Today, I’m cooking with a black ingredient, a new ingredient. I’m talking about black trumpet mushrooms.
The black trumpet is a Chanterelle mushroom and although you may not find them fresh at your market, one can easily find the dried variety (which I bought at my local Asian store).
I don’t think I’ve ever cooked with a black ingredient before…I’ve burned things to a charred crisp but never have started out with something black.
Speaking of black, who likes AC/DC? After a long hiatus, they are on tour again and my friends and myself will be going to see these rock legends when they come to Toronto in October. Check your local listings to see when they’ll be hitting your town.
In the meantime, here’s some AC/DC to get you warmed up for their concert and for my “cooking in black” session…
Are you done head bangin’? Are you hungry? Are you ready to Eat to the Beat?
My friend Elly at Elly Says Opa holds a quarterly blogging event where you can write about a dish tied to or inspired by music. If you have a dish and tune in mind, you have until the end of the month to squeeze in an entry.
My entry is a Charred and Roasted Pork Tenderloin with a Black Trumpet Emulsion. In plain English you might be thinking?
I blitzed a mixture in my mini-food processor with dried Black Trumpets along with some herbs and even a touch of sugar (helped with the charring processs). The pork tenderloin then got seared in a skillet and finished off in the oven to a juicy finish.
Not satisfied with the use of Black Trumpets? They get simmered down and whizzed into a emulsion or sauce that’s poured over the moist pork tenderloin.
This dish was not too difficult, the result surprised both myself and my brother and it was great to enjoy a recipe from a local, well-known Canadian chef, Michael Bonacini.
To accompany Bonacini’s pork tenderloin, I made a Potato & Fennel Gratin and I pan-seared some boy choy.
The final meal was outstanding…fall ingredients, seasonal and a delicious foray into the beginning of autumn. I learned about a new ingredient (Black Trumpets), found out that I liked fennel alot and discovered bok choy is a quick, easy and health vegetable to serve up at the table.
Charred & Roasted Pork Tenderloin With a Black Trumpet Emulsion
(from Michael Bonacini)
serves 4
The Rub
1/2 tsp black peppercorns
3/4 tsp coriander seed
1 tsp coarse sea salt
1 tsp granulated sugar
1 Tbsp dried black trumpet mushrooms
2 pork tenderloins
Black Trumpet Emulsion
2 shallots, finely diced
1 clove of garlic, minced
2 Tbsp. of butter
3/4 cup of black trumpet mushrooms
(1/3 cup if dried, rehydrate in boiling hot water for 10 minutes)
3/4 cup of chicken stock
Salt and pepper
2 Tbsp. heavy cream
- Add black peppercorns, coriander seeds, salt, granulated sugar and trumpet mushrooms to a spice grinder or coffee grinder. Grind spice mixture to a fine sandy texture. Alternatively, grind the spices using a mortar and pestle, but the final texture of the rub will be coarse. This seasoning rub can be kept in an airtight container for up to three months.
- Thoroughly rub the pork tenderloin with generous amounts of the seasoning rub. Let sit for 20 to 30 minutes so the flavours penetrate the pork.
- Preheat oven to 400 to 425 degrees F.
- Heat a large heavy-bottomed frying pan (with oven proof handles) over medium high heat. Add a splash of canola oil and a good knob of butter. Sear the pork tenderloins in the pan, turning from time to time so pork browns evenly on all sides. Transfer to oven cook pork until just cooked to a pink and tender stage, about 6 to 8 minutes. Let rest 8 to 10 minutes, keeping warm.
- In a small saucepan over medium heat, add butter, shallots and garlic. Gently cook until the shallots are soft. Add the black trumpets, cook lightly for 1 to 2 minutes. Add the chicken stock and bring to a simmer. Season the mixture with salt and pepper. Reduce mixture by about 1/3.
- Transfer to a food blender and puree until smooth, about 1 to 2 minutes. Transfer back to the saucepan and bring back to a simmer. Add the cream and the last of the butter. Then using a small hand blender, aerate the sauce to create a light, foamy, very creamy and velvety emulsion. Adjust the seasoning if needed and serve.
62 Responses
I love mushroom sauce and this sounds like a superb one! Very nice work. And your pork looks so succulent.
I love thos mushrooms so much. I can never get them in Greece though. BTW I love the fact that you leave the pork a bit pink. you know how much they overcook it in Greece!
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
A dish that rocks ;-P! I love mushrooms, so your recipe looks/sounds very tempting to me!
Cheers,
Rosa
I’ve never worked with these mushrooms but the recipe sounds really tempting. Have a great time at the concert!!
I don’t know if I can find these mushrooms in Greecs, maybe in “special” shops, but I’ ll try.
Perfect recipe Peter, and the pork looks so tasty!!
Enjoy the concert!
Well that pork looks delicious. No surprise coming from you really. And I was just teasing a friend who was surprised his mom went to a Celine Dion concert that it wasn’t nearly as shocking as if she were going to an AC/DC concert! (I had no idea they were touring.)
Exquisite recipe, Peter. Though, it’s sounding a little more like Mozart to me, but I’ll give AC/DC a try! :)
I have this mushroom, i always use them in chinese dishes. They really become huge when you soak them in water.
these mushrooms are on the exotic side for the average hanioti – the only foreign food markets i’ve seen here are russian, albanian and arabic ones – i do miss a good asian market every now and then
what a delightful recipe using such an extraordinary ingredient! Love the whole process here Peter and I am particularly impressed with the potato and fennel gratin…well done! As fr AC/DC, well what more can I say about an iconic Aussie rock band?
That looks so dark and earthy Peter! Love the mushroom sauce!
Am I your mushrooms muse’s? He, he, I see that you are using this fantastic trumpets of death too!!!!
Your meat looks too good chico…
Mmmmm I’m just thinking of doing a mixture between your recipe and Food Junkies’ Joust one… wouldn’t that be great too?
What a wonderful looking meal.
Thanks foodycat, the pork was most succulent.
Ioanna, check the Asian markets now popping up there, as that’s where I got mine. As for pink pork, it’s safe to eat pork this way (slightly pink).
Rosa, you rock…thanks for your kind encouragement.
Joanne, dried mushrooms are a wonderful way to pump up that mushroom flavour.
Elena, as I’ve told Ioanna, check the Asian stores as they have plenty of them.
Mary, thanks…did you see/hear Celine Dion do “You Shook Me All Night Long”? The song was blasphemed by her.
Angela, I cook some of my best dishes with hard rock!
Happy, aren’t they a great ingredient?
Kiwi, perhaps some Greek mushrooms from Grevena will make their way down there?
Pete, I made the gratin with the leftover fennel for the Joust…I’ll post that dish soon too. As for AC/DC, one of Oz’s greatest exports…OY!
Judy, the mushroom sauce reminded of a very thick cream of mushroom…Ummm.
Nuria…si, SI! I think combining black trumpets with Ioanna’s stuffed pork shoulder would be grand. Perrea-perrea!
Thanks Kat!
I will have to get some of these at my Asian market. Looks delicious! I love ACDC. I think that was played at every high school and college party I ever went to.
WOW! That’s awesome, I heart AC/DC \m/
The recipe looks great too! My husband hates mushrooms but with this preparation maybe he wouldn’t notice, ha!
YUM!
This is truly a recipe of the ‘gourmet’ sort! I’d love to get my hands on those mushrooms.
Yep, love AC/DC. Saw them back in the 80’s- once with DLR and once with Sammy. Is David Lee Roth back with them again?
what a great idea for a seasoning rub, it’s so unique. I thought the mushrooms resemble the Chinese “woodear mushrooms”, so cute~~
Boy you are super!
That pork loin looks fabulous, with cool weather approaching it is the perfect meal!
Love that char! Awesome. Great earthy flavors rocking here.
My god this looks good. I love chantarelles. And pork. I need to make this for sure. Thanks for participating again!
Peter you are getting very posh with your ‘Black Trumpet Emulsion’!!
Looks and sounds amazingly deeeelish! Fantastic photos as always too.
All in all it’s mushroom-tastic.
I want this…NOW! (Demanding little thing, aren't I?)
Clever tie-in with Elly's event! I thought of you & AC/DC recently while hubby and I were out enjoying wings at one of our favorite local haunts, as one of the waitresses was wearing a Back in Black t-shirt. Enjoy the concert when it comes to Toronto—I'm sure it will rock!
Peter what`s really nice look this dish I love mushrooms and this look fantastic, beuty pictures too! xGloria
Hi Peter, your blog is magnificent. You brought Greek cuisine into our homes and we appreciate it kindly.
I have one challenge for you though. I know it’s hard to get the restaurant quality beef gyros at home. Internet and youtube has some recipes but none is by a Greek. Considering Gyros are synonymous with Greece, will you take on the challenge and share with us a home made recipe?
I will look forward to your answer and I would love to to surprise my Greek husband with a Gyro sandwich :)
Thank you again for sharing your thoughts and recipes with us.
wow! that looks like something served up at a 5 star gourmet restaurant. It looks wonnnnderful~! That pork looks so awesome.
Peter, Peter — this looks positively amazing. I’m afraid I’d be content to dive into the trumpet emulsion all by itself!
I grew up with an older brother who blasted his daily dose of AC/DC: something about dirty deeds and they are done dirt cheap. Does this ring a bell? I can still hear it.
As usual, your recipes are amazing. Ever tried black squid ink? I would have figured you would have tried that by now.
This looks so good :) Well done! And thank you for sharing with us!
Perfection Peter. My CS is a metal type too.
It’s called ‘tenga ng daga’ in Tagalog: rat’s ear. =D
I would probably receive rave comments if I was making this dish. Those dried black trumpet mushrooms are all new to me Peter.
Wow, fantastic dish. Very intriguing and inspired use of these mushrooms: I would have never thought they can be used in this way. We usually just have them in soup.
This dish is definitely TNT-Dynomite worthy! Man, I’ll be humming those AC/DC songs in my head over and over now! That group was quite popular my senior year of high school! Have a great time at the concert. Now, about this dish … YUM! I don’t think I’ve cooked with these types of mushrooms. I love how you described “blitzing” them! Very rock and roll!
nothing like a little headbanging and air guitar to get the day started off right. :)
Hilarious commentary about burning dishes but never starting out with something black. It gave me pause for thought. Soy, molasses, worcestershire….that’s as dark as I’ve ever gone. I’m looking for these in my Asian section to create a little black magic of my own….
my hubby adores chanterelle mushrooms but they are always so expensive..your recipe will definitely give justice to its price :-) this is beautiful Peter, i love love it!
Hi Peter! That looks really yummy, you’re gonna be envied by all the other parcipants, in both the joust and this musical-cuisine event! Leave something for the rest of mortals! Hahaha!I love that black trumpets emulsion so I’ll try it with a chicken or turkey dish. BTW,have you ever heard about Black rice? It’s not the wild rice, it’s a rice dish you cook with the squid’s ink and the squid itself, (I don’t if it’s Spanish or not but it’s quite common here). Very good luch and enjoy the AC/DC concert. Cheers!xxNat
I love the earthy dried mushrooms sometimes even more than fresh — they add such a great dimension to dishes and sauces. Porcini have been my favorite, but I’m going to have to track down these beauties too.
Mushrooms and pork make an excellent combo. I really like the use of dried mushrooms here – must have tasted fabulous.
ps. black olives? ;P
Pork with a crust. It doesn’t get much better. Sorry but I could only listen to 5 seconds of AC/DC, I’m more Jimmy Buffett girl…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
I just so happened to be listening to AC/DC as I clicked over to this post…it must be a sign! Then I spent more time than I’d like to admit trying to make some witty comment using a string of song titles, which needless to say, left me Shot Down in Flames as you did not shake me all night long. Ok, I’m done because this comment is on the highway to hell…
So anyways, I’ve never had much luck finding exciting (fresh) mushrooms–just the dried varieties. I never would have thought of this approach to pork but I love it. This one goes on the to-do list. Also good to hear about the bok choy–I’ve skipped over that for a while. Maybe its time I give it a shot…
AC/DC have been around so long. My daughter has tickets to see them in Vancouver with her friends.
Lisa, we heard AC/DC, Meatloaf, Led Zep, Def lepperd.
Christophile, yeah…sneak the mushrooms in the rub, he’ll never know! lol
Lori, just head to an Asian market…an array of dried mushrooms there. As for DLR, he’s back in Van Halen.
Noob, great effect with the colour and taste.
Nuria, you’re super-duper!
Ohiomom…cuddle up with pork I say~!
Dawn, earthy, autumn, yum!
Elly, no probs, I really enjoy your event.
Jan, aren’t you Posh Brummie? lol
Sandie, now-now…say please! lol
Jazelyn, thank you for your kind words and encouragement. In Greece, gyros is tpyically made from pork and more recently chicken. I’ll endavour to figure out a home version but it will be hard…patience.
Lina, thanks…maybe just 3 stars? lol
Lo, the emulsion was pretty damn tasty – dive in!
Bridget, your bro has good taste. I’m aware of squidink and only ever had it in pasta…will try the actual ink.
Jo, you’re welcome!
Glam, your CS has good taste…rock on!
TS, luv it…tenga-tenga!
JS, I’ve seen dried porcini used in a rub but this is whole lot better.
Helene, makes for a dramatic presentation and delish.
Paula, good to know you rock! I love cooking with loud music blastin’!
Grace, loud music is my alarm clock.
Prudy, yes I’ve cooked with those, never could think of it at the time.
Dhanngit, the dried ones are not cheaper?
Nat, I will try squid ink in recipes….I’m intrigued.
Maria, you’re right and I will work dried mushrooms in with fresh to boost flavour.
Kittie, the flavour was “magic” and yes…you’re right about black olives.
Lori Lynn, no probs..Jimmy Buffet makes me sleepy!
Mike, the dried variety can be mixed with plain button mushrooms to heighten flavour…you’ll love the result.
Val, see they still rock and transcend generations.
I LOVE this. Love. Everything about it.
(love the AC/DC too hehehe)
I still have the Chianti chicken on my list first though. :)
“speaking of black…”
hilarious! you’re crazy. i do love the black trumpet ‘shroom. good job trying something black. next you’ll move on to pepper!
A couple of weeks ago, I spent the better part of a two-hour car ride with my Brother discussing the unique genius of AC DC’s status as the greatest one-trick pony in the history of rock. (And I mean that in a good way.) Thanks to his iPhone, we had both music and wikipedia to access as references the whole time.
The black trumpets kinda feel more “highway to hell” to me, though.