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Black Trumpet Mushrooms & Asparagus

Black Trumpet Mushrooms & Asparagus

* Preparation time: 30 minutes * 


2 teaspoons salt
1/2 kg asparagus, trimmed and cut diagonally
1 tablespoon extra-virgin olive oil Pamako Monovarietal
40g Dried Black Trumpet mushrooms
2 teaspoons butter / margarine
1 ½ teaspoons grated lemon rind
½ Wild Thyme 
¼ teaspoons salt

Put dried black trumpet mushrooms into a large bowl and pour over hot water. Soak for 20 mins. Combine 8 cups water and 2 teaspoons salt; when the water boils, add asparagus and cook for 2 minutes or until crisp-tender. Drain well and then put asparagus into ice water. Drain well again.
Heat a large skillet over medium-high heat. Add oil and mushrooms from water; sauté for 4 minutes. Add asparagus; cook 1 minute or until thoroughly heated. Remove from heat; stir in the remaining 1/4 teaspoon salt, butter, lemon rind, and thyme. Serve immediately.

Bon Appetit!


Classically these mushrooms work the best with beef dishes like beef wellington or served alongside a simple roasted chicken. They also work really well with other stronger game meats like pheasant, duck or venison.

More ideas for when to use black trumpet mushrooms:

  • Mixed into a wild mushroom risotto
  • Sauteed, chopped and folded into a sauce
  • Mixed into an omelette
  • Rice balls/arancini
  • Added to gravy for an extra elegant sauce
  • Dried, ground finely and used as an umami seasoning

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