Black Trumpet
The black trumpet (Craterellus cornucopioides), also called horn of plenty or trumpet of the dead, is a thin, dark, funnel-shaped mushroom that hides superbly among fallen leaves - and rewards the forager who spots it with one of the richest, most fragrant flavours in the woods.
Last reviewed: October 2026
Not health advice: where this page mentions traditional or supplement uses, those are traditions, not treatments, and we do not advise on health. Ask a doctor or pharmacist before taking any mushroom as a supplement, particularly if you take medication or are pregnant or breastfeeding.
Overview
The black trumpet (Craterellus cornucopioides), also called horn of plenty or trumpet of the dead, is a thin, dark, funnel-shaped mushroom that hides superbly among fallen leaves - and rewards the forager who spots it with one of the richest, most fragrant flavours in the woods. A close relative of the chanterelle, it is mycorrhizal and cannot be cultivated, making every black trumpet a foraged prize.
Identification & Appearance
A hollow, trumpet- or funnel-shaped mushroom 3-12 cm tall, in dark grey, brown, or near-black, with a thin, wavy, brittle body. The outer surface is smooth or faintly wrinkled with no true gills. It is thin-fleshed and easily missed against dark leaf litter.
Where It Grows
Black trumpets grow in late summer and autumn in mycorrhizal partnership with hardwoods (especially oak and beech) on mossy or leaf-littered ground across temperate forests of the Northern Hemisphere, often in large scattered troops.
Foraging & Cultivation
Black trumpets cannot be cultivated - their root partnership with trees defeats farming. They are foraged, and because their dark colour camouflages them so well, finding the first one of a patch is the hard part; after that, many often appear nearby.
Growing Conditions
Light
Dappled woodland shade; black trumpets fruit on shaded forest floors among leaf litter.
Watering
They fruit in the damp of late summer and autumn, after rain.
Temperature & Substrate
A late-summer-to-autumn woodland species, growing only with living tree roots and not on any artificial substrate.
Culinary Use
Black trumpets have an intense, smoky, almost truffle-like aroma that concentrates beautifully when dried - many cooks consider them better dried than fresh, ground into a fragrant powder for sauces, pasta, and eggs. Fresh, they suit cream sauces and risotto. Cook them thoroughly.
Health & Nutrition
Low in calories, a source of fibre, B vitamins, and antioxidants. As with chanterelles, the value is culinary - flavour far outweighs nutritional standout.
Safety note
Black trumpets have no deadly look-alikes, which makes them relatively forager-friendly, but as with all wild mushrooms, only eat them with expert confirmation and always cooked.
Pros & Cons
Pros
- Intense, smoky, truffle-like aroma.
- Dries superbly into a fragrant powder.
- No deadly look-alikes.
Cons
- Cannot be cultivated: foraged only.
- Dark colour makes them hard to spot.
- Thin-fleshed; quantity adds up slowly.
Best Suited For
- Foragers who enjoy a rewarding hunt.
- Cooks who want a deeply aromatic dried mushroom.
Not ideal for home growers - black trumpets cannot be farmed.
FAQ
Why is it called trumpet of the dead? Folklore - the dark trumpets appear around late autumn and were said to grow from the departed; it is harmless and choice.
Fresh or dried? Many cooks prefer black trumpets dried, as drying intensifies their smoky, truffle-like aroma.
Can I grow them? No - they are mycorrhizal and depend on living trees, so they are foraged in late summer and autumn.
Foraging kit worth a look
Nothing here identifies a mushroom for you - identification stays with your field guides and local experts. These are the basics foragers carry.
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