term storage, which is in fact one of the most common and traditional ways this variety is preserved and sold.

Recipe Ideas

● Dried and reconstituted for risottos and pan sauces

● Sautéed simply in butter until deeply fragrant

● Infused into stocks for an earthy backbone

● Finely chopped and folded into stuffing

● Simmered into a reduction for roasted meats

Complementary Meals

Breakfast — A rich mushroom gravy made from reconstituted Black Trumpets, finished with a touch of cream, turns a plate of biscuits into something genuinely memorable — the truffle-like depth of the mushroom makes an otherwise humble breakfast feel indulgent. Stirred into a savory breakfast hash, they add a smoky backbone that other mushrooms can't quite match.

Lunch — Their intensity makes them ideal for a creamy wild mushroom soup, where a relatively small quantity goes a long way toward building real depth of flavor. A simple mushroom toast — sautéed trumpets piled onto good crusty bread with a smear of soft cheese — also makes for a satisfying, quick lunch.

Dinner — Reduce them into a cream sauce for pasta or roasted chicken, and the smoky, truffle-like character of the mushroom becomes the star of the plate rather than a background note. They also pair beautifully folded into a risotto in the last few minutes of cooking, where their dark color and rich flavor make for a dramatic presentation.

Drink Pairings

Wine — An earthy, savory Pinot Noir is the classic match for a mushroom this intense — the wine's own earthiness meets the mushroom halfway rather than fighting it. Wolf Mountain Vineyards & Winery in Dahlonega, GA, produces Pinot Noir with the structure to stand up to this pairing.

Beer — A malty brown ale or porter brings enough roasted, caramel depth to hold its own against the mushroom's smokiness. Wild Heaven Beer, based in Avondale Estates, GA, offers darker, more complex beers well suited to this kind of pairing.

Spirits — An oak-forward whiskey mirrors the mushroom's smoky, earthy notes almost point for point. ASW Distillery in Atlanta, GA, makes Georgia oak–finished bourbons — like their Fiddler Georgia Heartwood — that are a natural fit here.

Non-Alcoholic — A dark, roasted-note kombucha or a cold brew coffee both echo the mushroom's depth without alcohol. Golda Kombucha in Atlanta, GA, offers darker, more roasted varieties that work well in this role.