A relative of the chanterelle, the black trumpet (or 'horn of plenty') is a thin-fleshed, funnel-shaped fungus in shades of charcoal and grey-brown that blends almost invisibly into the forest floor — spotting one is the hard part. Once gathered, it rewards with a remarkably deep, fruity-smoky aroma that intensifies on drying into something close to truffle, which is why dried black trumpet is ground into 'poor man's truffle' butters and salts. The smooth-to-wrinkled underside (no true gills) and hollow body make it easy to identify and free of dangerous look-alikes.
Deep, fruity-smoky, truffle-like — especially dried.
Summer into autumn, often near oak and beech; wild only.
Hollow trumpet, charcoal to grey-brown, smooth or faintly wrinkled (NO true gills) outer surface, no dangerous look-alikes. Hardest part is seeing it.
Always cook thoroughly before eating, and try only a small test portion of any species new to you.
No dangerous look-alikes commonly reported in range -- but always verify your own ID before eating.