Musta torvisieni (black trumpet)
- Finnish
- musta torvisieni · MOOS-ta TOR-vi-SIE-ni
- Word help
- musta = black · torvi = horn / trumpet · sieni = mushroom
- English
- black trumpet, horn of plenty
- Latin
- Craterellus cornucopioides
Dark, thin, and easy to miss. Once you see them, though, the forest floor looks full of little horns. Superb aroma when dried. These are not as common as chantarelles or funnel chantarelles, but they are still worth looking for.
Key identifying features
- Colour: dark grey to almost black (sometimes with a brown tint when wet).
- Shape: hollow trumpet or horn, open from the top down into the stem. Top diameter usually up to 5 cm.
- Surface: thin flesh; outer side often slightly bumpy or wrinkled, not with true gills.
- Feel: soft and flexible, almost like thin leather when fresh.
- Smell when cooking/drying: rich, deep, almost smoky-fruity.
They blend into dark soil and leaf litter. Kneel down and look for round black holes in the ground: those “holes” are often the open tops of the trumpets.
Where and when to look
- Season in Finland: late summer to autumn (often August–October).
- Habitat: old forest with spruce; also mossy places with leaf litter. Often around older fallen trees.
- How they grow: in clusters or lines. Finding one group often means more nearby.
After rain they are easier to see because the dark caps look wet and shiny against the litter.
How to clean
- Cut off the dirty base.
- Split the trumpet lengthwise: grit and needles hide inside the hollow tube.
- Brush or wipe the inside carefully.
- A short rinse is fine if they are sandy; dry them well afterwards.
Cleaning takes time, but dried black trumpets are like “forest spice” for winter cooking.
Bugs and larvae
- Usually not heavily worm-eaten.
- Throw away pieces that are slimy, full of holes, collapsing, or smell bad.
Best way to conserve
Drying is the classic method. Use a dehydrator or oven on a very low setting, with a fan (if available) to circulate the air. The temperature must not exceed 50 °C, because higher heat can spoil the aroma and quality.
Store dried mushrooms in a dry jar. Soak in lukewarm water before cooking, and save the soaking liquid for soup or sauce.
More detail: Recipes & conserving.