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This is the description page for Horn of Plenty (Craterellus cornucopioides) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Horn of Plenty.  Horn of Plenty, Craterellus cornucopioides (also known as Black Chanterelle, Black Trumpet and Trumpet of Death) is a very distinctive species of basidomycete fungus (filamentous fungi composed of hyphae that reproduce sexually) and is a member of the Cantharellaceae (chanterelle) family of the Cantharellales order that have white spore prints. It is a fairly common species that is typically thrives oak and most especially beec woodlands. However, the fungus' dark colour and its typical habit of growing in deep leaf litter can make it difficult to find. Typically it friuts during September and October. The fungus typically grows gregariously in clumps that are unevenly distributed throughout woodland. The fungus is braodly trumpet or funnel shaped and hollow to the base with a top that's outrolled and wavy and which often splits as the mushroom matures. The outer surface of the trumpet starts of as dark grey or black and the inner surface is a dingy brown. The outer surface of the cap is spore-bearing and slightly ridged and begins a glossy black, but the white spores, when they mature, give it a grey-white bloom. Even young mushrooms are trumpet shaped and the flesh is thin, grey and leathery. This and the mushroom's appearance puts many peopl off collecting the fungus, but it is an excellent eating mushroom. Like the related chanterelle, it can be eaten raw but has an earthy taste that may do not find pleasant, but this disappears on cooking. The horn of plenty is considered amongst the great ourmet mushrooms and you will pay a premium in any restaurants serving it, indeed, it is collected commercially in Continental Europe. Typically it is lightly fried in butter and the horn is stuffed before serving. It also makes a very flavoursome addition to soups and sauces. The horn of pleanty can also be preserved by pickling and, unlike the related chanterelle it also dries well. It is especially good if dried, ground and used as a contdiment. The colour, shape, and habitat of this mushroom means that it's very difficult to confuse with any other fungus. Indeed, there are only two species it can be confused with and both are edible. The first of these is the Ashen Chanterelle (cantharellus cinereus) which is very similar in shape and colour but has spores bourn on wrinkles on the mushroom's surface. It is, however, uncomon in deciduous woodland, where the horn of plent is found. The only other mushroom that might cause confusion is the young and immature form of the Blackening Russula (Russula nigricans) which can look trumpet shaped (but mature specimens have a different shape). However, young Blackening Russula is entirely edible. Recipes Utilizing Horn of Plenty Salmon with Horn of Plenty and Horseradish Sauce |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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