Known in France as the Horn of Plenty, these wild, hand foraged, intensely flavoured mushrooms make great soups and sauces. A gourmet accompaniment to venison. Use the colour to make dramatic additions to any savoury dish. This mushroom needs to be washed well before use and is only available from september to February
Black trompette stroganoff
500g black trompette mushrooms, well washed and whole.
4 shallots, roughly chopped
2 fluid oz olive oil,
1 beef tomato, peeled and chopped
250mls soured cream
3 cloves garlic, finely chopped
flat leaf parsley for decoration
In a large saucepan place the olive oil and heat, add the shallots, stir for 1 minute, add garlic and the black trompettes, stir for 3-4 minutes. Add paprika and chopped tomato, bring to boil and cook for approx 2 minutes. Remove from heat, add soured cream, stir, season to taste. Often served with eastern European noodles, but it goes wonderfully with rice and a crisp green salad.