- Latin name
- Craterellus cornucopioides
- In stock
The trumpet owes its color to the zinc it contains
Picked from August to December, it forms large dark carpets under the hardwood (oak, beech, hornbeam) of the Reserve of Valia Kalda (Western Macedonia). Its trumpet shape and its deep black color (due to the zinc in it) are fairly typical.
Rehydrate the trumpets at least one hour in warm water after having them rinced carefully in clear water. Drain thoroughly. Cook for 15 minutes in a pan over medium heat rehydrating if necessary. You can eat them as is, add to a soup, pie, gratin, or bread dough. Count 10gr per person.