Preparation of our tdry / dried / dehydrated frogs:

After having them rehydrated in a bowl of lukewarm water or broth, all you need to do is drain our trumpets and fry them:

• preferably with olive oil (you can use our olive oil flavored with porcini mushrooms in a small bottle with spray ou in a large bottle containing pieces of porcini mushrooms);
• as well as butter (you can use our white truffle flavor butter);
• fresh cream ;
• or goose or duck fat (depending on your taste) to enhance their aromas.

The longer you let your trumpets rehydrate, the more liquid they will become, and the softer their texture will be.

We therefore recommend that you 2 to 3 hours of rehydration, but you can leave them to soak overnight without any problem.

It is generally accepted that 10g of dry trumpets corresponds to approximately 50g of rehydrated trumpets.

Dry trumpets are very aromatic and some chefs prefer their use in cooking to fresh mushrooms.

In fact, trumpets contain on average 80% to 90% water. Drying eliminates this water, resulting in the concentration of the aromas of the trumpet.

About soaking:

Make sure that your trumpets throughout the soak are always covered with liquid, but without excess.

Do not throw away the juice of soaking trumpets, rich in aromatic substances; filter it to remove any traces of sand or soil, then use it as a base for your sauce.

If you don't have a sauce to prepare, fry the trumpets in their soaking juice to concentrate their flavor (hence the importance of not having too much soaking liquid).

Before there is no more liquid, add the fat to brown them over high heat.

You can also reuse the juice from soaking the trumpets to cook pasta or rice, or vegetables for a soup.

Origin of our dry trumpets:

Our dry trumpets are harvested in preserved natural areas, in Catalan country, on the Spanish side of the Pyrenean chain. Indeed, the Pyrenees are the cradle of our Boutique du Champignon created in Font-Romeu in 1998.

These are woodland trumpets, so wild, picked by collectors. As a result, our trumpets have not been cultivated and have not undergone no chemical treatment before harvest.

After harvest, our trumpets are only subjected to a high temperature treatment to sterilize them and prevent the development of contamination by insects (moth type).

Their packaging in a perfectly airtight plastic bag prevents any new contamination.

We also offer you an alternative of French origin (Auvergne): the mushrooms are packaged in trays by a family business that has been collecting mushrooms for 4 generations. As this type of packaging is not completely airtight, these trays should be placed in the freezer upon purchase to avoid arousing the desire of greedy insects.

Recipe ideas:

La death's trumpet is an excellent edible with a characteristic scent somewhat reminiscent of the smell of truffles.

Its woody and slightly peppery taste makes it an ideal ally for cooking fish, game and more generally marinated meats or in sauce.

It makes an ideal garnish for duck and veal. You can also slip it into pâtés and terrines.

Our dry trumpets will also go perfectly with your omelets, but also your quiches and your forest mushroom pies.

Our dry trumpets also go very well in a risotto or with fresh pasta.

Want to treat yourself with our dry trumpets ?

Do not hesitate any longer, go to the next section entitled Recipes and let yourself be inspired by our original and varied recipe ideas to download.

Price including VAT per 100g:

40g bag: 42 € 38

90g bag: 36 € 61

50g tray (origin France): €61 – Promotional price: €30

Also see our blog posts on picking mushrooms et drying mushrooms.

Find all our recipes in our section " Mushroom Recipes "!

And discover our good trumpet recipes here !

Finally, do not hesitate to inquire about www.mangerbouger.fr !

Ingredients: Trumpets (Craterellus cornucopioides).

Average energy and nutritional values ​​per 100g: