Also known as black chanterelles or horn of plenty, it has been a favourite among European chefs for centuries. Black trompets usually appear anywhere from June to September. The black trumpet has a sweet earthy richness; it is a very versatile mushroom to cook with.
They have a unique flavour and texture which resembles apricots. It goes particularly well with fish, in stews, soups or as an accompaniment. It is jet black in appearance and does not bleed, even after lengthy cooking.
It takes a keen eye and a lot of patience to harvest black trumpets as they are dark in colour and grow under huckleberry plants and ferns.
Referred to as pied-de-mouton in France, are found throughout North America and Europe, singly or in groups in coniferous forests or woodlands. They are a fall mushroom that cannot be confused with any other. They are the only mushroom to have a thick cap covering a mass of small pointed foamy outgrowths, small protruding teeth-like spines, rather than gills and pores. Their colour varies from cream to reddish-orange. Their stem is short and often pale. The mushroom contains an inner flesh that is firm, bright white and has a sweetly aromatic smell. They are best when young as they have much more flavour.
Known as Mousseron in France and Gambi in Italy. Fairy Rings date back to the late 12th century and get their name from folklore, this is becase they grow in circles in forested areas or meadows and the foliage in the middle of the circle dies. People once believed that mushrooms growing in a circle followed the path made by fairies dancing in a ring and if you step into the centre of the circle the fairys will take you. Fairy rings are small wild mushrooms that can be found all year round, but they prefer the Spring and Autumn months. They are richly coloured, creamy off-white to beige and light tan to golden brown.
