Summer to late autumn
Horn of plenty
Craterellus cornucopioides
EdibilityGood edible mushroom
- Raw
- Do not eat raw
- Cooking
- Thorough cooking required, minimum time not established
- Review
- Certain identification required before any consumption
A dark, inconspicuous species whose hollow trumpet shape, continuous cavity down to the base and lightly wrinkled outer surface are essential.
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Guide contents
Guide contents
Season
From summer to late autumn, possibly extending into early winter in mild climates.
Habitat
Damp broadleaf woods, especially under beech or oak, on rich leaf litter, shaded soil and sometimes moss.
Method
Check several visible features before retaining a species name.
Three features to check on the specimen.
Hollow trumpet down to the base
The fruit body forms a deep vase with one continuous cavity from the opening to the base.
Lightly wrinkled outer surface
The grey to black outer fertile surface is dusted with paler tones, smooth to lightly wrinkled and never strongly veined or covered with false gills.
Poorly defined stem
The base tapers as a continuation of the trumpet, without a clear division between a conventional cap and stem.
Examine the specimen in this order.
- Trace the cavity from the opening to the base: it must remain continuous and completely hollow.
- Inspect the outer surface to confirm that it is smooth to only lightly wrinkled, without raised folds.
- Relate the dark silhouette to damp broadleaf woodland soil and check every specimen in a group separately.
Features incompatible with this species.
- Craterellus cinereus has a paler outer surface that is distinctly veined or folded, with a more clearly defined stem.
- Craterellus tubaeformis has a distinct small brown cap above a long, hollow yellow stem.
- Reject as unreadable any waterlogged, very old or damaged specimen, or one mixed with other small Craterellus species.
From an inspected basket to the kitchen
From an inspected basket to the kitchenDrying, storage and two recipes for Horn of plenty.
Horn of plenty gives a sauce or risotto a strong aroma even in modest quantities, after individual sorting and thorough cooking.
Horn of plenty sauce
A rich, concentrated cream sauce for pasta, poultry or polenta.
- Preparation
- 20 min
- Cooking
- 30 min
- Serves
- 4
View the complete recipe
Ingredients
- 250 gFresh, identified Horns of plenty
- 1Shallot, finely chopped
- 20 gButter
- 10 clVegetable stock
- 20 clDouble cream
- 1 c. à caféLemon juice
- 1 pincéeSalt and pepper
Method
- Open and cleanSplit every trumpet lengthwise to remove soil and debris, then rinse briefly and drain thoroughly.
- SautéCook the trumpets over medium heat for 12 minutes, add the butter and shallot, then continue for 8 minutes.
- SimmerAdd the stock and cream, then simmer for 10 minutes until slightly thickened.
- SeasonAdd the lemon juice, salt and pepper, then serve the sauce piping hot.
Sort every specimen and remove any that are waterlogged, old or mixed with others. Maintain a total cooking time of 30 minutes and never rely on the sauce to conceal a doubtful specimen.
Horn of plenty risotto
A dark, aromatic risotto with the trumpets cooked separately before they are added at the end.
- Preparation
- 20 min
- Cooking
- 35 min
- Serves
- 4
View the complete recipe
Ingredients
- 220 gFresh, identified Horns of plenty
- 300 gCarnaroli rice
- 1 LHot vegetable stock
- 1Shallot, finely chopped
- 10 clDry white wine
- 40 gGrated Parmesan
- 30 gButter
- 1 c. à soupeOil
Method
- Cook the trumpetsClean every split specimen and fry the whole batch with the oil for 20 minutes. Set aside.
- Toast the riceSoften the shallot in half the butter, add the rice and then the wine, and allow it to evaporate.
- Add the stockAdd the stock gradually for 18 minutes while stirring, then fold in the cooked trumpets.
- FinishAdd the Parmesan and remaining butter, cover for 2 minutes, then serve.
The small size requires every specimen to be checked. Cook the trumpets separately for 20 minutes and discard any piece whose shape can no longer be read clearly.
Documented drying method
Whole trumpets dried in a dehydrator
Up to 6 months in an airtight jar, kept dry and away from light.Split, perfectly cleaned trumpets dry quickly and can then flavour dishes after rehydration.
- Split and check every trumpet, then carefully remove sand, leaves and foreign specimens.
- Arrange the mushrooms in a single layer on the trays.
- Dehydrate at 50 to 55 °C for 6 to 8 hours, until dry and brittle.
- Allow them to cool completely before closing a clean, labelled jar.
- Discard the batch if there is condensation or an abnormal smell, then rehydrate and cook thoroughly before eating.
Recommended storage
Storage after complete drying
Up to 6 months in an airtight jar, kept dry and away from light.Storage starts only after every piece has reached the endpoint described in the drying protocol and cooled completely.
- Allow the entire batch to cool before closing the container to prevent condensation.
- Use a clean, airtight, dated container labelled with the inspected species.
- Keep the container dry, in darkness and away from heat.
- Discard the batch if condensation, mould or an abnormal smell appears.
