Trompette mushrooms are a distant cousin of the chanterelle, but instead have large hollow and even stems. They grow through the debris, leaving a film of mud over the mushroom which makes them time-consuming to clean. Trompette’s can be preserved by drying them spaced out over a baking sheet in a hot oven or in direct sunlight, where they are said to take on a truffle taste. In culinary terms, this mushroom is big in both flavour and colour.
