Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

Mycology: the trumpet of death

By: Reading Time: 2 Minutes
Next Article A taste for change

At first glance, this edible mushroom is rather off-putting to laymen due to its sooty grey to black color. But this reluctance disappears once the trumpet of death mushroom hits the taste buds.

That is when the full aroma of this local delicacy is unleashed, and its characteristic horn shape also makes it visually striking. Lucas Steindorfer from the Viennese restaurant Bruder is well aware of the positive attributes of this taste sensation.
He prefers to use trumpet of death mushrooms, also called horn of plenty, in a simple, purist way in egg dishes or added to reginetti with plenty of butter and a little parmesan and parsley. The mushrooms are also great when featured in a trumpet of death fricassee. Steindorfer’s tip for preparing them: “Since there is usually dirt in the middle of the mushroom, they must be cut in half and thoroughly washed.”

DIY

This highly aromatic edible variety of mushroom is available fresh at markets seasonally for around 25 euros per kilogram (2.2 pounds). If you order it dried over the Internet, it can cost up to four times as much. Mushroom collectors gather their supplies from the forest and are careful not to pick a poisonous look-alike. The best time to collect them is in September.

Flavor & nutrients

The mushroom has a distinctly earthy, mossy taste; in contrast to its yolk-colored relative (0.31 μg/100 g/3.5 oz), it also has a comparatively high content of vitamin B12 (0.73 μg/100 g/3.5 oz). Other beneficial properties include a high natural colorant content (beta-carotene and lycopene), and rich mineral content (1.7 g per 100 g/0.6 oz per 3.5 oz). Another plus is that the mushrooms have only ten calories per 100 grams (3.5 ounces).

Enjoyment in stock

For those who do not want to forgo this mushroom during the colder months, this delicacy can be preserved. Drying, preserving in salt, vinegar or oil, ensiling or freezing – each method allows you to enjoy the mushrooms outside their season.

mushroom for cooking and eating in a restaurant

Image: Rational

Mushrooms & wine

The perfect match for a mushroom dish is a smooth Chardonnay (with a touch of wood). Wines with sharp acidity, high minerality or tannins are not recommended. When combined with trumpet of death mushrooms, they leave behind a metallic aftertaste on the palate.
For meals featuring the trumpet of death, Sommelier Daniel Schicker (Mühltalhof) recommends the Chardonnay Opok 2018 by Roland Tauss from Leutschach. “This is a very deep wine, shaped by the Opok soil,” he explains. “It is unfiltered and has a little sulphur added.” However, the Beaujolais Villages Blanc from the organic winery Desjourneys in southern Burgundy would also fit the bill.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Chef's Life

  • What’s on the menu?

    Foodservice operators have had to pay close attention to restaurant menus as consumer demands fluctuated during the pandemic. It is a...

    Tina Nielsen - FCSISeptember 3, 2021
  • Tamarind – the globetrotter

    Although not many people here have heard of tamarind, it is definitely a bona fide globetrotter. Ok, so it can't play...

    Lucas Palm - RollingPinAugust 17, 2021
  • Contactless but still close to the guest

    Automated check-in, digitized menus and services with no direct contact to guests. The pandemic has sparked a digitalization boom in the...

    Michael Pech - Falstaff ProfiAugust 12, 2021
  • Game cuisine

    It's not all just venison or wild boar. After all, many other creatures live in the forest and mountains. Ever cooked...

    Sonja Planeta – Fallstaff ProfiAugust 10, 2021
  • Mangosteen: the queen of fruits

    This exotic fruit owes its lofty nickname to Queen Victoria, the second longest-ruling British monarch: Legend has it that Victoria promised...

    Rolling PinJuly 22, 2021
  • Do (not) finish me off

    The sound and not-so-young convenience production industry is finally speaking up for itself. Why they feels so at home in their...

    Lucas Palm - RollingPinJune 15, 2021
  • Bread and games

    If you want to know how to make 90,000 people happy in the shortest amount of time, ask Stefan Pappert. After...

    Heike LucasJune 10, 2021
  • Best Chefs of Instagram 2021

    Haute cuisine meets snackable content: the perfect mix! It's not just in kitchens around the world that things are bubbling, simmering...

    KTCHNrebel Editorial TeamJune 7, 2021
  • “There is always a light at the end of the tunnel.”

    The trip to Hiša Franko takes you along winding country roads and follows the turquoise Soča River through a valley with...

    Ilona MarxMay 14, 2021