Orangutany GuideSign in
Black Trumpet (Craterellus cornucopioides)
Black Trumpet · Craterellus cornucopioides

Black Trumpet Mushroom Butter on Steak

20 min (plus 1 hr chill)·Serves 4·Adapted from Saveur
Black Trumpet (Craterellus cornucopioides) wild specimen

Black Trumpet (Craterellus cornucopioides) wild specimen

Black Trumpet growing in natural habitat

Black Trumpet growing in natural habitat

Black trumpets are the truffles of the poor. That's the old French saying, and it undersells them. These thin, dark, horn-shaped mushrooms have a rich, almost smoky flavor that concentrates beautifully when dried and rehydrated. Making a compound butter with them is one of the best things you can do. A pat melting over a hot steak turns a good dinner into an unreasonable one.

Ingredients

  • 100g fresh black trumpets (or 20g dried, rehydrated)
  • 115g unsalted butter, at room temperature
  • 1 small clove garlic, finely grated
  • 1 tsp fresh thyme, minced
  • 1/2 tsp flaky sea salt
  • 4 steaks of your choice (ribeye, strip, or filet)
  • Freshly ground black pepper

Method

  1. 1

    Clean the black trumpets by slicing lengthwise and rinsing quickly (they tend to harbor grit inside the trumpet). Pat dry thoroughly, then chop finely.

  2. 2

    Saute the chopped trumpets in a dry pan over medium heat until all moisture evaporates and they smell intensely earthy (about 5 minutes). Let cool completely.

  3. 3

    Mix the cooled mushrooms into softened butter along with garlic, thyme, and salt. Roll into a log using plastic wrap and refrigerate for at least 1 hour.

  4. 4

    Season steaks with salt and pepper. Sear in a smoking-hot cast iron pan, 3-4 minutes per side for medium-rare.

  5. 5

    Rest steaks for 5 minutes. Slice a thick round of the black trumpet butter and place on top of each steak. Let it melt.

Forager's tip

Black trumpets are notoriously hard to spot on the forest floor. They grow in dark leaf litter under oaks and beeches, and they're black. Once you find one, stop and scan the ground carefully. Where there's one, there are usually dozens.

T

What it tastes like

Black trumpets taste smoky, rich, and almost truffle-like. The French call them 'trompettes de la mort' and use them as a truffle substitute for a reason. When concentrated into butter, that smoky depth melts into the steak juices. Deeply savory.

Where to find Black Trumpet in the wild

Global distribution map showing reported sightings

Based on reported sightings worldwide

Widespread across the Northern Hemisphere — throughout Europe, eastern North America, and parts of Asia. Particularly common in France, Italy, Scandinavia, and the eastern United States from New England south to the Carolinas. Also reported in Japan ... Full species guide →

Found something in the wild you can't identify? Try Orangutany, it can ID mushrooms from a photo.