Preparation
For commercially harvested, dried Black Trumpets, soak the mushrooms in just enough cold water to cover, allowing the dirt to fall away, then carefully remove the clean mushrooms. (You can freeze and save the strained liquid for other projects.)
Crush or chop the Black Trumpets. In a small sauce pan, add Black Trumpets, diced Button Mushrooms and cream. Bring to a light simmer over a medium heat, stirring occasionally, until cream is bubbly and mushrooms are tender. In a large mixing bowl, combine cream and mushrooms with cream cheese and blue cheese (or Gorgonzola). Salt and pepper to taste. Serve warm or chilled.