Culinary Corner

Hanna Docampo Pham

On December 20, MSSF celebrated their annual Holiday Dinner at Boulevard Café in Daly City. The room was beautifully decorated with Amanita lanterns by Theresa Halula. 33 members were in attendance and served New York steak, Atlantic salmon, chicken, and Mediterranean pasta. The highlight of the meal were the brilliant morel and porcini sauces prepared by Natalie Wren. We all wanted to bring the leftover sauce home. Thank you to Virgilio Cardona for the generous donation of dried morels. Dessert was cake made with candy cap whipped cream, inspired by Sarah Ruhs.

If you can be lucky enough to find them: Black Trumpets are out!

They hold a striking appearance; folklore describes them as trumpets being played by the dead underground. You can see how the common nickname “Trumpet of the Dead” originated, although Black Trumpets are also known by “Horn of Plenty” and “Black Chanterelle”. Their unusual dark color camouflages into the forest floor. Their flesh is thin and without gills, making them easy to dehydrate while maintaining flavor. A prized edible, they are notoriously challenging to spot. Patience is necessary.

Black Trumpets
(Craterellus calicornucopioides)
H. Docampo Pham

This year, Black Trumpets are coming out early and bountiful. It’s looking like a great year for them!

Black Trumpets are known for their exquisite taste. They have a delicate texture and a rich flavor, which is slightly smoky, earthy, and aromatic. Black trumpets are an excellent addition to enhance a variety of dishes,

including pizza, risotto, and pasta. However, be careful not to mute the flavor of these mushrooms by using overpowering flavors. Additionally, you can create powder from dried Black Trumpets. This can be used as a spice to flavor stews, soups, and butter.

Toast of Trumpets
H. Docampo Pham

In a Toast of Trumpets, a recipe adapted from many sources by Paul Lufkin, I highly recommend using Black Trumpets if available. The mushrooms are sauteed with wine, thyme, shallots, and butter and flavored simply with salt and pepper. The result is the flavor of Black Trumpets distinctively emphasized.

Toast of Trumpets
adapted by Paul Lufkin

½ - 1 cup dried Black Trumpets (Craterellus cornucopioides)
or Yellowfoot (Craterellus tubaeformis)
salt and pepper
about 5-7 sprigs of fresh thyme
butter
one shallot
about ½ cup cream
a small handful of walnuts, toasted and chopped
freshly grated parmesan
sliced baguette, toasted

Soak the dried mushrooms in just enough white wine to cover all the mushrooms for at least 30 minutes, until soft.
In the meantime, chop the shallot into tiny pieces. Sauté on very low heat with plenty of butter until soft and golden.
Drain the mushrooms and reserve the wine for later.
Heat up a dry pan, set the heat to medium and add the mushrooms. If the soaked mushrooms get stuck on the pan, add some of the soaking water, in this case the soaking wine.
When the water is gone add a big lump of butter to the pan. Add thyme and sauté the mushrooms until they start to get some color (can be hard to see with black mushrooms).
Raise the heat and add the shallots and the rest of the soaking wine. Let simmer and reduce to about half.
Add cream and season with salt and pepper.
When the cream has thickened, divide it equally over the toast.

The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Due to the current public health situation, the Culinary Group is holding monthly outdoor potlucks for small groups. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend.


Culinary Corner Hanna Docampo Pham On December 20, MSSF celebrated their annual Holiday Dinner at Boulevard Café in Daly City. The room was beautifully decorated with Amanita lanterns by Theresa Halula. 33 members were in attendance and served New York steak, Atlantic salmon, chicken, and Mediterranean pasta. The highlight of the meal were the brilliant morel and porcini sauces prepared by Natalie Wren. We all wanted to bring the leftover sauce home. Thank you to Virgilio Cardona for the generous donation of dried morels. Dessert was cake made with candy cap whipped cream, inspired by Sarah Ruhs. *If you can be lucky enough to find them: Black Trumpets are out!* They hold a striking appearance; folklore describes them as trumpets being played by the dead underground. You can see how the common nickname “Trumpet of the Dead” originated, although Black Trumpets are also known by “Horn of Plenty” and “Black Chanterelle”. Their unusual dark color camouflages into the forest floor. Their flesh is thin and without gills, making them easy to dehydrate while maintaining flavor. A prized edible, they are notoriously challenging to spot. Patience is necessary. Black Trumpets (Craterellus calicornucopioides) H. Docampo Pham This year, Black Trumpets are coming out early and bountiful. It’s looking like a great year for them! Black Trumpets are known for their exquisite taste. They have a delicate texture and a rich flavor, which is slightly smoky, earthy, and aromatic. Black trumpets are an excellent addition to enhance a variety of dishes, including pizza, risotto, and pasta. However, be careful not to mute the flavor of these mushrooms by using overpowering flavors. Additionally, you can create powder from dried Black Trumpets. This can be used as a spice to flavor stews, soups, and butter. Toast of Trumpets H. Docampo Pham In a Toast of Trumpets, a recipe adapted from many sources by Paul Lufkin, I highly recommend using Black Trumpets if available. The mushrooms are sauteed with wine, thyme, shallots, and butter and flavored simply with salt and pepper. The result is the flavor of Black Trumpets distinctively emphasized. Toast of Trumpets adapted by Paul Lufkin ½ - 1 cup dried Black Trumpets (Craterellus cornucopioides) or Yellowfoot (Craterellus tubaeformis) salt and pepper about 5-7 sprigs of fresh thyme butter one shallot about ½ cup cream a small handful of walnuts, toasted and chopped freshly grated parmesan sliced baguette, toasted Soak the dried mushrooms in just enough white wine to cover all the mushrooms for at least 30 minutes, until soft. In the meantime, chop the shallot into tiny pieces. Sauté on very low heat with plenty of butter until soft and golden. Drain the mushrooms and reserve the wine for later. Heat up a dry pan, set the heat to medium and add the mushrooms. If the soaked mushrooms get stuck on the pan, add some of the soaking water, in this case the soaking wine. When the water is gone add a big lump of butter to the pan. Add thyme and sauté the mushrooms until they start to get some color (can be hard to see with black mushrooms). Raise the heat and add the shallots and the rest of the soaking wine. Let simmer and reduce to about half. Add cream and season with salt and pepper. When the cream has thickened, divide it equally over the toast. The MSSF Culinary Group is open to all MSSF members who are interested in the gastronomical aspects of mushrooming as a participatory cooking group. Due to the current public health situation, the Culinary Group is holding monthly outdoor potlucks for small groups. Gatherings are generally held on the first Monday of each month at 7 p.m. at the San Francisco County Fair Building (Hall of Flowers). Members of MSSF and the Culinary Group, and their guests, are invited to attend.
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