Dried Trumpet Mushroom

What Is Dried Trumpet Mushroom

Dried Trumpet Mushroom generally refers to dried Black Trumpet mushrooms, a wild mushroom distinguished by its trumpet-like shape and dark color. This mushroom is renowned for its deep, complex aroma, offering earthy and smoky notes with a subtle sweetness reminiscent of apricot. Because it delivers a luxurious and sophisticated flavor at a more accessible price, it has earned the nickname “the truffle of the common people.”

Physical Characteristics and Popularity in Europe

Black Trumpet mushrooms range in color from deep black to dark brown. They have a funnel- or trumpet-shaped form, thin walls, and a delicate texture, along with a distinctive, layered aroma. This mushroom has long been known and widely appreciated throughout Europe.

Scientific Classification and Folklore Origins

Black Trumpet mushrooms were first scientifically recorded and classified by Carl Linnaeus in 1753 in Europe. Their English common name, “Trumpet of the Dead,” originates from European folklore and beliefs that likened the mushroom to an instrument played by spirits rising from beneath the earth—an image inspired by its dark appearance and trumpet-like shape.

 

Black Trumpet in French and Italian Cuisine

In France, the mushroom is known as Trompette de la mort, while in Italy it is called Trombetta dei morti, both names reflecting the same imagery. Despite its ominous name, Black Trumpet mushrooms are highly esteemed in fine European cuisine for their refined aroma and subtle flavor, making them a prized ingredient in French and Italian kitchens for centuries.

 

Why Black Trumpet Mushrooms Are Commonly Dried

Fresh mushrooms generally contain a high water content and have delicate cellular structures, making them prone to rapid deterioration due to enzymatic activity and microbial growth. As a result, processing—especially drying—plays a crucial role in preserving both quality and safety.

For Black Trumpet mushrooms, drying is particularly ideal because it intensifies their aroma and flavor while also increasing their versatility in culinary applications.

 

Culinary Uses of Dried Black Trumpet Mushrooms

Dried Black Trumpet mushrooms can be used in many ways: rehydrated and substituted for fresh mushrooms in sauces and soups, or ground into a powder to season sauces, creams, risottos, eggs, and pasta dishes. Additionally, the soaking liquid from rehydrating dried Black Trumpets is highly aromatic and can be used as a stock or cooking liquid to add depth and complexity to dishes.

 

Nutritional Value of Dried Black Trumpet Mushrooms

Dried Black Trumpet mushrooms are rich in nutrients. Per 100 grams, they provide approximately 69.45 grams of protein, about 13.44 grams of carbohydrates—mostly in the form of the sugar alcohol mannitol—around 4.88 grams of fat, and roughly 378 kilocalories.

They are also rich in unsaturated fatty acids, including monounsaturated fats such as oleic acid and polyunsaturated fats like linoleic acid, both of which support heart health. In addition, they contain a high amount of vitamin C (approximately 87 mg per 100 grams) and vitamin B12 (around 1.09–2.65 µg per 100 grams), a nutrient that is relatively rare in plant-based foods.

Thanks to these nutritional benefits, dried Black Trumpet mushrooms are valued not only for enhancing flavor and aroma but also as a nutrient-rich ingredient suitable for health-conscious consumers and those following plant-based diets.

Although Black Trumpet mushrooms are not native to Thailand, in recent years they have been increasingly imported and experimentally cultivated. In Thailand, they are commonly referred to as “Black Trumpet mushrooms” or “Black Trumpet fungi,” and are often discussed among enthusiasts of wild mushrooms and specialty ingredients.