Trombette dei morti is a type of trumpet-shaped mushroom common to Italy that grows especially during the late fall and beginning of November, hence its name recalling those long gone. It typically grows in chestnut tree forests along with other varieties.
One of its most impressive characteristics is that it cannot be confused with toxic or poisonous varieties and is great for eating both raw or dried. In fact, drying it allows us to use the mushroom all winter long to make delicious canapés or for a unique take on pasta, especially spaghetti.
The sundried mushrooms are ground to a fine powder which is then used as a topping over piping hot pasta similar to a grated cheese. The powder can also be mixed into boiling hot olive oil infused with a clove of garlic and used as a type of sauce.
