Black Trumpet Butter Pasta

Only cook mushrooms an expert has identified. Cook thoroughly. Have your find confirmed in person by an expert before cooking.

Ingredients

• 4 ounces (110 g) black trumpets
• 6 ounces (170 g) dried pasta
• 2 tablespoons butter
• 1 small shallot, minced
• Salt and black pepper
• Grated hard cheese, optional

Steps

1. Cook the pasta in salted water according to the package. Save a little of the cooking water.
2. Slice the black trumpets in half and check for dirt inside the hollow.
3. Melt the butter over medium heat, and cook the shallot for 2 minutes.
4. Add the mushrooms and cook 8 to 10 minutes until tender and cooked through.
5. Add the drained pasta and a splash of cooking water, toss, and season.
6. Serve with cheese if you like.

Cleaning and storage

• Black trumpets are hollow and trap grit and debris. Slice them open and rinse briefly, then dry on a towel.
• They dry well and the flavor concentrates. Rehydrate in warm water and cook thoroughly.
• Fresh ones keep a few days in a paper bag in the fridge.