What happened to the black trumpets?

Foraged black trumpet mushrooms

Half of the black trumpet mushrooms I foraged went into a very tasty, but not very photogenic coq-au-vin (chicken with wine stew) that I made in the slow cooker—just in time to feed two surprise guests a week ago. I resuscitated the leftovers tonight as sort of improvised “French jambalaya”. Très yummy.

Foraged black trumpet mushrooms

The rest went into a soup, which I cooked with sauteed onions in chicken stock, before pureeing. I finished it off with a little cream and some sherry, resulting in a fairly rich, flavorful, almost potent soup. I think I may repurpose the rest as pasta sauce.

Black trumpet mushroom soup

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