Natural form

Fresh black trumpet mushrooms just harvested, showing their distinctive dark funnel shape.

Shows the whole mushroom's identifying characteristics — dark gray-to-black color, thin-walled funnel shape, and wavy irregular edges — so readers can recognize it in the wild or at market.

Produce

Black Trumpet Mushroom

Dark, funnel-shaped wild mushroom with rich, smoky, earthy flavor.

Black trumpet mushrooms are thin, funnel-shaped wild mushrooms ranging from dark gray to black, prized by foragers for their deep, smoky, almost truffle-like flavor. They are sautéed in butter, folded into risottos, pastas, and sauces, or dried to concentrate their aroma. Their delicate texture and intense taste make a little go a long way.

Black Trumpet Mushroom is among the most prized wild mushrooms in French and Italian cuisines, valued for its intense, smoky depth that few cultivated varieties can replicate. Distinguished by its dark grey to black funnel-shaped cap and hollow stem, this delicate fungus grows exclusively in association with hardwood trees—particularly beech, oak, hornbeam, and birch—making commercial cultivation impossible and wild foraging necessary. Despite its ominous common name "Trumpet of Death" (Trompette de la Mort), it is neither toxic nor dangerous; the name derives from its dark coloring against autumn forest floors and its trumpet-like silhouette. The thin, papery flesh cooks in moments and develops remarkable concentration when dried, yielding a flavor often compared to black truffle with additional smoky, woody notes that anchor rich dishes like cream sauces, risottos, and stuffings. Unlike true chanterelles, black trumpets have smooth outer surfaces with faint vein-like ridges rather than forking gills, and their interior is hollow—a reliable identification marker when foraging.

Measured in: g
Storage: Fridge

Types & varieties

Craterellus cornucopioides

The primary species; dark grey to black funnels with smooth, false gills rather than true gills and a hollow interior

Craterellus conicus

A related species sometimes called the "winter chanterelle"; more conical shape and lighter coloring; debated by taxonomists as distinct species or regional variant

Craterellus cinereus

Grey/black variety with more pronounced gill-like ridges; less common than C. cornucopioides

Common uses

Dried and reconstituted in risottos, pasta sauces, stuffings, and soups where its concentrated flavor blooms fullyFresh in quick sautéed preparations with butter as a side dish or garnishCream-based pasta sauces in classic French and Italian preparationsOmelets and scrambled eggsPizzas and flatbreads as a gourmet toppingStuffings for game birds and roasted poultryCompound butters and cream sauces for steak or gamePolenta and risotto as the primary savory elementPâtés and terrines as a flavor baseInfusing oils, vinegars, or spirits with subtle earthy notes

Tips & pitfalls

Never discard the cooking liquid from reconstituted mushrooms—it is deeply flavored and should be strained and used in sauces, soups, or risotto
Reconstitute dried specimens in warm water for 20–30 minutes rather than cold; the mushrooms soften evenly and release their flavor into the liquid
When cleaning fresh specimens, work quickly under cold running water or in a bowl of water, as prolonged soaking makes them disintegrate; use a soft brush to dislodge embedded forest debris from the funnel interior
Add fresh specimens to hot fat in the last 2–3 minutes of cooking; their thin flesh cooks in moments and overcooking produces a rubbery texture
Always use a generous amount of fat (butter or oil) when sautéing, as these mushrooms are inherently lean and absorb fat readily—under-oiled sauté produces dry, disappointing results
When foraging, look for the characteristic hollow stem and absence of true gills (only faint, vein-like ridges on the exterior); the dark color camouflages them in leaf litter under beech, oak, hornbeam, and birch
Never eat raw; always cook thoroughly to break down chitin and eliminate any trace of harmful bacteria common to wild-foraged mushrooms
For maximum umami impact, dry specimens in a dehydrator or on a screen in a warm, dry location until completely crisp before storing

Nutrition

32kcal

Energy

134 kJ · per 100 g

Where the calories come from

Protein 16%Carbs 72%Fat 12%

Protein

1.5g

3% DV

Carbs

6.9g

2% DV

Fat

0.5g

1% DV

Fiber

3.8g

14% DV

Sugars

1.2g

of which

Sodium

9mg

0% DV

Notable micronutrients

Vitamin D27% DV

Niacin (B3)26% DV

Iron19% DV

Riboflavin (B2)17% DV

Potassium11% DV

Zinc6% DV

Source · USDA FoodData Central · approx. Mushrooms, Chanterelle, raw

View on FDC →

In the shops

Matched grocery products

Mushrooms
250 g · Mercadona
€2.05
Whole Mushroom
Hacendado · 355 g · Mercadona
€1.45
White Mushrooms
300 g · Mercadona
€1.50
Sliced Mushrooms
PETRAS · kg · Bonpreu
€1.99
Shiitake Mushrooms
300 g · Mercadona
€3.96
Portobello Mushrooms
300 g · Mercadona
€2.16

Good to know

Also known as: Black Chanterelle, Horn of Plenty, Trompette de la Mort (Trumpet of Death), Cornucopia mushroom
Scientific name: Craterellus cornucopioides (formerly Cantharellus cornucopioides)
Origin: Native to hardwood forests of temperate zones across Europe, North America, and Asia; exclusively foraged, not commercially cultivated
Season: Late summer through fall, typically after rainfall when humidity is high
Flavor profile: Deeply earthy, smoky, and woody with subtle black truffle notes; flavor intensifies dramatically when dried
Texture: Thin, papery, fragile flesh; tender when young, becoming slightly rubbery with age
Color: Dark grey to nearly black when fresh; darkens further when cooked
Typical size: Funnel 2–6 cm wide, hollow stem 4–10 cm tall
Storage: Refrigerate in paper bag up to 5 days; freeze after sautéing; dry for long-term storage (keeps 6–12 months)
Yield: Approximately 10:1 fresh-to-dry ratio; very high shrinkage when dried
Nutritional note: High in protein, fiber, B vitamins (especially niacin), iron, potassium, and selenium
Difficulty: Foraging requires expertise to distinguish from toxic look-alikes; purchasing from reputable foragers eliminates risk

Substitutes

Dried porcini — More readily available; different flavor (fruity, nutty) but similar meaty, chewy texture; use 70% of called-for black trumpet quantity
Dried chanterelles — Milder, less smoky flavor but closest in texture; reconstitute using same method
Fresh or dried black truffle — Different character entirely but shares deep umami and earthy notes; use sparingly as garnish or shave directly into dish
Fresh hedgehog mushroom — Better than most for fresh substitution; mild flavor but firm texture holds up in quick sautés

Pairs with

ButterCream and crème fraîcheEggsFresh herbs (thyme, parsley, chives)Garlic and shallotsGame meats (venison, wild boar, duck)Polenta and cornWhite wineParmesan and aged cheeses

Also called

Black Trumpet · Horn of Plenty · Trompette de la Mort