For 4 people
Rehydrate 40 g of black trumpets
Sauté one minced shallot in butter
Add the black trumpets and moisten with as much filtered rehydration water as cream (250 ml of each for 4 people)
Cook over low heat for 20 minutes
Blend everything together and add a dash of hazelnut oil
Adjust the seasoning and consistency if necessary (with milk)
Serve
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The black trumpet, also called trumpet of the death or horn of abundance, changes its colour during its existence by passing from black to grey with the passing of time. It has a fine and elastic flesh.