Makes about 3 cups | Prep: 15 min | Cook: 30–40 min
Recipe adapted from The Mushroom Hunter's Kitchen by Chad Hyatt.
Ingredients
1 onion, peeled, halved and cut into thin slices
1 fennel bulb, halved, cored, and cut into thin slices
1 tsp neutral flavoured oil
2 tbsp unsalted butter
1 lb fresh black trumpets (or 50g dried black trumpet mushrooms, rehydrated), cleaned
2 tsp salt
135 g (¾ cup) light brown sugar
¼ cup sherry vinegar
Instructions
Heat a large, heavy-bottomed pan on a medium-low flame. When hot, add the oil and the butter. When the butter melts, add the onion and fennel, and cook, stirring regularly, until they are well browned. Be careful not to burn.
Add the black trumpets, and cook, stirring to mix in well with the fennel and onions. When the water released by the trumpets has reduced by about 75%, add in the salt, brown sugar, and sherry vinegar. If using dried, reconstituted mushrooms and add the second soaking liquid (see note below). Continue cooking, stirring regularly, until only a small amount of liquid is left to coat the bottom of the pan.
Remove from the heat, and immediately pulse with a hand blender or food processor until the jam is almost smooth, but still has a little texture. After cooling, the jam will keep well covered in the fridge for many weeks.
Tips & Variations
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Dried black trumpets: Rehydrate in warm water for 20 minutes. Discard the first soaking liquid and rinse inside the mushrooms to get rid of the sand. Bring fresh water to a boil. Add the rehydrated trumpets and simmer for 3 minutes.
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Not a fennel fan? Substitute with a second onion and omit the fennel bulb entirely.
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Serving ideas: Spread on a charcuterie board alongside aged cheeses, layer into a gourmet burger, or serve as a dip with artisan crackers.
About Black Trumpet Mushrooms
Black trumpets (Craterellus fallax) are among the most prized wild mushrooms in North America, known for their deep, smoky, almost truffle-like flavour and striking dark colour. They grow in hardwood forests in late summer and fall, and are notoriously difficult to spot on the forest floor — making them a true forager's treasure. Their intense flavour makes them ideal for rich condiments, sauces, and slow-cooked dishes.
