Showing posts with label trumpet chanterelle. Show all posts
Showing posts with label trumpet chanterelle. Show all posts

Corne d'Abondance, Craterelles or Trompette des Morts, - The Horn of Plenty, the Black Chanterelle and the Black Trumpet Mushroom. French Mushrooms VII

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

    
The black chanterelle mushroom
https://www.flickr.com/photos/biodivlibrary/8510515768/
 
In France, this tasty trumpet-shaped, hollow, mushroom has a pleasant smell with a creamy and woody taste.  Fresh horn of plenty mushrooms will be on many menus in France from August through November.  This fungus loves France as there are many oak and chestnut forests where after the rains they may appear in significant numbers.
   
The family of Chanterelle mushrooms
   
The black trumpet mushroom belongs to the family of Chanterelle mushrooms; there are about 70 species of Chanterelle mushrooms around the world, and of the nearly ten family members found in Europe all are edible. The black trumpet mushroom will be found in black, black and white, dark brown or blue-gray and has the shape of a hollow trumpet or horn.
   

The horn of plenty mushrooms in the woods.
https://www.flickr.com/photos/40948266@N04/29072509564/

The post on France’s Chanterelle mushrooms:
   
I have written a post on the three chanterelle mushrooms most often seen on French menus. In that post I did not include this mushroom, the black chanterelle, the horn of plenty; black trumpet mushroom, it deserved a separate link. 
.
The other family members most often seen on French menus include:
The Chanterelle Girolle, the chanterelle; the Chanterelle Gris, the trumpet chanterelle; and the Chanterelle à Pied Jaune, the yellow foot chanterelle.  To follow the link to that post click here.

The Corne d’Abondance, Craterelles or Trompette des Morts mushroom on French Menus:
  
Suprême Poulet Poché, Sauce Veloutée aux Craterelles et sa Boule de Riz  - Poached chicken breast served with a velvety black trumpet mushroom sauce and a bowl of rice.
 
Filet Mignon au Pinot Noir et Craterelles - Pork fillet, a cut from the tenderloin, in a pinot noir wine sauce served with theblack trumpet mushroom.

Le Suprême de Pintadeau et ses Légumes Cuisinés à la Crème de Craterelles – Breast of Guinea fowl and vegetables cooked in a creamy sauce from the black trumpet mushroom.
   

Guinea fowl with horn of plenty mushrooms.
https://www.flickr.com/photos/marsupilami92/6927629344/
 
Terrine de Sanglier aux Trompettes des Morts A pate of farm-raised wild boar prepared with the black trumpet mushrooms.

Filet de Bœuf, Jus aux Trompettes de la Mort et Salsifis A fillet of beef, (a cut from the tenderloin), served with its natural cooking juices and accompanied by the black trumpet mushroom and salsify,  the oyster plant.

Filet de Truite au Beurre de Trompette de Mort, Sauce Riesling A filet of trout, this will be the Arc-en-Ciel, the rainbow trout,  prepared in a compound butter with a black trumpet mushrooms and serve with a Riesling wine sauce.

Petit Risotto Crémeux de Trompettes des Morts – A small creamy risotto made with the black trumpet mushrooms.
   

Horn of plenty mushroom risotto,
https://www.flickr.com/photos/sitsgirls/6320280072/
   
The origin of the name the Corne d'Abonance, the Horn of Plenty.

The Corne d'Abondance, the horn of plenty, is the mythical horn of plenty, the Cornucopia from Greek mythology.  The story of the Cornucopia is one of the most popular myths linked to Zeus the King of the Greek gods.  As the story goes the baby Zeus was hidden in a cave on the Island of Crete, and there he was fed by a goddess Amalthea who appeared as a goat and fed Zeus her milk. The baby Zeus already had magical powers, and when he broke Amalthea‘s horn, he gave her, in repentance, the gift of the horn of plenty.  The Cornucopia is a horn that would always be overflowing with fruits, meats, vegetables and wine at the owner's desire. The shape of the cornucopia has become an international symbol of plenty and part of the flag of a number of nations.
   

A Cornucopia
https://www.flickr.com/photos/30326710@N02/2867405986/

Checking the wild  mushrooms, you have found while in France
 
Every town and village in France have a trained mycologist, a volunteer mushroom expert, and local pharmacists have these expert’s addresses. Regular mushroom gatherers may easily spot the difference as look-alike mushrooms are poisonous and can make you very very sick!  In the kitchens of France’s restaurant's wild mushrooms, of all types, may be on the menu and chefs only buy wild mushrooms that have been clearly identified by their ramasseurs de champignons, their professional mushroom gatherers. 

NB. If you gather wild mushrooms when in France, do not eat any that have not been checked!!!

Horn of plenty mushrooms may be dried and retain much of their flavor, however, fresh they should be eaten or dried within 24 hours of being collected.

One of the mushroom’s French names is the Trompette des Morts, and that, unfortunately, translates into English as the “Trumpet of the Dead” though this mushroom is not poisonous. It second and third French names sound much better:  Corne d’Abondance means Horn of Plenty, and Craterelle is a link to its Latin name craterellus cornucopioides’ take your pick; it is mostly called the black trumpet mushroom in English.
   

Black Chanterelle mushrooms, radicchio,
and Talegio Italian cheese
  
The black trumpet mushroom  in the languages of France’s neighbors:

(Catalan – trompeta or trompeta de la mort ), (Dutch –doodstrompet,  hoorn van overvloed),  (German – totentrompete, herbsttrompete), (Italian - trombetta dei morti, orno dell'abondanza), (Spanish - cuerno de la abundancia; trompeta de los muertos).
(Latin - craterellus cornucopioides)

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Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

Copyright 2010 ,2017
    .

Chanterelle Girolle - The Chanterelle Mushrooms in French Cuisine. The Mushrooms of France IV.

from
Behind the French Menu
by
Bryan G. Newman

behindthefrenchmenu@gmail.com

 

The Girolle Chanterelle
www.flickr.com/photos/biodivlibrary/8510517024/

Chanterelle girolles are wild mushrooms,
and not yet commercially cultivated.
In France, they are also called the Chanterelle Ciboire or Jaunotte.
Latin -  cantharellus cibarius.
   
The chanterelle or girolle chanterelle is the best-known member of the chanterelle mushroom family in France.  The other members of the chanterelle family are also welcomed by the chefs of France, whether fresh or dried. Dried chanterelles keep much of their flavor; but the chefs know the difference that fresh chanterelles can make to a dish;  in season, hardly a single menu will not include at least one dish with fresh chanterelles

Each member of the chanterelle family is available fresh at specific times of the year, and I have included, in this post, three of the four most popular chanterelles seen on French menus.  The fourth, the horn of plenty or black chanterelle, (in French, the corne d’abondance or trompettes de la mort) has its own post.
    
Mushroom gatherers.
www.flickr.com/photos/clairemcox/30305747542/
    
The abundance of names for a single mushroom.

The variety of names used for a single mushroom are part of local traditions that are found in all countries and regions, including North America and the UK. I have been told by more than one chef who, time permitting, pick their own wild mushrooms, that there are many more than four members of the chanterelle family in France.  In order not to confuse the diners with ten or more different names, the less well-known chanterelle mushrooms will be prepared together with the chanterelle family member closest in color taste and texture; when cooked any minor differences will have disappeared.

The chanterelle girolle’s color ranges from an ivory white to a yellow-orange, and it is a meaty mushroom with a fruity and slightly peppery taste. Fresh chanterelle girolles will be on menus from late May through October.

The Girolle Chanterelle on your menu:
      
Cassoulet d'Escargots aux Girolles à la Crème de Persillade – Cassolette d'Escargots is a popular snail dish, but here we see a change in the traditional recipe. Here the dish called cassolette d'escargots has had an upgrade with the girolle chanterelle being added to the recipe along with a cream of parsley sauce. Cassolettes d'Escargots are found, with slight differences in the recipe, in most of France's regions. If you are in France and haven't tried snails before consider trying this dish, then you may understand why the French enjoy eating snails. N.B. Cassoulet d'Escargots are very different from the heavy winter stews that are the Cassoulets of southern France.
   
Chanterelles hidden in the grass.
www.flickr.com/photos/demartigny/6106780856/
            
Crème de Chanterelle Ciboire  - A cream of girolle chanterelle soup.
    
  
Fettuccini with chanterelles
www.flickr.com/photos/hanspetermeyer/7927871268/


Fricassée de Rognons de Veau aux Jaunottes.- Veal kidneys stewed with girolle chanterelle mushrooms; veal and lamb kidneys are very popular in France. 
       
Chanterelles in the market.
www.flickr.com/photos/taomeister/11381733043/


Risotto de Boulgour aux Chanterelles et Œufs de Caille Poché. - A risotto made with blé boulgour, bulgur wheat, and the chanterelle mushroom. Bulgur wheat is the pre-cooked, par-boiled wheat used for taboulé and other traditional North African dishes. French chefs have begun to use this wheat with its slightly nutty flavor for local creations. Here, the bulgur wheat is made into a risotto with mushrooms and served with poached quail eggs. NB. Quail eggs taste just like a hen’s eggs; however, they are one-fifth the size, and so a quail egg omelet for one will be expensive.
                  
Chanterelle Risotto
www.flickr.com/photos/bluumwezi/4824406875/

The Girolle Chanterelle in the languages of France's neighbors:
   
(Catalan – rossinyol), (Dutch - hanenkam or cantharel ),(German – pfifferlinge or eierschwamm), (Italian - gallinacio or galletto), (Spanish – chantarela), (Latin - cantharellus cibarius).

-------------------------
   
The Chanterelle Gris -  The Trumpet Chanterelle,
Number two on the chanterelle popularity stakes:
      
The Chanterelle Gris, Chanterelle en Tube, Chanterelle d'Automne, Chanterelle Jaunissante. Chanterelle en Trompette  - Trumpet Chanterelle, Autumn Chanterelle, or Funnel Chanterelle. (Latin -  cantharellus tubaeformis)..


Chanterelle Gris, the Trumpet Chanterelle.

This small yellow to brown and gray mushroom has a slightly tart mushroom flavor with the typical slightly springy mushroom texture. In France they are fresh from September through November.

The Trumpet Chanterelle on French menus:
   
Côte de Veau à la Crème de Chanterelle Grise -veal chop prepared with a cream of trumpet chanterelle sauce.
         
Filet de Fera aux Chanterelles Grise  –  A filet of the broad whitefish, a supremely tasty member of the trout and salmon families prepared with the trumpet chanterelle mushroom.

Langoustines Toutes Décortiquées Rôties Petites Chanterelles Grises - The Dublin Bay prawn, Scampi or Norwegian Lobster shelled and roasted with the small trumpet chantarelle mushrooms. The Dublin Bay prawn is neither a lobster nor even a shrimp; however, this is the real scampi, not the shrimps that in the USA are often on the menu as scampi. Scampi are not easily shelled, and here you may see that the restaurant is letting you know that they have done all the hard work. (N.B. Do not confuse the langoustine with the much larger langouste, the rock or spiny lobster; the owner of the lobster tail).

Sweetbreads in cream sauce with chanterelles
www.flickr.com/photos/dongkwan/6807314416/
 
Suprêmes de Faisan Rôtis sur l'os, les Cuisses Farcies aux Chanterelles d'Automne de Nos Ramasseurs  (2 pers.) -  Breast of pheasant roasted on the bone, with the legs stuffed with Autumn chanterelle mushrooms supplied by the restaurant’ s own wild mushroom gatherers. This dish is for a minimum of 2 persons (2 per.). The pheasants on French menus are rarely wild pheasants; like many other traditional game birds and animals pheasants are farmed in France; even wild boar are farmed. The pheasant on this menu is a farmed bird; if this was a wild pheasant then the menu would read faisan sauvage

The Chanterelle Gris -  The Trumpet Chanterelle in the languages  of France's neighbors:


(Catalan - fals camagroc), (Dutch - trechtercantharel), (German - trompetenpfifferling or  herbst pfifferling), (Italian - finferia  or cantarello a  tromba), (Spanish -  angula gris, trompeta amarilla de monte), (Latin -  cantharellus tubaeformis).


------------------------


The Chanterelle à Pied Jaune - The Yellow Foot Chanterelle
 Number three in the chanterelle popularity stakes.
    
Chanterelle à Pied Jaune, Craterelle, Chanterelle Jaune 
The Yellow Foot  Chanterelle, Golden Chanterelle or Winter Chanterelle.

When this mushroom's French name is on the menu as the craterelle read again carefully as another family member is called the craterelle corne d'abondance, and that is the black chanterelle or horn of plenty mushroom.  The black chanterelles is an equally tasty but different tasting mushroom, and it is the subject of a separate post. The yellow foot chanterelle is fresh from August through October.
 
Chanterelle à Pied Jaune - The Yellow Foot Chanterelle


The Yellow Foot Chanterelle on French menus:

Chanterelle a Pied Jaune Grille aux Noix de Saint-Jacques  –The yellow-foot chanterelle, grilled and served, with the meat of the king scallop

  
Veal, lemon, tomato, chanterelles.
www.flickr.com/photos/loustejskal/15174213780/

Blanc de Cabillaud Vapeur, Mijotée de Chanterelles Jaune A filet of cod, which is France’s favorite fish, steamed and served with simmered yellow-foot chanterelles.

Filet de Chevreuil aux Craterelles – A fillet, the tenderloin, from the red deer served with the yellow-foot chanterelle. The red deer on this menu is farm-raised; if this was a wild deer then the menu would read chevreuil sauvage, wild red deer.

The Yellow Foot Chanterelle in the languages of France's neighbors:

(Catalan camagroc )(German - starkriechende pfifferling, gelbe kraterelle,  gelbe kantherelle), (Italian - cantarello giallo), (Spanish - trompeta amarilla, rebozuelo), (Latin - craterellus lutescens)


If you gather wild mushrooms when in France,
do not eat any that have not been checked!!!
   
Every town and village in France have a trained mycologist, a mushroom expert, and local pharmacists have these expert’s addresses. The infamous Jack O’ Lantern mushroom; in French the Pleurote de l'Olivier looks similar to some of the chanterelle mushrooms in the wild. Regular mushroom gatherers may easily spot the difference; however, you may not and it is poisonous and can make you very very sick!  In the kitchens of France’s restaurant's wild mushrooms, of all types, may be on the menu; however, chefs only buy wild mushrooms that have been clearly identified by the ramasseurs de champignons, the professional mushroom gatherers.

For more other mushrooms in France see these posts:


  
  





------------------------------------------

Behind the French Menu
by
Bryan G. Newman

 

behindthefrenchmenu@gmail.com

 

Copyright 2010, 2013, 2017, 2019.

------------------------------
 
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