Horn of plenty (Craterellus cornucopioides)

Quick answers

Where to look?

Deciduous forest

When does it appear?

Jul — Oct

Active months: July, August, September, October.

How to recognize it? Three signs

Cap color: Black, Dark grey
Cap shape: Funnel-shaped
Smell: Fruity, Pleasant, mushroomy

Fruiting season

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

July – October

Description

The horn of plenty, or black trumpet (Craterellus cornucopioides), is an edible mushroom with an unusual dark coloring that hides it among the leaf litter in woods. Despite its unappealing look, it is a true delicacy of French cuisine, where it is known as the "trumpet of the dead" (trompette de la mort).

It grows in broadleaf woods, especially often under beech and oak, in large colonies, but is almost invisible because of its dark color and small size. Fruits in August–November.

Edible without restrictions. Used in sauces, risottos, pastas and as a side dish. When dried, it develops an intense, truffle-like aroma.

Cap

Fruit body funnel-shaped or tubular, 3–10 cm tall and 2–6 cm across, with no clear boundary between cap and stem. The outer (upper) surface is dark gray or blackish brown, slightly scaly. Margin wavy or irregularly lobed.

Hymenophore

The hymenophore is on the outer surface of the fruit body — smooth or slightly wrinkled, with no true gills or false gills. Gray or bluish gray, with a powdery bloom of spores. This feature sets it apart from the hymenophore of true chanterelles.

Stem

There is no stem in the classic sense — the fruit body is one continuous cone-shaped tube. The lower part is narrowed, hollow inside, and the whole structure is open from top to bottom. Grayish or brownish black.

Flesh

Flesh very thin, brittle, gray or blackish. Taste delicate, pleasant, slightly nutty. When dried it concentrates, taking on a rich, intense, truffle-like flavor.

Smell

Smell unobtrusive, pleasant, slightly floral and woodsy in fresh mushrooms. When dried, the aroma intensifies sharply and becomes deep, earthy and truffle-like. That's exactly what makes the dried horn of plenty such a valuable culinary ingredient.

Lookalikes

× Edible

Trumpet chanterelle

Craterellus tubaeformis

× Edible

Ashen chanterelle

Cantharellus cinereus

× Edible

Pig's ear

Gomphus clavatus

Mushrooms of the same genus and habitat — to study side by side and never mix up.

Cantharellus pallens

Edible

Chanterelle

Cantharellus cibarius

Edible

Boletus betulicola

Edible

Bulbous honey fungus

Armillaria gallica

Conditionally edible

Poplar fieldcap

Cyclocybe aegerita

Edible

Ringless honey fungus

Desarmillaria tabescens

Conditionally edible

Agaricus abruptibulbus

Edible

Agaricus haemorrhoidarius

Agaricus haemorroidarius

Edible

Frequently asked questions

Is Horn of plenty edible or poisonous?

Horn of plenty is edible. Before eating any wild mushroom, always double-check current information in reliable sources and consult an expert.

What kind of spore-bearing surface does Horn of plenty have?

The spore-bearing surface (hymenophore) of Horn of plenty: ridged.

What does the cap of Horn of plenty look like?

Fruit body funnel-shaped or tubular, 3–10 cm tall and 2–6 cm across, with no clear boundary between cap and stem. The outer (upper) surface is dark gray or blackish brown, slightly scaly. Margin wavy or irregularly lobed.

What does the stem of Horn of plenty look like?

There is no stem in the classic sense — the fruit body is one continuous cone-shaped tube. The lower part is narrowed, hollow inside, and the whole structure is open from top to bottom. Grayish or brownish black.

What do Horn of plenty smell and taste like?

Smell unobtrusive, pleasant, slightly floral and woodsy in fresh mushrooms. When dried, the aroma intensifies sharply and becomes deep, earthy and… Taste: mild.

Where does Horn of plenty grow?

Typical habitats: Deciduous forest.

Which trees does Horn of plenty grow under?

Horn of plenty usually grows near: Beech, Oak, Hornbeam.

When should you pick Horn of plenty?

It fruits in: July, August, September, October.

What can Horn of plenty be confused with?

Horn of plenty can be mistaken for: Trumpet chanterelle, Ashen chanterelle, Pig's ear. Study the distinguishing features carefully — detailed comparisons are in the “Lookalikes” section.

How do you cook Horn of plenty?

Horn of plenty can be fried, boiled, pickled and dried. Before cooking, it's recommended to boil it for 10–15 minutes and drain the water.

Can you dry Horn of plenty?

Yes, Horn of plenty is well suited to drying and freezing. Dried mushrooms keep their aroma and work well in soups, sauces and fillings.

What is the scientific name of Horn of plenty?

The Latin name is Craterellus cornucopioides. It belongs to the genus Craterellus, family Cantharellaceae.

Horn of plentyCraterellus cornucopioides

Quick answers

Description