18 Exquisite Black Trumpet Mushroom Recipes for Gourmet Meals

Dive into the luxurious world of black trumpet mushrooms with our curated collection of 18 Exquisite Black Trumpet Mushroom Recipes for Gourmet Meals. Whether you’re looking to impress at your next dinner party or simply elevate your weeknight dinners, these recipes blend the earthy, rich flavors of black trumpets into dishes that are as stunning as they are delicious. Let’s transform your cooking into a gourmet experience—keep reading for inspiration!

Black Trumpet Mushroom Risotto

Dive into the earthy elegance of this Black Trumpet Mushroom Risotto, a dish that transforms simple ingredients into a luxurious meal with minimal fuss.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable stock, kept warm
• 1 oz dried black trumpet mushrooms, rehydrated and chopped
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. In a large pan, heat the olive oil and 1 tbsp butter over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
2. Stir in the Arborio rice, coating it in the oil and butter, and toast for 2 minutes until slightly golden.
3. Pour in the white wine, stirring constantly until fully absorbed.
4. Begin adding the warm stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
5. After about 15 minutes, stir in the black trumpet mushrooms. Continue adding stock until the rice is creamy and al dente, about 25 minutes total.
6. Remove from heat. Stir in the remaining 1 tbsp butter, Parmesan cheese, and season with salt and pepper to taste.
7. Garnish with fresh parsley before serving.

The magic of this risotto lies in the black trumpet mushrooms, which lend a deep, woodsy flavor that’s beautifully balanced by the creamy rice and sharp Parmesan.

Tip: For an extra layer of flavor, reserve the mushroom soaking liquid and use it to replace part of the stock.

Creamy Black Trumpet Mushroom Soup

Warm up with this luxurious Creamy Black Trumpet Mushroom Soup, a dish that turns foraged treasures into a velvety, earthy delight.

Ingredients

• 1 oz dried black trumpet mushrooms
• 3 tbsp unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. Rehydrate the dried black trumpet mushrooms in 2 cups of warm water for 20 minutes. Drain, reserving the liquid, and finely chop the mushrooms.
2. In a large pot, melt the unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the chopped mushrooms and cook for another 5 minutes, allowing their flavors to meld.
4. Pour in the vegetable broth and reserved mushroom liquid, bringing the mixture to a simmer. Cook for 15 minutes.
5. Reduce heat to low, stir in the heavy cream, salt, black pepper, and fresh thyme leaves. Simmer gently for 10 minutes, avoiding a boil to prevent curdling.
6. Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches.

The soup’s deep, umami richness is perfectly balanced by the cream’s silkiness, making each spoonful a luxurious experience.

Tip: For an extra layer of flavor, garnish with a drizzle of truffle oil or a sprinkle of crispy fried shallots before serving.

Black Trumpet Mushroom and Thyme Pasta

Dive into the earthy flavors of this Black Trumpet Mushroom and Thyme Pasta, a dish that brings a touch of gourmet to your weeknight dinners.

Ingredients

• 8 oz dried pasta (like fettuccine or tagliatelle)
• 2 tbsp olive oil
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 4 oz black trumpet mushrooms, cleaned and sliced
• 1 tsp fresh thyme leaves
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shallot and garlic, sautéing for 2 minutes until fragrant.
3. Add black trumpet mushrooms and thyme to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms are tender.
4. Season with salt and black pepper. Stir in the cooked pasta, Parmesan cheese, and butter, tossing to combine. If needed, add reserved pasta water a little at a time to loosen the sauce.
5. Serve immediately, garnished with extra thyme leaves if desired.

The magic of this dish lies in the black trumpet mushrooms’ deep, woodsy flavor, perfectly complemented by the freshness of thyme and richness of Parmesan.

Tip: For an extra flavor boost, toast the pasta in the dry skillet for a minute before adding water to cook.

Sauteed Black Trumpet Mushrooms with Garlic

Discover the earthy elegance of black trumpet mushrooms with this simple yet sophisticated sauté that lets their natural flavors shine.

Ingredients

• 1/2 lb fresh black trumpet mushrooms, cleaned
• 3 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. In a large skillet, melt the butter over medium heat until it starts to foam.
2. Add the black trumpet mushrooms and sauté for 5 minutes, stirring occasionally, until they begin to soften.
3. Stir in the minced garlic, salt, and black pepper. Continue to cook for another 3 minutes, until the mushrooms are tender and the garlic is fragrant.
4. Remove from heat and sprinkle with fresh parsley before serving.

The key to this dish is the mushrooms’ unique, smoky flavor, which pairs beautifully with the sharpness of garlic and the freshness of parsley.

Tip: For an extra layer of flavor, finish the dish with a squeeze of lemon juice or a sprinkle of grated Parmesan cheese.

Black Trumpet Mushroom and Goat Cheese Tart

This Black Trumpet Mushroom and Goat Cheese Tart is a showstopper that marries earthy mushrooms with creamy goat cheese in a buttery crust—perfect for impressing guests or treating yourself.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1 cup black trumpet mushrooms, cleaned and sliced
• 1 small onion, thinly sliced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, then trim the edges. Prick the bottom with a fork and chill for 10 minutes.
2. Heat olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Stir in the black trumpet mushrooms, thyme, salt, and pepper, cooking until the mushrooms are tender and any liquid has evaporated, about 8 minutes.
3. Spread the mushroom mixture evenly over the puff pastry. Sprinkle the crumbled goat cheese on top. Fold the edges of the pastry over the filling, creating a rustic border. Brush the edges with the beaten egg.
4. Bake at 400°F for 25 minutes until the pastry is golden and puffed. Let cool slightly before serving.

The combination of the flaky puff pastry with the umami-rich mushrooms and tangy goat cheese creates a harmony of flavors and textures that’s simply irresistible.

Tip: For an extra flavor boost, drizzle the tart with a little honey before serving.

Black Trumpet Mushroom Gravy

Elevate your comfort food game with this rich and earthy Black Trumpet Mushroom Gravy, a luxurious twist on the classic that’s sure to impress.

Ingredients

• 1 oz dried black trumpet mushrooms
• 2 cups boiling water
• 3 tbsp unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tsp fresh thyme leaves

Instructions

1. Rehydrate the black trumpet mushrooms by soaking them in 2 cups of boiling water for 20 minutes. Drain, reserving the liquid, and finely chop the mushrooms.
2. In a medium saucepan over medium heat, melt 3 tbsp of unsalted butter. Add the finely diced onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
3. Sprinkle in 2 tbsp of all-purpose flour, stirring constantly to form a roux. Cook for 2 minutes until golden.
4. Gradually whisk in the reserved mushroom liquid and 1 cup of vegetable broth, ensuring no lumps remain. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
5. Stir in the chopped mushrooms, 1/2 cup of heavy cream, 1/2 tsp of salt, 1/4 tsp of black pepper, and 1 tsp of fresh thyme leaves. Simmer for another 10 minutes until the gravy thickens to your desired consistency.

The deep, umami flavor of black trumpet mushrooms gives this gravy a sophisticated edge, making it a standout addition to any meal.

Tip: For an even richer flavor, substitute the vegetable broth with beef or chicken broth.

Black Trumpet Mushroom and Wild Rice Pilaf

Dive into the earthy flavors of this Black Trumpet Mushroom and Wild Rice Pilaf, a dish that brings a touch of wilderness to your dinner table with its rich, nutty undertones.

Ingredients

• 1 cup wild rice
• 2 cups vegetable broth
• 1 oz dried black trumpet mushrooms, rehydrated
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Rinse the wild rice under cold water. In a medium saucepan, bring the vegetable broth to a boil. Add the wild rice, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Add the rehydrated black trumpet mushrooms to the skillet, cooking for another 5 minutes. Season with salt and black pepper.
4. Once the rice is done, fluff it with a fork and gently fold in the mushroom mixture and chopped parsley.

The combination of wild rice and black trumpet mushrooms creates a pilaf with a deeply satisfying texture and a flavor that’s both rustic and refined.

Tip: For an extra layer of flavor, toast the wild rice in a dry skillet for a few minutes before boiling.

Black Trumpet Mushroom Pizza with Truffle Oil

Elevate your pizza night with this gourmet Black Trumpet Mushroom Pizza, drizzled with luxurious truffle oil for an unforgettable flavor experience.

Ingredients

• 1 lb pizza dough
• 1/2 cup tomato sauce
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup black trumpet mushrooms, cleaned and sliced
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp truffle oil
• 1/4 cup fresh arugula

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Roll out the pizza dough on a floured surface to your desired thickness.
3. Spread the tomato sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the mozzarella and Parmesan cheeses over the sauce.
5. In a skillet, heat the olive oil over medium heat. Add the black trumpet mushrooms, salt, and black pepper, sautéing for 5 minutes until softened.
6. Distribute the sautéed mushrooms over the cheese.
7. Transfer the pizza to the preheated stone or sheet and bake for 12-15 minutes, until the crust is golden and the cheese is bubbly.
8. Remove from the oven and drizzle with truffle oil. Top with fresh arugula before serving.

The earthy depth of black trumpet mushrooms paired with the aromatic truffle oil creates a pizza that’s as sophisticated as it is satisfying.

Tip: For an extra crispy crust, pre-bake the dough with just the sauce for 5 minutes before adding the toppings.

Black Trumpet Mushroom and Spinach Quiche

This Black Trumpet Mushroom and Spinach Quiche is a savory delight that combines earthy mushrooms with fresh spinach in a creamy, custardy filling, all nestled in a flaky pie crust.

Ingredients

• 1 pre-made pie crust
• 1 cup black trumpet mushrooms, cleaned and chopped
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch pie dish. Trim the edges and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. In a skillet over medium heat, warm the olive oil. Add the black trumpet mushrooms and sauté for 5 minutes until they start to soften. Add the spinach and cook for another 2 minutes until wilted. Remove from heat.
3. In a large bowl, whisk together the eggs, heavy cream, milk, salt, and pepper until smooth.
4. Spread the mushroom and spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle the Gruyère cheese on top. Pour the egg mixture over the filling.
5. Bake the quiche at 375°F for 35-40 minutes, until the center is set and the top is lightly golden. Let it cool for 10 minutes before slicing.

The combination of earthy black trumpet mushrooms and creamy Gruyère cheese gives this quiche a depth of flavor that’s both sophisticated and comforting.

Tip: For an extra flaky crust, chill the pie dough for at least 30 minutes before rolling it out.

Black Trumpet Mushroom Stuffed Chicken Breast

Elevate your dinner game with this luxurious Black Trumpet Mushroom Stuffed Chicken Breast, a dish that promises to impress with its rich flavors and elegant presentation.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup dried black trumpet mushrooms, rehydrated and finely chopped
• 1/4 cup cream cheese, softened
• 1 tbsp fresh thyme leaves
• 1 garlic clove, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 375°F. In a bowl, mix together the rehydrated black trumpet mushrooms, cream cheese, thyme leaves, and minced garlic until well combined.
2. Carefully slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff each breast with half of the mushroom mixture, then secure with toothpicks if necessary.
3. Heat olive oil in an oven-safe skillet over medium-high heat. Season the chicken breasts with salt and black pepper, then sear for 3-4 minutes on each side until golden brown.
4. Pour chicken broth into the skillet around the chicken, then transfer the skillet to the oven. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
5. Let the chicken rest for 5 minutes before slicing. Serve with the pan juices spooned over the top.

The earthy depth of black trumpet mushrooms paired with the creamy filling creates a symphony of flavors that’s both sophisticated and comforting.

Tip: For an extra touch of elegance, garnish with a few fresh thyme sprigs before serving.

Black Trumpet Mushroom and Beef Stroganoff

Dive into the earthy flavors of this Black Trumpet Mushroom and Beef Stroganoff, a twist on the classic that brings a gourmet touch to your weeknight dinner.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 cup black trumpet mushrooms, cleaned and sliced
• 2 tbsp unsalted butter
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef broth
• 1 tbsp Worcestershire sauce
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• Salt and pepper to taste
• 2 tbsp fresh parsley, chopped (for garnish)
• 8 oz egg noodles, cooked according to package instructions

Instructions

1. In a large skillet over medium-high heat, melt 1 tbsp butter. Add the beef and cook until browned, about 3-4 minutes. Remove and set aside.
2. In the same skillet, melt the remaining 1 tbsp butter. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and black trumpet mushrooms, cooking for another 3 minutes until the mushrooms are tender.
3. Sprinkle the flour over the mushroom mixture, stirring to combine. Gradually add the beef broth and Worcestershire sauce, bringing to a simmer. Cook for 2 minutes until slightly thickened.
4. Reduce heat to low. Stir in the sour cream and Dijon mustard, then return the beef to the skillet. Season with salt and pepper to taste. Heat through for 2 minutes.
5. Serve the stroganoff over cooked egg noodles, garnished with fresh parsley.

The black trumpet mushrooms add a deep, woodsy flavor that elevates the stroganoff beyond the ordinary, making it a dish that’s as memorable as it is comforting.

Tip: For an even richer flavor, let the stroganoff sit for 5 minutes off the heat before serving to allow the flavors to meld.

Black Trumpet Mushroom and Leek Galette

This Black Trumpet Mushroom and Leek Galette is a rustic, free-form tart that brings earthy flavors and a buttery crust together in perfect harmony.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 1/4 cup ice water
• 1 cup black trumpet mushrooms, cleaned and sliced
• 1 large leek, thinly sliced (white and light green parts only)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup ricotta cheese
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Add 1/2 cup diced unsalted butter, rubbing it into the flour until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 large leek and cook until soft, about 5 minutes. Add 1 cup black trumpet mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking until mushrooms are tender, about 5 more minutes. Remove from heat.
3. Roll out the dough on a floured surface into a 12-inch circle. Spread 1/2 cup ricotta cheese over the dough, leaving a 2-inch border. Top with the mushroom and leek mixture. Fold the edges over the filling, pleating as you go. Brush the crust with the beaten egg.
4. Bake at 400°F for 25 minutes until the crust is golden. Let cool for 5 minutes before slicing.

The galette’s flaky crust and the umami-rich filling make it a standout dish that’s as impressive as it is simple to prepare.

Tip: For an extra flavor boost, sprinkle a little grated Parmesan cheese over the galette before baking.

Black Trumpet Mushroom and Potato Gratin

This Black Trumpet Mushroom and Potato Gratin is a luxurious twist on the classic, offering earthy flavors and a creamy texture that’s irresistible.

Ingredients

• 1 lb Black Trumpet mushrooms, cleaned and sliced
• 1.5 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish.
2. In a large bowl, toss the sliced potatoes with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg until evenly coated.
3. Layer half of the potatoes in the prepared dish, followed by all the Black Trumpet mushrooms, minced garlic, and thyme leaves. Top with the remaining potatoes.
4. Pour the heavy cream evenly over the layers, then sprinkle the grated Gruyère cheese on top.
5. Bake at 375°F for 45 minutes, or until the top is golden and the potatoes are tender when pierced with a fork.

The combination of earthy mushrooms and creamy, cheesy potatoes creates a dish that’s as comforting as it is elegant, perfect for impressing guests or treating yourself.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking.

Black Trumpet Mushroom and Gruyere Omelette

Start your morning with a touch of elegance with this Black Trumpet Mushroom and Gruyere Omelette, where earthy mushrooms meet creamy, nutty cheese in a fluffy egg embrace.

Ingredients

• 3 large eggs
• 1/4 cup black trumpet mushrooms, cleaned and sliced
• 1/4 cup grated Gruyere cheese
• 1 tbsp unsalted butter
• 1/8 tsp salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh chives, chopped

Instructions

1. In a bowl, whisk the eggs with salt and pepper until well combined.
2. Heat butter in a non-stick skillet over medium heat until melted. Add the black trumpet mushrooms and sauté for 2-3 minutes until tender.
3. Pour the whisked eggs over the mushrooms, tilting the pan to spread evenly. Cook for 2 minutes without stirring.
4. Sprinkle Gruyere cheese and half of the chives over one half of the omelette. Fold the other half over the cheese and cook for another minute until the cheese begins to melt.
5. Slide the omelette onto a plate, garnish with the remaining chives, and serve immediately.

The combination of the earthy black trumpet mushrooms and the rich Gruyere cheese creates a luxurious texture and depth of flavor that transforms a simple omelette into a gourmet breakfast.

Tip: For an extra fluffy omelette, let the eggs sit at room temperature for about 15 minutes before whisking.

Black Trumpet Mushroom and Barley Stew

Warm up with this hearty Black Trumpet Mushroom and Barley Stew, a dish that combines earthy flavors with a satisfying chew for a comforting meal.

Ingredients

• 1 cup dried black trumpet mushrooms
• 1 cup pearl barley
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme
• 2 tbsp soy sauce

Instructions

1. Soak the dried black trumpet mushrooms in warm water for 20 minutes until soft. Drain and roughly chop.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
3. Add the chopped mushrooms and pearl barley to the pot, stirring to combine.
4. Pour in 4 cups vegetable broth, then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried thyme, and 2 tbsp soy sauce. Stir well.
5. Bring the stew to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until the barley is tender and the stew has thickened.

The unique combination of black trumpet mushrooms and barley creates a stew with deep umami flavors and a pleasantly chewy texture that’s both nourishing and indulgent.

Tip: For an extra layer of flavor, toast the barley in a dry skillet over medium heat for a few minutes before adding it to the stew.

Black Trumpet Mushroom and Caramelized Onion Flatbread

Elevate your flatbread game with this luxurious Black Trumpet Mushroom and Caramelized Onion Flatbread, a perfect blend of earthy and sweet flavors that’s surprisingly simple to make at home.

Ingredients

• 1 pre-made flatbread crust
• 2 tbsp olive oil, divided
• 1 large onion, thinly sliced
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 cup black trumpet mushrooms, cleaned and sliced
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 400°F. Place the flatbread crust on a baking sheet and brush with 1 tbsp olive oil.
2. In a skillet over medium heat, heat the remaining 1 tbsp olive oil. Add the onion, 1/2 tsp salt, and 1/2 tsp sugar. Cook, stirring occasionally, for 15 minutes until the onions are golden and caramelized.
3. Spread the caramelized onions evenly over the flatbread. Top with black trumpet mushrooms, then sprinkle with mozzarella and Parmesan cheeses.
4. Bake for 12-15 minutes, until the cheese is bubbly and the edges of the flatbread are golden. Remove from the oven and sprinkle with fresh thyme leaves.

The combination of earthy black trumpet mushrooms with sweet caramelized onions and melted cheeses creates a flatbread that’s rich in flavor yet balanced, making it a standout dish for any gathering.

Tip: For an extra flavor boost, drizzle with a bit of truffle oil before serving.

Black Trumpet Mushroom and Sage Butter Sauce

Elevate your pasta night with this luxurious Black Trumpet Mushroom and Sage Butter Sauce, a dish that marries earthy flavors with a rich, velvety texture.

Ingredients

• 1/2 cup dried black trumpet mushrooms, rehydrated and chopped
• 1/4 cup unsalted butter
• 2 tbsp fresh sage leaves, thinly sliced
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup heavy cream
• 1/2 cup pasta water (reserved from cooking your pasta)

Instructions

1. In a large skillet over medium heat, melt the butter until it starts to foam, about 2 minutes.
2. Add the chopped black trumpet mushrooms and sauté until they’re tender and slightly crispy at the edges, about 5 minutes.
3. Stir in the sage and minced garlic, cooking for another minute until fragrant.
4. Season with salt and black pepper, then pour in the heavy cream and reserved pasta water. Simmer the sauce for 3-4 minutes, until it thickens slightly.
5. Toss the sauce with your favorite cooked pasta until evenly coated. Serve immediately.

The magic of this sauce lies in the black trumpet mushrooms’ deep, woodsy flavor, perfectly balanced by the creamy, sage-infused butter sauce.

Tip: For an extra layer of flavor, garnish with freshly grated Parmesan cheese before serving.

Black Trumpet Mushroom and Lentil Salad

This Black Trumpet Mushroom and Lentil Salad is a earthy and nutritious dish that brings a gourmet touch to your table with minimal fuss.

Ingredients

• 1 cup dried black trumpet mushrooms, rehydrated
• 1 cup green lentils, rinsed
• 2 tbsp olive oil
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil. Add the green lentils, reduce heat to a simmer, and cook uncovered for 20 minutes until tender but firm. Drain any excess water and set aside.
2. While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the red onion and garlic, sautéing for 3 minutes until softened.
3. Add the rehydrated black trumpet mushrooms to the skillet with the remaining 1 tbsp olive oil. Cook for 5 minutes, stirring occasionally, until the mushrooms are tender.
4. In a large bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and black pepper. Add the warm lentils, mushroom mixture, and chopped parsley, tossing gently to combine.

The salad’s rich umami flavor from the black trumpet mushrooms pairs beautifully with the earthy lentils, creating a dish that’s as satisfying as it is sophisticated.

Tip: For an extra layer of flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld together.

Conclusion

We hope this roundup of 18 exquisite black trumpet mushroom recipes inspires your next gourmet meal. Each dish offers a unique way to enjoy these earthy delights, perfect for home cooks looking to elevate their culinary creations. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next cooking adventure. Happy cooking!