The fragrent and often abundent Black Chanterelle or Black Trumpet (Craterellus fallax) is a popular mushroom in French cusine because of it's unique flavor and texture. Fragrant fresh specimens are said to resemble apricots. This summer mushroom is relatively easy to find and safe to identify. Black Trumpets are found in mixed deciduous woods, mostly under Oaks, on the ground. This mushroom does not typically grow on wood. The stalk is an extension of the trumpet shaped cap. Coloring of the spore surface and stem can range from salmon to pale grey to nearly black with wrinkles or raised veins rather than gills.. The cap and interior is usually darker, salmon brown to black and hollow top to bottom. They usually appear anywhere from June to September.
Black Trumpets can be difficult to see but once you've found one there will often be many more. The mushrooms pictured here were picked in August.
Trumpets are easily dried and store well. Reconstitute in water or wine. They are also used dried and powdered as a flavoring.
Similar species, Craterellus cornucopiodes is also edible and choice.
A Middle Eastern flavour with the addition of couscous, coriander and cumin updates the familiar stuffed mushrooms. Assemble the filling one to two days ahead then fill the mushrooms just before serving.
Preparation Time: 15 Minutes
Cooking Time: 15 Minutes
Servings: 12 appetizers
- 12 large Ontario White Mushrooms, about 3 inches (8 cm)
- 1 tsp (5 mL) vegetable oil
- Half small Ontario Onion, finely chopped
- 1/4 cup (50 mL) finely chopped Ontario Carrot
- 1 clove Ontario Garlic, minced
- 1/2 tsp (2 mL) ground cumin
- 1/4 tsp (1mL) ground coriander
- 1/2 cup (125 mL) uncooked quick couscous
- 3/4 cup (175 mL) vegetable broth
- 2 tbsp (25 mL) currants
- 2 tbsp (25 mL) finely chopped fresh parsley
- 2 tbsp (25 mL) finely chopped fresh mint
Cut stems from mushrooms; trim inside edge of cap to enlarge stuffing area. Set caps aside. Finely chop mushroom stems. In large nonstick skillet, heat oil over medium heat. Add mushroom stems, onion, carrot and garlic; cook, stirring often, for 5 minutes or until softened. Add cumin, coriander, then couscous; stir in stock and currants. Cover and bring to boil; remove from heat and let stand for 5 minutes. Fluff with fork. Add parsley and mint. Fill mushroom caps with couscous mixture. Bake in 400°F (200°C) oven for 12 to 15 minutes or until mushrooms are tender.
Tip for making room in mushrooms:
Invert the cleaned mushroom and pull off the stem. Use the small end of a sharp melon baller to scoop excess mushroom flesh from the underside of the cap. The flesh that is removed can be chopped and added to the stuffing mixture.