Black trumpettes (fresh) 1kg
Known in France as the Horn of Plenty these intensely flavored mushrooms make great additions to soups and sauces. A gourmet accompaniment to venison. Creates a dramatic additions to any savory dish. This mushroom need to be treated with respect and are better brushed than washed to remove soil and sand before use. A seasonal mushroom it is only available November to February
Recipe
Black trompette stroganoff
500g black trompette mushrooms, keep whole and brush off soil and sand.
4 shallots, roughly chopped
2 fluid oz olive oil,
1 beef tomato, peeled and chopped
250mls soured cream
paprika
3 cloves garlic, finely chopped
flat leaf parsley for decoration
In a large saucepan place the olive oil and heat, add the shallots, stir for 1 minute, add garlic and the black trompettes, stir for 3-4 minutes. Add paprika and chopped tomato, bring to boil and cook for approx 2 minutes. Remove from heat, add soured cream, stir, season to taste. Often served with eastern European noodles, but it goes wonderfully with rice and a crisp green salad.
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