The Horn-of-Plenty is the common Craterellus Cornucopioides, known also as the Horn-Like Cratarellus. The Horn-of-Plenty is known in France as the Trompette des Maures, in Gremany as Herbsttrompeten, in Italia as the Corno Dell'Abbondanza. This mushroom is a black relative of the chanterelle. Smaller in size than the orange chanterelle, the caps are funnel shaped and hollow all the way down to the base of the stem. It has been well described as a black Petunia. The texture is crisp and firm, like the Black Fungus, but more tasty.
Soak the mushrooms in lukewarm water for about 15 minutes, before cooking.
Traditional, European mushrooms
It has an excellent flavor, which is revealed only once it is dried and then reconstituted
The outstanding quality of this extract is its rich, buttery character
It makes one of the few mushroom sauces that go exceptionally well with fish
Also add it to soups or stews for texture or flavor
Sauté in butter, or chop and simmer in a white sauce, then serve on thin slices of toast

The Horn-of-Plenty is the common Craterellus Cornucopioides, known also as the Horn-Like Cratarellus. The Horn-of-Plenty is known in France as the Trompette des Maures, in Gremany as Herbsttrompeten, in Italia as the Corno Dell'Abbondanza. This mushroom is a black relative of the chanterelle. Smaller in size than the orange chanterelle, the caps are funnel shaped and hollow all the way down to the base of the stem. It has been well described as a black Petunia. The texture is crisp and firm, like the Black Fungus, but more tasty.
Soak the mushrooms in lukewarm water for about 15 minutes, before cooking.
Traditional, European mushrooms
It has an excellent flavor, which is revealed only once it is dried and then reconstituted
The outstanding quality of this extract is its rich, buttery character
It makes one of the few mushroom sauces that go exceptionally well with fish
Also add it to soups or stews for texture or flavor
Sauté in butter, or chop and simmer in a white sauce, then serve on thin slices of toast