• Prep time
  • 7 minutes
  • Cook time
  • 10 minutes
  • Total time
  • 17 minutes
  • Dietary

  • Diabetic, Gluten Free, Vegetarian
  • Meal type

  • Appetizer, Side Dish

This recipe is quick, easy, and perhaps the best way to enjoy fabulous Black Trumpet mushrooms. These mushrooms are so flavorful they are often described as the “poor man’s truffle”.


  • 4 to 8oz black trumpet mushrooms (trimmed, cleaned, and torn)
  • 1 to 3 tablespoon ghee or butter (olive oil can be substituted)
  • 1 pinch sea salt
  • 1 sprig parsley


  • Step 1
  • Fresh picked black trumpet mushroms

    Choose the amount of mushrooms you want to cook. The rest can be placed in a bowl, covered with a damp towel, and stored in the refrigerator. Keep the towel damp and these mushrooms will keep will for at least a week in the refrigerator.
  • Step 2
  • Cutting the base of each mushroom leaving a funnel of tender tasty flesh.

    If the bottoms have not already been trimmed, cut an inch or more off before cleaning them. Tear them open and brush them off one by one. If there is a lot of dirt, an “kitchen” tooth brush can be used for brushing. In some cases you may want to rinse them in a bowl of water. Whirl them in a salad spinner to remove excess water.
  • Step 3
  • Bite size pieces of wild mushrooms ready to toss into the hot pan.

    I like to tear each mushroom into fairly small pieces so they cook quickly and evenly.
  • Step 4
  • The pan and ghee ready to preheat on the stove.

    Put the ghee, butter, or olive oil in your favorite saute pan or skillet. Heat the pan up to medium or medium low heat before adding the mushrooms. Watch the pan while it heats to notice when it is just up to temperature. The pan is hot enough; when one piece of mushroom is added it starts to cook or the oil starts to bubble.
  • Step 5
  • Mushrooms will be cooked and ready to eat in just 2 to 3 minutes.

    Put all the mushrooms in the pan when it is up to temperature. Let them cook while stirring frequently. They will turn fully black as they cook and be ready to eat in about 3 minutes. Add a sprinkling of salt, if you like.
  • Step 6
  • Black trumpets foraged from the wild are now ready to enjoy

    Put a few parsley leaves on each plate. I like to warm my plates ahead of time to keep the mushrooms from loosing their warmth into the plate. Place a scoop of mushrooms on each plate and serve immediately.