Brown-black in colour, trompettes have a characteristic trumpet shape and a firm, velvety texture, with an earthy flavour that works very well in wine-based or natural jus and sauces.


This mushroom also has a natural affinity with the flavours of coriander and basil, an interesting and very tasty combination rarely enjoyed before. They can be simply sautéed in butter and served with rice or pasta, used in soups or added to roasted potatoes to zing them up.