Sautéed Black Trumpet (or Horn of Plenty) Shreds

Preparation info

  • Serves


    as a side dish or garnish

    Appears in

    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    Dark, chewy slivers of mushroom resemble swirls of black seaweed. They taste as exotic as they look—but surprisingly mild. A spoonful strewn over white fish fillets, grilled salmon, pale veal scallops, or calf’s liver makes a simple dish special. The springy mushrooms barely shrink in cooking, so even a small investment (they are expensive) will make a dramatic difference.


    • 8 to 10 ounces black trumpet (or horn of plenty) mushrooms
    • 1 tablespoon nut oil, such as pumpkin seed, hazelnut, or pecan
    • 1 tablespoon butter
    • 1 tablespoon minced shallot
    • 2 tablespoon Madeira or dry Marsala
    • ¼ teaspoon pepper
    • ½ teaspoon kosher salt
    • ¼ teaspoon grated nutmeg
    • 3 tablespoons minced fresh parsley
    • 1 tablespoon snipped fresh chives


      1. Pick over mushrooms, removing any that are shriveled, sticky, smelly, or very muddy. Pull them apart lengthwise to make strips about ¼ inch wide at the base. Drop into plenty of cold water, swish around, and lift out. Repeat as needed until water is almost clean (it will never be clear). Spin-dry mushrooms, then pat dry on towel.
      2. Heat a wide skillet over high heat. Add oil, ½ tablespoon butter, and then mushrooms. Toss until wilted, 2 to 3 minutes. If any liquid remains, boil off most of it.
      3. Add shallot and toss a moment. Add Madeira, pepper, salt, and nutmeg. Reduce heat and toss until mushrooms are done to taste and liquid has completely evaporated, a few more minutes.
      4. Off heat, add remaining ½ tablespoon butter. Toss with parsley and chives.