Also known as Craterellus cornucopioides, horn of plenty, black chantarelle or black trumpet mushroom. Exciting and foresty with a hint of something sweet. These marry up best with cream and are great to re-hydrate and chop up into sauces, butters, or soups. Keep in mind there will be a colour change to black to where you add these beauties. With dried tompettes, cook in a fat like butter first to balance bitterness.