Black trumpets sauce
==================== 2023-10-08


Comment: The black trumpets are also called horn of plenty. They are most often found dried because they keep very well that way.
An easy-to-make sauce that goes well with pork (filet mignon or pork chop), poultry or veal.
The veal stock should be quite strong because the cream is not salty, it should be made from the juice from soaking the mushrooms in order to retain maximum flavor.
If you use heavy cream, the sauce should have a good thick consistency, but if you use cooking cream, dilute 1 heap teaspoon of cornstarch in the stock.

Inspired by: Sauce aux Trompettes de la Mort à la Crème

4 servings

Ingredients:
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20 g of dried black trumpets or 100 g fresh
2 dl of white wine
2 dl of full cream (35% MF) or better double cream.
Cornstarch (see text)
1 shallot
2 dl full-bodied veal stock (see text)
2 or 3 sprigs of thyme
3 sage leaves or a small sprig of rosemary
1/2 teaspoon sweet paprika (opt)
S + P

Preparation:
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Soak the trumpets in a little warm water, for 30 to 60 minutes, then filter the soaking water and reduce it to ~2 dl if necessary, otherwise supplement with water to obtain ~2 dl.
Wash the trumpets which may contain sand.

Finely chop the shallot then sweat it with a pinch of salt in a little EVOO.
Add the wine and reduce by 3/4.
Dissolve the cornstarch in the stock if necessary.
Add the mushrooms, herbs, stock, paprika (opt), simmer for a few minutes, then add the cream.
Bring to a boil, then reduce the heat and simmer, stirring occasionally, for around ten minutes.
Remove the herbs.
Add pepper and check the seasoning.