Dried Black Trumpet Mushroom Recipes
Black trumpet mushrooms are so incredibly delicious—so delicious, in fact, that if you are lucky enough to have some on hand, you might have a hard time choosing just one thing to do with them. In most cases, dried black trumpet mushrooms will work in any recipe that call for a fresh version. The only difference is that you will need to rehydrate them first.
There are other instances when the dried version is actually more suitable than fresh. In today’s post, we will cover several instances where dried black trumpet mushrooms reign supreme and we will also include a recipe that uses black trumpet mushrooms not one, but two ways.
When It’s Better to Use Dried Black Trumpet Mushrooms
- Use dried black trumpet mushrooms for upping the umami flavor in your broth.
- Dried trumpets are great as a rub for meats.
- When a recipe calls for broth, dehydrate your mushrooms and save the liquid.
Recipes That Use Black Trumpet Mushrooms
- Mushroom Risotto with Black Trumpets and Chive
- Gluten Free Wild Mushroom Beef Wellington
- Cream of Mushroom Soup
Crostini with Black Trumpet Mushrooms Two Ways: Tangy Mushroom Pâté and Sautéed with Leeks and Garlic
For the Mushroom Pâté:
- ½ ounce dried black trumpet mushrooms, rehydrated
- 1 chopped shallot
- Olive oil
- 1 ½ teaspoons of stone ground mustard
- 1 teaspoon chopped tarragon
- 1 teaspoon chopped thyme
- ½ teaspoon chopped sage
- 7 ounces baby bella mushrooms
- 2 tablespoons lemon juice
- ¼ cup mascarpone
- ½ teaspoon sea salt
- ¼ teaspoon black pepper.
For the Sautéed Leeks, Garlic, and Mushrooms:
- 1 ounce dried black trumpet mushrooms, rehydrated and sliced
- 5 ounces fresh shiitake mushrooms, sliced thinly
- 2 Leeks, light green and white parts only
- 2 cloves garlic, minced
- 2 tablespoons of butter for sautéing.
For the Crostini:
- 1 baguette, sliced into ½-inch pieces
- Olive oil
- Preheat the oven to 325℉
- Rehydrate your black trumpet mushrooms in 2 cups of water.
- Once rehydrated, remove the mushrooms and reserve the water.
- Slice the black trumpet mushrooms thinly.
- Heat up a pan and add olive oil for sautéing.
- Add the shallots, the baby bella mushrooms, and ⅓ of the black trumpet mushrooms.
- Sauté until tender and slightly caramelized on the edges.
- Remove and let cool.
- Add the remainder of the ingredients for the mushroom pâté and ⅓ cup of the mushroom rehydration liquid to a food processor and blend until smooth.
- Set aside.
- Slice your crostini in ½-inch pieces, brush oil on both sides and place on a sheet pan.
- Place in the oven and toast for 3 minutes. Flip and put back into the oven for another 3 minutes.