One of the ingredients we are really excited about right now in the PRINT. kitchen is black trumpet mushrooms. Also known as as the “La Trompette de Mort” or trumpet of death in French, these coal-colored, horn-shaped mushrooms are intense, earthy and almost smoky tasting. We are using them right now to add depth to goat cheese gnocchi, in an earthy sauce over sea scallops, with a cauliflower and quinoa dish, and as an inky accompaniment to our roast chicken breast with black rice.
Black trumpets are members of the chanterelle family and cannot be cultivated. You have to forage for them in the wild. They grow in groups on rocky, mossy hillsides in deciduous woods. Black trumpets can be particularly difficult to see, because they are small and their color blends in so nicely with the forest floor. But the earthy, sweet, nutty taste and meaty texture are well worth the hunt.
The mushrooms are native to the Pacific Northwest and we use sort of a chain of foragers to get them to PRINT. We get the mushrooms delivered to us by Tama Matsuoka Wong, who is a New Jersey-based forager, author and weed eater whom we love working with. After graduating from Harvard Law School and working for over 25 years as a financial services lawyer in Tokyo, New York and Hong Kong, she forsook the corporate life and returned with her family to Hunterdon County, New Jersey where she rediscovered her passion for the natural world and became a forager and meadow doctor. In 2007 she was named Steward of the Year by the New Jersey Forest Service and was a TEDx Manhattan speaker in 2013. She has started a wild sumac patch that we are really excited about experimenting with in the coming months.
In turn, Tama is getting the wild mushrooms shipped directly to her from famed West Coast forager Connie Green. Connie is the founder of Wineforest Wild Foods, America’s oldest wild foods company and just won a Good Food award in the pickling category for her pickled sea beans. She was one of the first wild mushroom foragers in Napa, and started selling to area chefs like Thomas Keller. She is author of The Wild Table, an incredible book, which we we turn to all of the time in the PRINT. kitchen as a reference for recipes when working with wild greens and edibles. It’s exciting to be able to work with Connie’s sustainably and responsibly sourced mushrooms. Here are some of the dishes that you can taste these earthy gems in right now at PRINT.
Goat Cheese Gnocchi, Brussel Sprouts, Butternut Squash, Pancetta, Black Trumpet Mushrooms, Sage, Parmesan
Seared Sea Scallops, Sunchoke Puree, Sauté Brussel Sprouts, Marcona Almonds
Mushroom Sauce, Tarragon
Roasted Cauliflower, Carrots, Stir Fried Quinoa, Scallions, Black Trumpet Mushrooms, Turnips
Caper-Currant Lemon Butter
Roasted Chicken Breast, Black Rice, Sauté Broccoli Rabe, Black Trumpet Mushrooms
Truffle Butter, Au Jus