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Black Trumpet Recipes













Salmon with Trumpet Sauce

Serves 4-6














2 - 4 medium salmon filets

3/4 - 1 lb fresh black trumpets (chopped)

1 clove garlic, minced

1/3 cup chopped green onion

1/2 cup broth (vegetable, chicken, fish, whatever works for you)

1/2 cup white wine

1/2 stick butter



These instructions are for the mushroom topping. Cook the fish according to the directions on the packaging.

In a heavy skillet on medium heat, melt the butter. Once it's melted, add the garlic and cook for 1 minute.

Add your cleaned and chopped black trumpets and sauté them for 5 minutes. Next add the

chopped green onion and cook until they're slightly wilted, usually another minute or two.

Add the wine and broth. Continue to cook until the volume of all the liquids is reduced by

about half. Remove from heat and season with any desired salt and pepper. Serve on top of the cooked salmon.















Simple Trumpet Sauté

Serves 3














1 cup fresh black trumpets (sliced into thin strips)

1 clove garlic, minced

2 1/2 cups vegetable or chicken broth

1 tbsp olive oil (or unsalted butter)



Heat oil in large skillet over medium-high heat. Sauté garlic for about 2 minutes.

Add cleaned mushrooms, and cook for about 5 minutes.

Remove from heat and serve. Easy!

Caramelized Apple and Black Trumpet Grilled Cheese Sandwich

(makes 1 sandwich)














1 tablespoon butter

½ cup Black Trumpets (in thin slices)

1 tablespoon brown sugar

1 dash of cinnamon

1 apple (peeled, cored and sliced)

2 thick slices of good cheddar cheese

2 slices of good, thick bread

1 tablespoon butter



1. Melt the butter in a non-stick pan.

2. Add the Black Trumpets, brown sugar and

cinnamon and cook until bubbly.

3. Add the apples and sauté about 5 minutes.

4. Assemble sandwich and grill until golden brown on both sides, about 2-4 minutes per side.














Butternut Squash and Parmesan Pasta with Black Trumpets and Sage

Makes 4 servings















1 tablespoon olive oil

1 onion (diced)

1 cup Black Trumpets (diced)

2 cloves garlic (chopped)

4 cups butternut squash puree (1 large butternut squash)

1/4 cup heavy cream (or Greek yogurt)

1/2 cup parmigiano reggiano (grated)

1/8 teaspoon nutmeg

1 tablespoon sage (chopped)

1 pound pasta (I used whole wheat)



1. Heat the oil in a pan, Add the onion and Black Trumpets and sauté until tender, about 5-7 minutes.

3. Add the garlic and sauté, about 1 minute.

4. Add the butternut squash puree, cream, cheese, nutmeg, sage, and simmer for 5 minutes. (If it is too thick, add some water or milk. If it is too thin, let it simmer for a while to thicken.)

5. Meanwhile cook the pasta as directed,

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