Black trumpet mushrooms, or trompette mushrooms are beautifully soft and add slight notes of blue cheese to dishes. Try using them in this recipe for Pappardelle and trompette mushrooms, or go for Coddled hens egg with trompette mushrooms for a sophisticated take on scrambled eggs.
One of our favourite ways to use rehydrated mushrooms is to pan-fry them in butter with chestnut mushrooms or ordinary white mushrooms, making the flavours go even further.
To use dried black trumpet mushrooms
To rehydrate these black trumpet mushrooms, add them to a saucepan with at least 500ml hot water. Boil for 7 mins. Lift out with a slotted spoon and discard the water, then rinse well in several more changes of water.
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