Dried Black Trumpet Mushrooms

100g

Délices des bois

Black trumpet mushrooms (called 'trumpet of death' in French) boast a delicate flavour, and are rich in minerals and proteins. This mushroom earns its name from its black colour and its late appearance in dark undergrowth around All Saints' Day. Whether sautéed with a hint of parsley or incorporated into sauces, it beautifully complements risottos and fresh pasta dishes.

Applications:
Begin by soaking the dried mushrooms in boiling water for 15 minutes, then rinse thoroughly. Once rehydrated, drain and incorporate the mushrooms into all your favourite recipes: pasta dishes, risottos, omelettes, meat dishes (such as duck or veal), fish dishes, and vegetable sautés.

Scallops with black trumpet mushrooms (serves 4):

• 16 scallops
• 25g dried mushrooms
• 200ml whipping cream
• Butter
• Salt, pepper, paprika

Rehydrate the mushrooms in warm milk according to the instructions on the packaging, then gently warm them with cream, salt, pepper, and paprika. Sear the scallops for 1 minute on each side with butter and serve immediately with the mushroom sauce.

• Packaging: 100g PET jar
• Storage: Keep in a dry, ventilated place at room temperature
• Ingredients: 100% black trumpet mushrooms
• Origin: Packaged in France from ingredients not sourced from France
• Best before date: 2 years