B - The abc of Food Cooking and People - Black Chanterelles

🍄 Black Chanterelles – Mysterious, Earthy, and Full of Flavour

Let’s turn our attention to one of the forest’s most intriguing treasures: Black Chanterelles. Also known by their dramatic nickname, “trumpets of death” (trompette de la mort in French), these dark mushrooms may look ominous—but don’t be fooled. They’re not poisonous at all. In fact, they’re highly prized for their deep, earthy flavour and velvety texture.

Despite their shadowy appearance, black chanterelles are sought after by chefs and foragers alike, offering a rich umami quality that elevates everything from risottos to sauces.

🌲 Forest Gold in Disguise

Black chanterelles grow in deciduous forests, often blending in with the leaf litter thanks to their charcoal-grey to inky-black colour. Their trumpet shape and wavy edges make them stand out—once you learn how to spot them. Because they’re delicate and seasonal, they often fetch a high price in specialty markets.

When cooked, they release an aroma that’s both smoky and nutty, making them perfect for pairing with butter, cream, or wine-based sauces. Their thin, tender flesh also means they cook quickly and work beautifully in simple sautés or folded into pasta.

🍽️ Did You Know?

Despite their nickname, “trumpets of death”, black chanterelles are completely safe to eat and celebrated in French cuisine.

Their dark colour deepens when dried, and they retain a strong, smoky flavour—perfect for year-round cooking.

Black chanterelles are related to golden chanterelles but have a slightly more intense, savoury flavour.

In French markets, they’re sold as trompettes de la mort and are often used in elegant game dishes.

These mushrooms are particularly rich in natural glutamates, the compounds responsible for umami.

🍷 Rich Flavour, Minimal Fuss

Because of their naturally bold flavour, black chanterelles don’t need much to shine. A quick sauté with butter and shallots is often enough. You can also dry them and rehydrate them later for soups and stews—they’ll add depth without overpowering the dish.

Try pairing them with roast chicken, wild rice, creamy pasta, or even eggs. They also make an excellent addition to vegetarian dishes, adding the kind of savoury base that usually comes from meat or stock.

✨ In Closing

So, don’t let the name fool you—Black Chanterelles are forest treasures, not forbidden fruit. With their smoky aroma and rich, umami character, these mushrooms offer a bold twist on classic chanterelle dishes. Whether fresh or dried, they’re sure to bring mystery and flavour to your next meal.