Wild Black Trumpet Mushroom, Dried / lb
Wild Black Trumpet Mushroom, Dried / lb
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Dried Wild Black Trumpet Mushrooms offer rich, buttery flavors and a sweet aroma that is often described as "woodsy". Reconstitute and add a great woodsy flavor to roast meats and poultry. Add extra dimension to mellow butter-based sauces to heighten their rich, buttery flavor.
Rinse mushrooms under cold running water to remove any debris. Dried wild mushrooms can be reconstituted by placing them in a bowl with warm water, wine or stock. Mushrooms should rehydrate in 15-20 minutes and then be strained in a colander to remove any excess liquid and debris. Once reconstituted, the wild mushrooms will yield about 6-8 times their dried weight. Mushrooms must be cooked before eating.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Black Trumpet Mushroom Pasta
Ingredients:
20g dried black trumpet mushrooms
250g pasta (tagliatelle, pappardelle, or fettuccine work great)
3 tbsp olive oil or unsalted butter
2 garlic cloves, thinly sliced
1 small shallot, finely chopped
100ml dry white wine (optional)
150ml heavy cream or crème fraîche
30g grated Parmesan or Pecorino
Salt and freshly ground black pepper, to taste
Fresh parsley or thyme, chopped, for garnish
To do:
Rehydrate mushrooms
Soak dried black trumpets in warm water for 20–30 minutes until softened.
Drain, reserving the soaking liquid and strain it to remove grit. Chop mushrooms roughly.
Cook pasta
Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
Cook aromatics and mushrooms
Heat oil or butter in a large pan over medium heat.
Add garlic and shallot, sauté until fragrant and softened, about 2–3 minutes.
Add mushrooms and cook for 4–5 minutes until tender.
Deglaze and add cream
Pour in white wine (if using) and let it reduce by half.
Add heavy cream and about 50ml of reserved mushroom soaking liquid. Simmer gently until sauce thickens slightly.
Combine pasta and sauce
Add cooked pasta to the pan. Toss well to coat, adding reserved pasta water a little at a time to loosen the sauce as needed.
Finish and serve
Stir in Parmesan. Season with salt and pepper.
Garnish with fresh herbs and serve immediately.
Chef Tips:
Add a sprinkle of chili flakes for a subtle heat boost.
Finish with a drizzle of good quality olive oil or a knob of butter for extra silkiness.
Toss in fresh spinach or rocket at the end for some green freshness.