Horn of Plenty

Edible

Scientific name	Craterellus cornucopioides
Family	Cantharellaceae
Portuguese name	Trombeta-dos-mortos, Cornucópia, Orelha-de-morcego, Viuvinhas
English name	Horn of plenty, Black trumpet, Black chanterelle
Season	October, November, December, January
Habitat	Oak forest, Cork oak, Chestnut forest, Mixed forest

Description

Craterellus cornucopioides (horn of plenty, black trumpet, black chanterelle) is one of the most aromatic and culinarily prized edible mushrooms. It has earned the nickname “poor man’s truffle” for its aroma’s resemblance to the black truffle, especially when dried. In Portugal it is known as “trombeta-dos-mortos” (trumpet of the dead — it appears around All Saints’ Day), “cornucópia” (horn of plenty), “orelha-de-morcego” (bat’s ear) and affectionately “viuvinhas” (little widows — after its black colour).

One of the safest mushrooms to forage — there are no poisonous look-alikes.

Fruiting body

• Shape: deeply funnel-shaped, tubular — no clear boundary between cap and stem
• Height: 3–10 cm
• Width: 2–8 cm (at the top)
• Cavity: completely hollow from the cap margin to the base

Cap

• Colour: from dark grey and dark brown to nearly black; darkens when wet, lightens when dry
• Surface: dry, matt, finely fibrillose
• Margin: wavy, irregular, lobed, recurved

Hymenophore (outer surface)

• Type: smooth to slightly wrinkled — no true gills (key feature)
• Colour: grey, ashy-grey
• May have faint longitudinal veins, but no formed gills or folds

Stem

• Height: 5–10 cm
• Width: 0.5–1.5 cm
• Colour: black to bluish-grey
• Surface: longitudinally wrinkled
• Feature: hollow; several stems often fused at the base

Flesh

• Thickness: thin, fragile (significantly thinner than chanterelles)
• Colour: greyish-black
• Smell: pleasant, earthy, woody
• Taste: mild, with pronounced umami
• Feature: leathery, resilient — rarely attacked by larvae

Spore print

White to pale cream. Spores broadly ellipsoidal, smooth, 11–14 × 7–9 µm.

Where and when

Season in Portugal

• Main season: October–December
• In mild winters — until January–February
• Appears after abundant autumn rains (40–50 mm over 15 days)
• Associated with All Saints’ Day (1 November) — hence the name “trumpet of the dead”

Habitats in Portugal

• Broadleaf forests — the main habitat:
  • Holm oak (Quercus ilex) and cork oak (Quercus suber)
  • Chestnut (Castanea sativa) — especially in the north
  • Beech forests (Fagus sylvatica) — in mountain areas
• Mixed forests — broadleaf trees with admixture of pine
• Forms ectomycorrhiza with broadleaf trees
• Grows in damp, shaded spots, on clay and calcareous soils
• Main regions: Trás-os-Montes, Beira, Alentejo
• Forms extensive colonies — if one is found, many more are usually nearby

Economic importance

• One of the commercially important wild mushrooms in Portugal
• Sold through specialist suppliers (Aromas & Boletos and others)
• Most of the harvest is exported to Spain, France, Italy

Look-alikes

The horn of plenty is one of the safest mushrooms to forage. There are no poisonous look-alikes.

Safety rule

A black trumpet-shaped form, hollow inside, without gills — a reliable sign of the horn of plenty. The main “difficulty” when foraging is not danger but the fact that it is hard to spot because of its dark colour against the leaf litter.

Culinary use

The horn of plenty is the “poor man’s truffle” with a rich, smoky, earthy flavour.

Preparation methods

• Dried powder — the principal method: ground dried mushrooms used as a seasoning (a truffle-salt analogue). The aroma intensifies when dried, approaching that of truffle
• Pan-frying — in olive oil or butter (5–7 minutes)
• Sauces and cream soups — an excellent complement to creamy dishes
• Stews (guisados) — the classic Portuguese application
• Risotto and pasta — in the Mediterranean tradition

Gastronomic pairings

• Game (wild boar, venison), mature beef
• Aged cheeses
• Full-bodied red wines
• Garlic, thyme, parsley

Notes

• Dries easily (thin flesh) — stores for months in dried form
• To rehydrate: 15–20 minutes in warm liquid (water, wine, stock); the liquid is also used
• Thin flesh cooks quickly — no prolonged processing required

See Also

Habitats:

• Montado (Cork Oak Woodlands)
• Chestnut Forests
• Mountain Forests

Related articles:

• Seasonal Foraging Calendar
• Mushrooms in Portuguese Cuisine

Sources

1. Biodiversidade da Mitra — Universidade de Évora: Craterellus cornucopioides
2. Fungipedia Portugal — Craterellus cornucopioides
3. NaturData — Craterellus cornucopioides em Portugal
4. Aromas & Boletos — Cogumelos silvestres: Craterellus cornucopioides
5. CCRES — Cogumelos Silvestres em Portugal
6. First-Nature — Craterellus cornucopioides identification

Disclaimer: Identifying mushrooms from descriptions and photographs on the internet is not a substitute for consulting an experienced mycologist. The authors assume no responsibility for the consequences of collecting and consuming mushrooms.