Nordic mushrooms – get to know the species
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Black trumpet

Black trumpet

Craterellus cornucopioides
Edible mushroom
★★★★★
Taste rating: 5 out of 5

How to identify it

Cap
Thin and trumpet-shaped. The upper surface is black to black-brown and slightly scaly; in dry conditions it becomes greyer.
Underside
Grey to blue-grey, smooth to slightly wrinkled and without distinct ridges.
Stem
Hollow and black, especially towards the base.
Smell
Slight to pleasant mushroom smell.

Occurrence and habitat

Often grows with oak and hazel and also occurs in herb-rich coniferous forest.

Preparation

Clean carefully and remove dirty parts. The mushroom can be fried, used in sauces and soups, or dried. Dried black trumpet can be crumbled or ground as a seasoning.

Recipe suggestions

Black trumpet mushroom risotto

Fry the cleaned mushrooms in butter. Sauté onion and rice in a little butter, add hot mushroom stock a little at a time and stir until the rice is creamy and has the right bite. Fold in the mushrooms and Parmesan. Finish with a little butter and parsley.

Images – study the mushroom from several angles

Click an image to display it as the main image.

⚠ Important safety information

Förväxling med andra trumpetsvampar är möjlig. Studera särskilt om undersidan är slät/rynklig eller har tydliga åsar.

Facts and sources

Sources
Svampguiden; SLU Artdatabanken / Artfakta as an ongoing reference source
Factual text compiled and checked 2026-09-27