Horn of plenty 

Many find the horn of plenty (Craterellus cornucopioides) one of our best mushrooms. Even a beginner can easily distinguish the horn of plenty, although it may be difficult to find under dry rakings or grass. 

Characteristics

The mushrooms resemble black horns, and the mushroom’s other names include black trumpet, trumpet of the dead and the black chanterelle. The flesh is very thin and leathery and tears easily. The underside of the cap is nearly smooth or slightly wrinkly and black-grey, while the top is black with fine scales. The edges of a young mushroom’s cap are folded down. The colour of the cap varies according to air humidity. When damp, the cap is blue-black, whereas when dry, it is grey-brown. There is no clear border between the stem and the cap. The cone-shaped mushroom narrows down into a dark, hollow, half-decomposed stem that should be cut off as it is tough and tastes like soil. Like other forest mushrooms, the horn of plenty is low in calories but is rich in fibres and minerals. 

The horn of plenty is quite common in Southern and Central Finland but rare in the north. It grows in lush forests and groves as well as mossy or herb-rich heathland forests where the best spots are slopes, open places and trailsides. The mushroom grows in dense groups, often popping up in the same place year after year. The yield varies considerably from one year to the next. The best season is from August to October. 

Preparation and use

The horn of plenty does not need to be pre-boiled prior to cooking. The soil-tasting base of the stem is removed and the caps are cut in half to remove any dirt and debris inside. 

The horn of plenty is a wonderful mushroom with a strong, fruity scent. The mushroom is great for soups, stews, bakes and even sweet desserts. When dried and powdered, it is an excellent seasoning. 

Preservation

Thanks to its thin flesh, the mushroom is easy to preserve by drying, which enhances the flavour. However, we recommend adding the dried mushrooms to foods in small quantities at first as the flavour is very prominent. The horn of plenty can be dried even at room temperature. The mushroom can also be preserved by freezing. Learn more about drying mushrooms here (in Finnish).