Trompettes des Morts Saute

Name: Trompettes des Morts Saute
Yield: 4 portions
Ingredients: 4 large Garlic Croutons or toasted bread slices; small sprigs fresh thyme or chervil, for garnish; small sprigs fresh thyme or chervil, for garnish; small sprigs fresh thyme or chervil, for garnish; 2 tablespoons unsalted butter; 4 ounces small fresh trompettes des morts mushrooms (2 to 3 inches long); Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; ¼ teaspoon fresh thyme leaves or a pinch of dried; ¼ cup homemade beef stock or canned broth; ¼ cup homemade beef stock or canned broth; 4 large Garlic Croutons or toasted bread slices

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We love these wild mushrooms. The black ones are the most familiar, but we have also seen snowy white ones. Although the preparation is simple, this is no ordinary mushrooms-on-toast.

Ingredients

2 tablespoons unsalted butter
4 ounces small fresh trompettes des morts mushrooms (2 to 3

Side dish

Method

Melt the butter in a skillet over medium heat. When it stops foaming, lower the heat and add the mushrooms. Turn them in the butter until well coated.
Sprinkle the mushrooms lightly with salt’and pepper, and with the thyme leaves. Stir in the stock. Cover, and simmer until the mushrooms are tender,2 minutes.
Uncover, and cook until most of the liquid