We picked everything the bears didn't eat.
Picked from August to December, they form large, dark carpets under leafy canopies of oak, beech and hornbeam. Their trumpet-like shape and its deep black colour, which they owe to their zinc content, are fairly characteristic.
Rince carefully in clear water and rehydrate for at least one hour in warm water. Drain thoroughly. Cook for 15 minutes in a pan over medium heat, rehydrating if necessary. You can eat them as is or add to soups, pies, gratins, or bread dough. Count 10g per person.
Keep at room temperature (max 25 °C) away from both light and moisture in a sealed container (jar, sealed bag…)
- 100% organic dried black trumpet mushrooms.