Recipe: creamy black trumpet pasta reduction
Sauté shallots in butter, add black trumpets, deglaze with brandy, then simmer cream until thick enough to coat tagliatelle.
Fast method
- Sauté minced shallots in butter.
- Add split black trumpets and cook 3 minutes.
- Deglaze with brandy.
- Add heavy cream and simmer until thick, then toss with pasta.
Cook times
| Method | Time | Done when |
|---|---|---|
| Cream reduction | 8–10 min | Cream thick enough to coat pasta. |
Small fixes that matter
- Split and clean the hollow centers.
- Use cream to capture the smoky fragrance.
- Brandy is optional but useful for depth.
Good with
tagliatelle, cream sauce, eggs, toast.
Use it in
- Black trumpet cream pasta: Sauté trumpets, deglaze with brandy, and reduce with cream.