Black trumpet mushrooms are often called “black gold” in the culinary world for their rich, earthy flavor and luxurious texture. This dish, Black Trumpet Mushroom Cream Sauce with Wild Rice, features a creamy black trumpet mushroom sauce served over tender wild rice. It is a perfect marriage of rustic charm and gourmet sophistication. The velvety cream sauce coats the wild rice with each bite, creating a harmonious blend of textures and flavors that feel comforting yet elevated.
Black trumpet mushrooms are a versatile ingredient prized in French and Italian cuisine. These mushrooms are rehydrated in hot water, creating tender, flavorful mushrooms and a deeply umami-packed liquid. When simmered down, this soaking liquid forms the backbone of the sauce, intensifying the dish’s earthy profile. Paired with the nutty undertones of Parmesan cheese and the herbal brightness of fresh thyme, the sauce is as rich in flavor as it is creamy in texture.
What are black trumpet mushrooms?
Black trumpet mushrooms, also known as Craterellus cornucopioides or “horns of plenty,” are a highly prized wild mushroom known for their earthy, smoky flavor and delicate texture. They are black or dark gray in color and have a unique, trumpet-like shape, which gives them their name. Found in forests, often near oak or beech trees, these mushrooms are commonly used in French and Italian cuisines to enhance sauces, soups, and pasta dishes. Dried black trumpet mushrooms are especially popular, as they rehydrate easily and retain their rich, umami-packed flavor.
Wild rice adds a hearty, toothsome foundation to the dish. Unlike traditional white or brown rice, wild rice has a distinct nuttiness and chewy texture that complement the mushrooms’ bold, earthy flavors. Cooked in vegetable broth with extra virgin olive oil, the wild rice absorbs subtle aromatic flavors, making it the ideal pairing for the luxurious sauce.
What sets this dish apart is the attention to detail in its garnishes. Toasted panko breadcrumbs, blended with fresh thyme before toasting, provide a crunchy, golden topping that contrasts beautifully with the creamy sauce and tender rice. A final sprinkle of Parmesan cheese and fresh thyme adds layers of flavor and a touch of visual appeal, transforming this meal into something worthy of a fine dining experience.
This dish draws inspiration from European culinary traditions, mainly French and Italian cooking, where cream-based sauces and mushrooms are staples. Fresh herbs like thyme and nutmeg enhance the natural flavors of the mushrooms, while Parmesan cheese adds a savory depth. It’s a dish that feels comforting and refined, with a rustic elegance perfect for a special occasion or a cozy dinner at home.
The white wine and a touch of wine vinegar bring subtle acidity to the sauce, balancing its richness. This balance ensures that every dish element contributes to its overall harmony. The breadcrumbs, blended and toasted with butter and thyme, nod to rustic cooking traditions while offering a modern twist in texture.
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This dish works beautifully as a vegetarian main course, but it can also be paired with roasted chicken or pan-seared fish for a heartier meal. For a well-rounded meal, serve it alongside a crisp green salad or steamed vegetables. A glass of dry white wine, such as Sauvignon Blanc or Chardonnay, would perfectly complement the creamy, earthy flavors.
Whether you’re cooking to impress guests or want to enjoy an elevated meal at home, this Black Trumpet Mushroom Cream Sauce with Wild Rice delivers a satisfying combination of flavor, texture, and elegance. Its rich, earthy profile and careful attention to detail make it a memorable dish that highlights the beauty of simple yet high-quality ingredients.
Black Trumpet Mushroom Cream Sauce with Wild Rice
4
servings30
minutes45
minutes1
hour15
minutesBlack 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.