Directions

FRESH - Mushrooms preparation

1. Clean the black trumpet mushrooms by gently brushing off any dirt or debris with a soft brush or cloth. Trim the ends if necessary. Avoid washing them as they can absorb water.

DRIED - Rehydrate the mushrooms ( If you use dried instead fresh)

1. Place the dried black trumpet mushrooms in a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are fully rehydrated. Once rehydrated, drain them, reserving the soaking liquid, and chop them into smaller pieces.

Prepare the sauce:

1. In a skillet or saucepan, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, sautéing until they are soft and translucent, about 3-4 minutes.

Add the mushrooms:

1. Add the rehydrated and chopped black trumpet mushrooms to the skillet, stirring them with the onion and garlic mixture. Cook for another 2-3 minutes to allow the flavors to meld.

Thicken the sauce:

1. Sprinkle the flour or cornstarch over the mushroom mixture, stirring continuously to coat the mushrooms evenly. Cook for an additional 1-2 minutes to cook off the raw taste of the flour.

Add broth and cream:

1. Gradually pour in the vegetable or chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the sauce to thicken. Then, stir in the heavy cream or alternative, continuing to simmer for another 2-3 minutes until the sauce has reached your desired consistency.

Season and serve:

1. Taste the gravy sauce and adjust the seasoning with salt and pepper as needed. If the sauce is too thick, you can thin it out with a bit of the reserved mushroom soaking liquid or additional broth. Serve the black trumpet mushroom gravy sauce hot, garnished with fresh herbs if desired.