Braised Trompettes de Mort

Preparation info
  • Serves


    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

Unlike other mushrooms, these do not absorb water, so they can be washed like salad leaves.


  • 700 g (1.½ lb) trompettes de mort
  • 4 tablespoons olive oil


Cut off the stalk end of each mushroom and wash and dry in a salad spinner.

Heat 3 tablespoons of the oil in a large heavy-bottomed saucepan and when very hot add the mushrooms, turning to cook quickly. Remove from the pan, and drain, retaining the juices. Add the remaining oil to the pan with the slivers of garlic and fry until light brown; add a little of the mushroom juice, the parsl