Black Trumpet Mushroom Cream Sauce with Wild Rice

Black trumpet mushrooms, often called “black gold” in the culinary world, bring a rich, earthy flavor and luxurious texture to this elegant dish. The creamy black trumpet mushroom sauce served over tender wild rice creates a perfect marriage of rustic charm and gourmet sophistication. With each bite, the velvety cream sauce coats the wild rice, creating a harmonious blend of textures and flavors that feel both comforting and elevated.

Prized in French and Italian cuisine, black trumpet mushrooms transform when rehydrated in hot water, becoming tender and flavorful while producing a deeply umami-packed liquid. This soaking liquid, when simmered down, forms the backbone of the sauce and intensifies the dish’s earthy profile. The sauce reaches new heights when combined with nutty Parmesan cheese and the herbal brightness of fresh thyme.

What are black trumpet mushrooms?

Black trumpet mushrooms, also known as Craterellus cornucopioides or “horns of plenty,” are treasured wild mushrooms that deliver an earthy, smoky flavor and delicate texture. Their distinctive black or dark gray coloring and trumpet-like shape make them instantly recognizable. These forest dwellers, typically found near oak or beech trees, are staples in French and Italian cuisines, where they enhance sauces, soups, and pasta dishes. The dried version is particularly valued for its ability to rehydrate easily while maintaining its rich, umami-packed flavor.

Wild rice provides a hearty, toothsome foundation for the dish. Its distinct nuttiness and chewy texture set it apart from traditional white or brown rice, perfectly complementing the mushrooms’ bold, earthy flavors. When cooked in vegetable broth with extra virgin olive oil, the wild rice absorbs subtle aromatic flavors, making it an ideal partner for the luxurious sauce.

The dish’s finishing touches elevate it to fine-dining status. Toasted panko breadcrumbs, infused with fresh thyme, create a crunchy, golden topping that contrasts beautifully with the creamy sauce and tender rice. A final garnish of Parmesan cheese and fresh thyme adds both visual appeal and layers of flavor, completing this sophisticated yet comforting meal.

This dish celebrates European culinary traditions, particularly French and Italian, where cream sauces and mushrooms take center stage. Fresh thyme and nutmeg amplify the mushrooms’ natural earthiness, while Parmesan cheese adds a rich, umami depth. The result is both comforting and sophisticated – a rustic-elegant dish perfect for special occasions or intimate dinners at home.

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A splash of white wine and wine vinegar cuts through the sauce’s richness with gentle acidity, creating perfect balance. Every element plays its part in harmony, from the silky sauce to the mushrooms’ meaty texture. The breadcrumbs, toasted with butter and thyme, add a modern textural twist while honoring traditional cooking methods.

While stunning as a vegetarian main course, this dish pairs beautifully with roasted chicken or pan-seared fish for a heartier meal. Round out your dinner with a crisp green salad or steamed vegetables. A glass of dry white wine – think Sauvignon Blanc or Chardonnay – perfectly complements the creamy, earthy flavors.

Whether you’re cooking to impress guests or treating yourself to an elevated home-cooked meal, this Black Trumpet Mushroom Cream Sauce with Wild Rice delivers on all fronts. Its thoughtful combination of flavors and textures showcases how simple, quality ingredients can transform into something truly memorable.

Black Trumpet Mushroom Cream Sauce with Wild Rice

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: FusionDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

45

minutes

Total time

1

hour 

15

minutes

Black Trumpet Mushroom Cream Sauce with Wild Rice combines the earthy richness of rehydrated black trumpet mushrooms with a velvety cream sauce, served over nutty, tender wild rice. Garnished with golden toasted breadcrumbs, fresh thyme, and Parmesan cheese, this dish perfectly balances rustic and refined.

Ingredients

• Black Trumpet Mushroom Cream Sauce

• 2 ounces dried black trumpet mushrooms

• 2 cups hot water

• 4 tablespoons unsalted butter

• 1 small onion, finely diced

• 1 shallot, finely chopped

• 3 cloves of garlic, minced

• 1/2 cup white wine

• 1 teaspoon white wine vinegar

• 1 cup heavy cream

• 1 teaspoon fresh thyme

• 1/2 teaspoon nutmeg

• 1/4 cup Parmesan cheese, grated

• to taste, salt and ground black pepper

• For the Wild Rice

• 2 cups wild rice

• 4 cups vegetable broth

• 1 tablespoon extra virgin olive oil

• to taste, salt

• For Serving

• 1 cup panko breadcrumbs

• 1 tablespoon fresh thyme

• 1 tablespoon unsalted butter

• grated Parmesan cheese

Directions

• Rehydrate the Mushrooms:
  Place 2 ounces of dried black trumpet mushrooms in a heatproof bowl and cover with 2 cups of boiling hot water. Soak for 20-30 minutes until softened. Strain through a fine mesh sieve, reserving the soaking liquid, and set both aside.
• Cook the Wild Rice:
  Rinse the wild rice under cold water. Combine the rice, vegetable broth, extra virgin olive oil, and a pinch of salt in a large saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, until the rice is tender and the liquid is absorbed. Keep warm until ready to serve.
• Sauté and Simmer the Mushrooms:
  Melt the butter over medium heat in a large saucepan. Add the onion, shallot, and garlic cloves, and sauté until softened and fragrant, 3-5 minutes. Add the rehydrated mushrooms and sauté for 4-5 minutes, stirring occasionally. Deglaze the pan with the white wine and white wine vinegar, scraping up any browned bits that may have formed. Let the mixture reduce by half, 3-4 minutes. Add 2 cups of the reserved mushroom soaking liquid and bring the mixture to a boil. Reduce the heat slightly and simmer gently for 20 minutes, allowing the liquid to reduce significantly and concentrate the flavors.
• Finish the Sauce:
  Reduce the heat to low and stir in the heavy cream, fresh thyme, and nutmeg. Simmer for another 10 minutes, stirring occasionally, until the sauce thickens slightly. Stir in 1/4 cup of grated Parmesan cheese, and season with salt and freshly ground black pepper to taste.
• Prepare and Toast the Breadcrumbs
  Combine the panko breadcrumbs and fresh thyme in a food processor. Pulse a few times until the breadcrumbs are evenly mixed and slightly finer in texture. Heat the butter in a small skillet over medium heat. Add the processed breadcrumb mixture and toast, stirring constantly, for 3-4 minutes. Remove from heat and set aside.
• Assemble and Serve
  Spoon the warm wild rice onto individual plates or a serving platter. Top with the black trumpet mushroom cream sauce, spreading it evenly over the rice. Garnish with the toasted breadcrumbs, additional grated Parmesan cheese, and a sprinkle of fresh thyme, if desired. Serve immediately.

Notes

• 2 ounces dried mushrooms yield about 2 cups rehydrated mushrooms, making this measurement ideal for scaling up or down.
• Be sure to strain the soaking liquid thoroughly to avoid any grit in your sauce.