Monday, October 3, 2011

Black Trumpet Mushroom Recipe - Black Trumpet Dauphinoise

We came across a surprising bounty of black trumpets (Craterellus fallax) in September. Surprising because we were searching for hen-of-the-woods, and because we are still novice mushroom hunters and this is our true first season of searching. According to the message boards on Yahoo, this has been a great year for trumpets in New England. Our next task was to find a way to cook with them beyond a cream-based puréed soup. I put some on top of a pizza with goat cheese with fantastic results, Robert ate the whole thing himself. This recipe is for a Dauphinoise, or scalloped potato casserole rich with black trumpets and cream layered with a mild Monterey Jack cheese.

Black Trumpet Dauphinoise            makes one 9" x 9" dish

6 oz. black trumpets, chopped
2 c. light cream
2 tsp. salt
1/2 tsp. pepper
6 russet potatoes, peeled and sliced into 1/8" slices
2 c. mild cheese like Monterey Jack

1. Heat the oven to 300° F.
2. Clean the black trumpets by removing the bottoms and looking inside for bugs or leaves. Chop them coarsely.
3. In a saucepan, add the black trumpets, light cream, salt and pepper. Bring up to a light boil, and remove from the heat.
4. Grease a 9" x 9" baking dish. Place 2 layers of the sliced potatoes on the bottom, sprinkle a 1/2 c. cheese on top, and spoon on some of the cream, enough to cover the potato layer.
5. Repeat this layering 4 times, ending with the cream covering the last top layer of cheese. Bake for 1 hour, then start checking for doneness by stabbing the center with a knife. You are looking for tender potatoes and a reduced cream sauce. Bake up to 30 minutes longer until done.

Can you spot the trumpets in this picture?

1 comment:

The Reverend Fowl ™ said...

Nicely done. Nutmeg or Mace goes well with mushrooms and cream.