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.
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.