Black Trumpet

Black Trumpet mushrooms are small, delicate mushrooms with a trumpet-like shape and a dark, charcoal-black color. They have a unique flavor that is often described as woodsy, earthy, and with hints of fruity or smoky undertones. Their texture is delicate yet firm, making them a favorite among gourmet chefs.


Black Trumpet Mushroom Omelet


  • 1/2 cup fresh Black Trumpet mushrooms, cleaned and chopped

  • 2 large eggs

  • Salt and black pepper to taste

  • Butter or oil for cooking

  • Grated cheese (optional)

  • Fresh chives or parsley for garnish


  1. Heat a non-stick skillet over medium heat and add a small amount of butter or oil.

  2. Add the chopped Black Trumpet mushrooms to the skillet and sauté for about 3-4 minutes until they soften and release their moisture. Season with a pinch of salt and black pepper. Remove mushrooms from the skillet and set aside.

  3. In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and black pepper.

  4. Add a bit more butter or oil to the skillet if needed.

  5. Pour the beaten eggs into the skillet, spreading them evenly.

  6. Let the eggs cook for a minute or so until they start to set around the edges.

  7. Spread the sautéed Black Trumpet mushrooms evenly over one half of the eggs.

  8. If using cheese, sprinkle a small amount over the mushrooms.

  9. Carefully fold the other half of the eggs over the mushrooms to create a half-moon shape.

  10. Cook for another minute until the eggs are fully set and the omelet is lightly browned.

  11. Slide the omelet onto a plate, garnish with chopped fresh chives or parsley.

  12. Serve the Black Trumpet Mushroom Omelet hot as a simple and flavorful breakfast.

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