Moonlight's Delights

Black Trumpet Mushrooms are one of the richest flavored mushrooms in the world. Sleek, flower-like and hollow, Black Trumpets have a unique dark color that adds a stark contrast to almost any gourmet recipe. The exquisite flavor of Black Trumpet Mushrooms has earned them a distinction as the "Poor Man's Truffle". Fresh Trumpets can be added to a morning omlette, made into an elegant cream sauce or risotto, enjoyed over wild salmon or scallops, and even added to your favorite green bean casserole.

Black Trumpets (Craterellus cornucopioides) are edible mushrooms found in deciduous and coniferous forests across the world. Our Black Trumpet mushrooms are harvested in North America. Trumpet Mushrooms are often difficult to spot due to the hollow centers and dark coloring. The exciting part of a Trumpet Mushroom foray, is that once you find one, there are always many more nearby...if you can find them! This is possibly how they came to be known as the Horn of Plenty.

Baked Salmon and Black Trumpet Mushrooms

1 ounce Dried Black Trumpet Mushrooms
2 ½ cup Chardonnay
3 Cloves Garlic
1 teaspoon Oil
4 Salmon Fillets
Sea Salt
¼ cup Fresh Chives (chopped)
3 Tablespoons Butter
1 teaspoon Lemon Juice

Soak dried black trumpet mushrooms in chardonnay for 30 minutes to overnight. Meanwhile place salmon in a baking dish skin side down and set aside. After soaking black trumpets, chop trumpets into small pieces. Heat oil over medium heat and sauté trumpets and garlic for 2 minutes or until the garlic releases its flavor. Season the mushrooms with sea salt and place on top of salmon. Bake at 400 degrees for 12 - 15 minutes. Near the end of the baking time, melt butter in a small pan with chives. Once butter has melted, add lemon juice. Take salmon out of the oven and flip over to peel off skin (the trumpets should be attached to the salmon by now). Serve salmon with mushroom side up and drizzle with the chive butter. Enjoy!