Trombetta dei Morti, Craterello

To clean it, cut away the base of the fungus until you can see through the funnel to any trapped leaves and insects. It can then be sautéed gently in butter and used to accompany steamed fish, especially in a dish of poached fillet of sole, where its black colour and delicate scent and flavour give the most dramatic contrast to the white fish. It is popular with professional chefs and can be used in the same way as the chanterelle.