English name:
Local name:
Description:
CAP: 2-8 cm in diameter and up to 12 cm of the total fruit height. Its shape is funnel-like or a trumpet, in the centre it has a deep dent similar to a funnel which goes all the way down to the stipe base. The cap margin is thin and rolled, facing down, irregular, wavy, sometimes even curly. The top surface of the cap is black or grey-black, but, frequently it can be brownish. When it's dry it is of lighter colour and when the weather is wet it can have a red-black colour. The cap skin is slightly hairy or light fluffy.
GILLS/LEAFLETS: Gills are on the outside or lower part of the trumpet. it has a pale-grey or grey-black colour, sometimes even with a bluish reflexion, covered with white powder. It usually has a smooth surface with more or less accentuated ridges. It is lighter than the inner side of the cap.
STIPE: The stipe is in fact elongated from the cap, grey to black colour, darker than the gills, hollow, more-less wrinkled, and it can be white at the base.
FLESH: Thin, grey-black, seems gentle but is somewhat elastic, especially in older mushrooms. Taste and odour very agreeable, aromatic and fruity.
Uses:
Usage:
One of the best mushrooms, of excellent taste and aroma. Since it grows in large quantities it is best to dry them (easy to dry), put them in jars with a zipper so that air cannon penetrate inside and as such they can be used in different meals or as a food supplement (they can be powdered and used as a dressing) for several years. Before use, dry horns of plenty need to be soaked for 5-6 hours in trepid water (or milk) so they can swell and regain their structure and then prepared to eat. When fresh, they can be prepared as all other mushrooms, ex. in a stew just like a bun. They are best when prepared in a stew with pasta. They might also be frozen if previously blanched, although, they might slightly loose their aroma. they are also suitable to be pickled or stored in oil.
