In Greek mythology, the myth of the cornucopia is well known. It is a horn of the nymph Amalthea, which has a wonderful property - it is filled with whatever meat or drink its owner requests. It is not by chance that it is a symbol of abundance. Amalthea's horn inherits the goddess's divine power to provide an endless supply of food.
In the kingdom of mushrooms, there is a mushroom that is named in the same way - Cornucopia. Its Latin name is Craterellus cornucopioides and colloquially it is called black trumpet. Cornucopia comes from the view that it is a food source providing abundant food, but the black trumpet certainly does not represent a balanced diet and the availability of the mushroom is limited to only a few weeks of the year.
It is also known by another interesting name - trumpet of the dead. A possible origin of this name means that the growing mushrooms were seen as trumpets of dead people underground.
Even more puzzling is the fact that consuming large amounts of the mushroom over a long period of time leads to a radioactive build-up in the blood.
These curious details about the black trumpet create interest in it and a desire to know its taste. Here is what can be learned about this edible mushroom, which can also be found in our country.
Description of the black trumpet mushroom
Black trumpet (Craterellus cornucopioides) is a type of edible basidiomycete from the Cantharellaceae family. The mushroom can be consumed both fresh and dried or canned. It is suitable for making soup or as an addition to various mushroom dishes. Besides cornucopia, it is also called black trumpet, or trumpet of the dead.
It is one of the mushrooms that make up the Holy Trinity of mushrooms among good culinary and mushroom chefs. The other mushrooms completing the trio are Morchella esculenta and Truffel.
They are characterized by a mushroom-fruity smell and an exquisite taste, which is why it is used as an elegant seasoning for dishes and mushroom sauces - fresh or dried.
Black trumpet mushroom structure
The mushroom does not have a clearly formed cap and stump, but is a funnel-shaped fruiting body with a central cavity along its entire length.
The mushroom grows to about 10 centimeters in height and 5-7 centimeters in diameter. It can rarely reach up to 15 centimeters in height. The upper and inner surface are black or dark gray, rarely yellow.
The lower and outer fertile surfaces are a very light shade of gray. Fine scales are usually found on the upper surface of the funnel. On the outside of the fruiting body is the sporulating surface. It is smooth and has slight bumps. The flesh of the mushroom is thin, but very fragile, gray to black in color, distinguished by its pleasant aroma. The sores are elliptical and have a white to cream imprint.
What can still be defined as a cap resembles a vase, which is obtained from the stem, which gradually widens from the base to its upper part, where it has an almost inverted rim. Another interesting feature is the cuticle that covers the fruiting body. It is brownish-black and sometimes whitish, and when it rains, the cone fills with water, which turns black. It is difficult to find this mushroom because the dark color easily blends with the leaves in the forest. Mushroom pickers say it's like looking for black holes in the ground.
The mushroom has a faint odor resembling that of plums, a sweet taste, but often tasteless. When boiled, it is not very soft. It is easily dried and grinded and in that condition is good for wild mushroom soups. Only young mushrooms should be consumed.
Twins of the black trumpet are not known. The mushroom cannot be mistaken for another because of its characteristic appearance. There are no poisonous twins. The mushroom is edible and medicinal.
Distribution of the black trumpet
This mushroom is found in the forests of Europe, North America, Japan and Korea. It mainly grows under beech, oak or other broad-leaved trees, especially in moss in moist places and on heavy calcareous soil. It is common in Europe. Appears from June to November.
This type of mushroom can also be found in waste-rich environments. Leaf litter is ideal for it because of its ability to store soil moisture and nutrients.
Chemical composition of black trumpet
According to the studies, 100 g of dried black trumpet contains 69.45 grams of protein, 13.44 grams of carbohydrates, with a preponderance of mannitol and 4.88 grams of fat, which means 378 calories. The mushroom contains fatty acids as well as phenols, flavonoids and 87 milligrams of vitamin C.
Black trumpet healing properties
The black trumpet has healing properties. It has a good content of provitamin A, vitamin C, vitamin D - very important for the proper functioning of the human body. Its hypoglycemic and antitumor properties have been established. The mushroom has not been thoroughly studied for medicinal use.
Culinary use of black trumpet
Black trumpet are a highly valued type of mushroom in many countries, especially in Northern and Central Europe. According to these places their abundance is great. It is one of the increasingly common mushrooms in the kitchens of the most luxurious restaurants. It is an element of gourmet cuisine and sophisticated menus. It is highly valued in French cuisine.
The mushroom looks rather unattractive, but it tastes very good. The sweet and aromatic smell is its advantage. When dried, the taste qualities come close to those of the black truffle. It's perfect for a side dish to any dish. It is a type of mushroom that can be dried and then rehydrated or turned into a powder that is used to season stews. It gives them a new sound and an unexpectedly elegant taste.
The black trumpet can be dried and then stored in airtight jars. When prepared with sauce, divided into portions, they can be stored frozen in polyethylene bags or plastic boxes. They make a wonderful mushroom sauce with winter dishes.
It is recommended to store the mushroom by dehydration at room temperature. For this purpose, it is good to use the dehydrator for vegetables. After being dehydrated, the mushroom is grinded with a mill to obtain flour from it, which is used to season a large number of dishes. It can be eaten with rice, mushroom pasta, meat and fish stews, as well as sweets.
Here is an easy recipe with black trumpet mushrooms.
Black trumpet mushroom soup
Products required:
- 200 g of black trumpet mushroom
- 1 onion
- 2 cloves of garlic
- 1 bunch of parsley
- 1 bunch of dill
- 1 tablespoons mustard
- 1 cup of tomato puree
- 2 tablespoons butter
- salt to taste
- 2 pinches of savory herb
- 2 pinches of black pepper
Method of preparation:
The mushrooms are washed and cleaned. They are cut into small pieces. The onion is also finely chopped. It is boiled in salted water with the butter. As soon as it softens, add the mushrooms.
When they are also cooked, add the tomato puree. After ten minutes, the soup is seasoned with crushed garlic and other spices.
Finally, it is removed from the heat and the mustard is added to it. Mix again and pour into appropriate bowls. Before serving, sprinkle with dill and parsley leaves.
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