Late November through December brings black trumpet mushrooms (Craterellus cornucopioides and C. foetidus) to Pacific Northwest forests, with these elusive fungi fruiting in the leaf litter beneath hardwoods and mixed forests. Black trumpets, also called "trumpets of death" or "horn of plenty," are among the most prized wild mushrooms despite their somber appearance—they're jet black, trumpet-shaped, and nearly invisible against dark forest duff. Their common names belie their excellent culinary qualities, with a rich, earthy flavor and firm texture that improves with cooking. Black trumpets fruit during the coldest, wettest months when most other mushrooms have finished their season, making them true winter delicacies. They often grow in large patches and return to the same locations year after year, though their camouflage makes them challenging even for experienced foragers. The mushrooms are hollow and easy to clean, freezing well for year-round use.

Thanksgiving leftovers transform into creative new dishes—turkey soups, cranberry-topped morning toast, and stuffing-based casseroles. Black trumpet mushrooms themselves make luxurious additions to holiday leftover risottos and creamy pasta dishes, their rich earthy flavor complementing comfort food perfectly.

Head to the forests for winter mushroom foraging—black trumpets reward patient, careful searchers who walk slowly and scan the leaf litter. Their camouflaged appearance makes finding them challenging but discovering a patch is thrilling, as they grow in clusters and return to the same locations year after year.