Fresh Trompettes
Fresh trompettes de la mort (Craterellus cornucopioides), also known as black trumpets or horn of plenty, are one of the most intensely flavoured wild mushrooms available. Jet black to dark grey, thin-fleshed and trumpet-shaped, they look dramatic and deliver a deep, smoky complexity with rich earthy undertones and a subtle hazelnut finish. Despite the name — which translates roughly as "trumpet of the dead" — there is nothing sinister about them; the name comes from their traditional appearance around early November, coinciding with All Saints' Day celebrations across France.
Trompettes are wild foraged from deciduous woodland floors beneath beech, oak and hazel, where their dark colouring makes them notoriously difficult to spot among fallen leaves. They are a member of the Cantharellaceae family — closely related to chanterelles and girolles — but sit at the opposite end of the flavour spectrum. Where girolles and chanterelles are bright and delicate, trompettes are concentrated and intense. A small quantity goes a long way, making them an efficient and impactful ingredient. They pair naturally with game, rich sauces and robust preparations, but are equally capable of elevating a simple omelette or risotto. They also dry exceptionally well, preserving their concentrated flavour for use in stocks, broths and stews during the off-season. Season runs from autumn through into early spring, with peak availability from around November.
Origin: France / Northern Europe
Ingredients: Fresh trompettes de la mort (Craterellus cornucopioides) — wild foraged. Also known as black trumpets, horn of plenty, and trompettes des morts.
Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely on a tray lined with kitchen paper. Use within 3–4 days. Do not store in sealed plastic.
Net: 125g
Fresh trompettes de la mort (Craterellus cornucopioides), also known as black trumpets or horn of plenty, are one of the most intensely flavoured wild mushrooms available. Jet black to dark grey, thin-fleshed and trumpet-shaped, they look dramatic and deliver a deep, smoky complexity with rich earthy undertones and a subtle hazelnut finish. Despite the name — which translates roughly as "trumpet of the dead" — there is nothing sinister about them; the name comes from their traditional appearance around early November, coinciding with All Saints' Day celebrations across France.
Trompettes are wild foraged from deciduous woodland floors beneath beech, oak and hazel, where their dark colouring makes them notoriously difficult to spot among fallen leaves. They are a member of the Cantharellaceae family — closely related to chanterelles and girolles — but sit at the opposite end of the flavour spectrum. Where girolles and chanterelles are bright and delicate, trompettes are concentrated and intense. A small quantity goes a long way, making them an efficient and impactful ingredient. They pair naturally with game, rich sauces and robust preparations, but are equally capable of elevating a simple omelette or risotto. They also dry exceptionally well, preserving their concentrated flavour for use in stocks, broths and stews during the off-season. Season runs from autumn through into early spring, with peak availability from around November.
Origin: France / Northern Europe
Ingredients: Fresh trompettes de la mort (Craterellus cornucopioides) — wild foraged. Also known as black trumpets, horn of plenty, and trompettes des morts.
Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely on a tray lined with kitchen paper. Use within 3–4 days. Do not store in sealed plastic.
Net: 125g
Original: $9.47
-70%$9.47
$2.84Description
Fresh trompettes de la mort (Craterellus cornucopioides), also known as black trumpets or horn of plenty, are one of the most intensely flavoured wild mushrooms available. Jet black to dark grey, thin-fleshed and trumpet-shaped, they look dramatic and deliver a deep, smoky complexity with rich earthy undertones and a subtle hazelnut finish. Despite the name — which translates roughly as "trumpet of the dead" — there is nothing sinister about them; the name comes from their traditional appearance around early November, coinciding with All Saints' Day celebrations across France.
Trompettes are wild foraged from deciduous woodland floors beneath beech, oak and hazel, where their dark colouring makes them notoriously difficult to spot among fallen leaves. They are a member of the Cantharellaceae family — closely related to chanterelles and girolles — but sit at the opposite end of the flavour spectrum. Where girolles and chanterelles are bright and delicate, trompettes are concentrated and intense. A small quantity goes a long way, making them an efficient and impactful ingredient. They pair naturally with game, rich sauces and robust preparations, but are equally capable of elevating a simple omelette or risotto. They also dry exceptionally well, preserving their concentrated flavour for use in stocks, broths and stews during the off-season. Season runs from autumn through into early spring, with peak availability from around November.
Origin: France / Northern Europe
Ingredients: Fresh trompettes de la mort (Craterellus cornucopioides) — wild foraged. Also known as black trumpets, horn of plenty, and trompettes des morts.
Storage: Refrigerate immediately on arrival. Store unwashed in a paper bag or loosely on a tray lined with kitchen paper. Use within 3–4 days. Do not store in sealed plastic.
Net: 125g
