The horn of plenty Sabarot will add flavor and color to your dishes. In risotto, in an omelet, or as a side for a piece of monkfish with curry, the trompettes will add flavor and color to your meals. Feel free to use the rehydration water to intensify the flavors even more! For over 30 years, Sabarot has been creating supply chains worldwide to ensure the quality and origins of its mushrooms. All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of Auvergne. The primary goal of Sabarot remains the high-end production of local products, in accordance with the company's tradition and the gastronomic reputation of the region.
Ingredients
Horn of plenty (Craterellus cornucopioïdes) dried.
Preparation Advice
Rehydrate the mushrooms in boiling water for about 15 minutes. Then cook as fresh mushrooms.
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