The death trumpet is so called because it appears in our forests around All Saints' Day. From the same family as the chanterelle, it is used in the same way, but its black color allows to play significant color contrasts on the plate; for example, the contrast is striking with fresh pasta cooked in cream.
Drain the Trumpets of Death. Brown them in a butter-oil mixture. Season to taste. Add crème fraîche and serve with a veal cutlet, for example.
L'armoire à Conserves was born out of a passion for cooking, a traditional cannery that transforms regional products while preserving their tastes and the authenticity of recipes from the southwest of France.
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Death trumpets (Craterellus cornucopioides), water, salt. Extra quality, 100% fresh product manufacturing. 190g jar
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