Dried Black Trumpets - 1 Lb.

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Black Trumpet mushroom elegantly known as Horn of Plenty is considered a great delicacy. They are wonderfully fragrant and have a potent woodsy flavor.  When dried this flavor is only but intensified giving the mushroom a buttery rich taste and pleasant fruity fragrance.

Black Trumpets are great in vegetarian cooking because they add a richness and depth that is often the role of meat in a recipe. These mushrooms are delicious sauted in olive oil or butter.

Weight: 1 Lb.

Pieces: Whole

Place of Origin: France

Packaging: Plastic Bag

Storing: 8 Months shelf Stable

	Cooking Ideas
	This mushroom works well as a smoky flavoring ingredient in soups, sauces, pasta dishes and adds an interesting nuance to eggs, casseroles, fish and stir-fry dishes.
	Health Benefits
	Black Mushrooms are potential cancer-fighters. It contains a compound called lentinan, which is being used as a cancer treatment. Black Mushrooms are also a good source of riboflavin and niacin and contain no fat or cholesterol. Black Mushrooms are low in calories, low in fat and have no cholesterol and also low in salt It is a good source of minerals, especially potassium and also a good source of vitamins, particularly B vitamins. Black Mushroom protein is also superior to many other vegetable proteins on account of its essential amino acid content.

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Salmon with Trumpet Sauce

Ingredients:

2 - 4 medium salmon filets
3/4 - 1 lb black trumpets, chopped (the more, the better!) (Reconstitute them by simmering in white wine.)
1 clove garlic, minced
1/3 cup chopped green onion
1/2 cup broth (vegetable, chicken, fish, whatever works for you)
1/2 cup white wine
1/2 stick butter

These instructions are for the mushroom topping. Cook the fish according to the directions on the packaging.

In a heavy skillet on medium heat, melt the butter. Once it's melted, add the garlic and cook for 1 minute.

Add your reconstituted chopped black trumpets and sauté them for 5 minutes. Next add the chopped green onion and cook until they're slightly wilted, usually another minute or two.

Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by about half.

Remove from heat and season with any desired salt and pepper. Serve on top of the cooked salmon.