A Black Trumpet Mushroom Recipe
Salmon with Black Trumpet Wine Reduction Sauce

b-trump1.jpg (41497 bytes)Salmon Filets for four people ( 2 lbs or more, preferably skinned)

Juice of half an orange or a few tlbs of bottled OJ

1/3 cup fresh Ramps or Leek greens sliced across in 3/4 inch strips - (substitute green, white or even purple onions... why not?)

1/2 clove of finely choped garlic

1/2 to 3/4 lb of fresh Black Trumpets (Craterellus fallax or cornucopioides)

1/2 cup of white wine

1/2 cup of vegetable or fish broth

1/4 cup of heavy cream (or half and half will do)

1/2 a stick of butter

Put the Salmon on a plate and cover with orange juice. Sprinkle with salt and set aside.
If using dry mushrooms reconstitute them by warming them in a pan with the wine for five minutes (or longer depending on the mushrooms). When you get to a boil turn it down to low and simmer. Set them aside and consider straining the wine if the mushrooms were gritty. There's nothing worse than sand in your teeth to ruin a great meal. Chop the mushrooms to bite size. Melt the butter and add the garlic for a few seconds then the mushrooms. When the mushrooms are cooked stir in the leek greens until wilted and dark green. Then add the stock and wine and reduce by half. Butter and broil or grill your fish while reducing the sauce. When reduced add the cream and season with salt and fresh ground black pepper. Spoon the mushrooms onto plates and place the fish on top. Garnish with finely cut leek greens and or orange zest. Serve with Asparagus and oven roasted potatoes. Wow!

-Roy Reehil

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