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Trumpet mushrooms

post #1 of 13
7/5/10 at 10:21pm
Thread Starter 
Anyone know how to cook these? Slice them or whole? They are big but I don't see an obvious way to slice them
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post #2 of 13
7/5/10 at 10:24pm
Dunno, but it's a good question. What do you want to do with them?
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post #3 of 13
7/5/10 at 10:29pm
King trumpet or black trumpet?
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post #4 of 13
7/6/10 at 1:27am
Clean very well (same general method you probably use for morels. Several trips through water until the water is generally clear). Also, I take a paper towel and roll it up tightly so that it is really thin and shove the edge down into the "funnel" shaped section to make sure you get all the dirt that might have been missed in the baths. I prefer to keep them entirely whole when I cook them (usually sauteed in butter with garlic and thyme is perfect for me) so be careful not to rip it apart as you're cleaning it.
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post #5 of 13
7/6/10 at 1:32pm
i'm with wilkie. black trumpets are really great mushrooms. but they're very delicate in texture, much more so than morels or porcini. the guy who taught me how to hunt mushrooms was a terrific mycologist ... had a bolete species named after him ... and his favorite edible mushroom was black trumpet.
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post #6 of 13
7/6/10 at 2:08pm
Next time just visit www.mantonandkwilktalkfood.com
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post #7 of 13
7/6/10 at 2:46pm
Quote:
Originally Posted by kwilkinson View Post
Clean very well (same general method you probably use for morels. Several trips through water until the water is generally clear). Also, I take a paper towel and roll it up tightly so that it is really thin and shove the edge down into the "funnel" shaped section to make sure you get all the dirt that might have been missed in the baths. I prefer to keep them entirely whole when I cook them (usually sauteed in butter with garlic and thyme is perfect for me) so be careful not to rip it apart as you're cleaning it.

Quote:
Originally Posted by foodguy View Post
i'm with wilkie. black trumpets are really great mushrooms. but they're very delicate in texture, much more so than morels or porcini. the guy who taught me how to hunt mushrooms was a terrific mycologist ... had a bolete species named after him ... and his favorite edible mushroom was black trumpet.

What they said, but shallots instead of garlic, and parsley instead of thyme.
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post #8 of 13
7/6/10 at 2:49pm
Thread Starter 
These are white trumpet and rather large. Does that mean they are "king"?
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post #9 of 13
7/6/10 at 2:52pm
Quote:
Originally Posted by Manton View Post
These are white trumpet and rather large. Does that mean they are "king"?
Ahh. Those are erinji??? mushrooms. I make this soup with them, which is great. They are clean, you don't need to do anything. Treat them a bit like porcini, though the taste is not as strong, the texture is similar. Still shallots and parsley, which is how I cook all mushrooms other than morels.
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post #10 of 13
7/6/10 at 2:53pm
hmmmm.... king trumpets are something very different. they're related to oyster mushrooms (pleurotes). (they are cultivated, not wild ... often found in asian markets). the flavor can be good, but not great. the weird thing about them is their texture ... they are very firm, even fibrous. you'll want to slice them very thin. but of course, the flavoring will be the same: butter or olive oil, garlic or shallots, etc. actually, one of my favorite things to do with them is pickle them .
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post #11 of 13
7/6/10 at 2:56pm
Thread Starter 
These are thick and long, rather like D batteries but longer (and maybe not so fat), with a very small cap. So should I cut length wise into half-circle logs, then slice the short way?
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post #12 of 13
7/6/10 at 3:09pm
Quote:
Originally Posted by iammatt View Post
Ahh. Those are erinji??? mushrooms. I make this soup with them, which is great. They are clean, you don't need to do anything. Treat them a bit like porcini, though the taste is not as strong, the texture is similar. Still shallots and parsley, which is how I cook all mushrooms other than morels.
who makes that bowl? Looks sorta like the jasper conran stuff wedgwood was making but with smaller ripples, which I like better...
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post #13 of 13
7/6/10 at 3:09pm
Quote:
Originally Posted by Manton View Post
These are thick and long, rather like D batteries but longer (and maybe not so fat), with a very small cap. So should I cut length wise into half-circle logs, then slice the short way?
i slice lengthwise, in the direction of the fibers. haven't tried slicing them crosswise ... so can't say it would be bad.
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