Black Trumpets are quite possibly the most deliciously fragrant mushroom in existence. Reminiscent of sweet apricots and flowers, they beg for a mild preparation to really show off their aroma. There are so many ways to cook this amazing mushroom, but perhaps my favorite is in an omelette. The soft, absorbent egg allows the black trumpet to permeate it with its heavenly scent. Here is a quick and easy recipe to get ya going with the horn of plenty.
Step 1: Clean the black trumpets. I try to do this by just blowing air on them and using my hands to clean them. Avoiding water or other methods helps to preserve their amazing aroma.
Step 2: Melt some butter and olive oil in a pan over low heat. You don’t need to go overboard here. Just enough to coat all the mushrooms.
Step 3: Toss in your mushrooms and get them all coated in the oil and butter mixture. Simmer on low heat for 10 minutes and then set aside (you can see here that I went ahead and added some other mushrooms I had collected the same day – a bolete and a chanterelle).
Step 4: Beat two eggs with some milk and add them to the pan with the leftover, fragranced oil and butter mixture. Cook the eggs slow so they stay soft, and then flip. Add the mushrooms on top of the egg, and flip into an omelette.
Step 5: Continue to cook on low for another 5 minutes. Serve and enjoy!
