trompettes de mort and chanterelles

Chanterelles are golden yellow in colour, with a flattened undulating cap. They are one of the most fragrant and delicate of wild mushrooms, appearing in July and often lasting until the first frost, and can be found in woodland under pine, beech and birch trees.

To prepare chanterelles, cut off the root tips and clean with a soft brush. Most recipes for chanterelles begin with cooking them in a large frying pan with garlic and parsley in one layer over high heat in order to seal in the flavour.

Trompettes de mort are very dark brown to black in colour and have a strong hard texture. They are the most dramatic of wild mushrooms, appearing in late summer and autumn, beneath hazel and beech trees. They are rarely served on their own as they are so tough, but are perfect combined with chanterelles or other wild mushrooms. We make these traditional French mushrooms more Italian by putting them on bruschetta or in a risotto. See here for how to clean.