Recipes & Photos by Zach Papaleoni of Spore to Fork
King trumpets are BIG mushrooms with a meaty texture and an absolutely exquisite form that immediately takes center stage on any dinner table. In addition to texture and size, they also add an earthy, aromatic, and savory kick to any meal. In this blog post, our friend Zach from Spore to Fork outlines 5 creative ways to prep, cook, and garnish your homegrown king trumpet mushrooms!
(Have questions about these king trumpet recipes? Please feel free to connect with @sporetofork on Instagram with any questions or feedback. Zach at Spore to Fork believes that providing equal levels of care and attention to the cooking process really gives the mushrooms the respect they deserve!)
1. King Trumpet Mushroom Carpaccio
Yield: 2 servings
Our first recipe takes a “classic” Venetian dish that dates back to the 1950’s and respectfully transforms it into something completely new. This recipe removes the raw beef and replaces it with king trumpets simmered lightly in extra virgin olive oil, tossed gently with fresh lemon, fresh thyme, Parmigiano-Reggiano, salt, pepper and chili. Excellent on its own or served on top of a bed of fresh salad greens.
Ingredients
2/3 cup extra virgin olive oil
6 oz king trumpet mushrooms, sliced in 1/4” pieces from cap to base of stem (try to maintain integrity of as many full-length center cuts as possible)
1 tsp Kosher salt
Cracked black pepper to taste
3 sprigs fresh thyme
Fresh chili pepper of your choice (if desired), cut in thin rings
Zest and juice of 1 lemon
Salad greens
Parmigiano-Reggiano
Method
1. Place mushrooms in large non-stick pan and drizzle with oil. Season with 1 tsp Kosher salt and cracked black pepper. Add thyme and chili peppers.
2. Sweat mushrooms over low/med heat (do not sauté!). As gentle bubbles begin to form, move
mushrooms carefully around in pan to ensure all pieces heat evenly. Cook in this manner for 10 minutes. Turn off heat. Taste and reseason if desired.
3. Add lemon juice and gently toss in pan.
4. Arrange salad greens on two plates. Top with mushrooms then drizzle pan liquid around plates. Garnish with fresh thyme, cheese and lemon zest.
2. Asian Noodle King Trumpet Mushroom Salad
Yield: 4 servings
Although our second recipe may seem a touch complex, the key to it all lies in the plating. Each component to the recipe is actually quite simple! This is an absolutely delicious noodle salad ~ we LOVE this one served just slightly warm.
Ingredients
4 oz dry rice noodles
Water
10 oz King Trumpet Mushrooms, cut in 1x1” pieces
4 tbsp vegetable oil
3/4 tsp Kosher salt
Dash white pepper
1 tbsp fresh ginger
1 tbsp fresh garlic
1 tbsp sesame oil
1 tbsp seasoned rice vinegar
1 tsp+ soy sauce
Garlic chili sauce to taste
Fresh chili peppers to taste
4 tbsp green onion, thinly sliced
Black and white sesame seeds
Method
1. Pre-heat oven to 425°
2. Gently toss mushrooms, ginger, garlic, salt, white pepper and oil in large mixing bow then lay out
sparsely on sheet pan and place in oven for 10 minutes, flip mushrooms and place back in oven for 5
minutes. Remove and let cool.
3. Cook noodles according to directions on package, drain then rinse under cold water.
4. Place noodles in mixing bowl with sesame oil, rice vinegar and 1 tsp soy sauce.
5. Place chili garlic sauce on plate then add mixture from bowl and top with additional soy sauce to taste,
fresh chili peppers, scallion and sesame seed.
3. King Trumpet Mushroom Po' Boy Sandwich
Yield: 4 servings
No joke - this sandwich is a banger. Make it. Eat it. Savor it. Dream about it. Repeat.
Ingredients
1 lb king trumpet mushrooms, 1” chunks
1 cup milk (or unsweetened milk substitute)
1 tsp water
2 eggs
1 cup flour
1/2 cup cornmeal
1/2 tsp cracked black pepper
2 tbsp Kosher salt
Vegetable oil as needed
Dry seafood seasoning to taste
2 6” hoagie rolls
Lettuce, shredded
Dill Pickles, sliced into bite-sized pieces
½ lemon
Remoulade sauce or mayonnaise (we prefer Remoulade!)
Method
1. Toss mushrooms gently with milk in large mixing bowl and let stand 10 minutes. Toss gently again and let stand another 10 minutes.
2. Heat 2” or so of oil in cast iron skillet or other heavy-bottomed pan to 350°.
3. Whisk eggs and water together in small mixing bowl.
4. Blend flour, cornmeal, salt and pepper in large container with tightly-fitting lid or gallon-sized ziplock bag.
5. Drain milk from mushrooms, add egg mixture to bowl and toss gently to coat.
6. In batches, add mushrooms to flour mixture, shake, then fry until golden brown (flipping once to ensure even cooking on both sides). Place on wire rack to drain and sprinkle with seafood seasoning to liking.
7. Place lettuce on rolls then top with mushrooms and pickles. Add a squeeze of lemon juice and top with Remoulade sauce.
4. Ginger Garlic King Trumpet Mushrooms with Honey Butter Soy
Yield: 2 servings
Salty and sweet come together with a crunchy chew and blast of umami goodness. These are excellent on their own or served with steamed vegetables and rice! Chefs note - scoring the mushrooms keeps them from folding and becoming misshapen during the cooking process.
Ingredients
2 tbsp vegetable oil
4 oz king trumpet mushrooms, scored lightly in ¼” crosshatch pattern
2 tbsp unsalted butter
1 tbsp ginger
1 tbsp garlic
1 tbsp soy
1 tbsp honey
Sesame seeds
2 tbsp thinly sliced scallion greens
Method
1. Heat oil in large nonstick skillet over medium/high heat.
2. Add mushrooms, cook until golden brown, flip, reduce heat to low/medium and add butter, ginger and garlic. Sauté until vegetables are cooked through and mushrooms are golden brown on the other side.
3. Add soy sauce and honey. Turn off heat and gently toss contents of pan.
4. Plate with care and top with sesame seeds and scallions.
5. King Trumpet Mushroom “Scallops”
Yield: 2 servings
Of all the king trumpet recipes out there, this one is likely the #1 favorite. This is not just a vegetarian version of a seafood dish, this is such a strong recipe that it truly stands on its own.
Ingredients
6 oz of thick-stemmed king trumpet mushroom stems, cut in 1” scallop-shaped pieces (ok to use a couple caps as well!), scored lightly in ¼” crosshatch pattern
4 tbsp pure olive oil, divided
Dusting of flour
Salt and pepper to taste
2 tbsp unsalted butter
2 tbsp shallot, minced
2 tbsp white wine
1/4 cup Heavy cream
1 tsp fresh tarragon leaves, chopped
Lemon wedge (garnish)
Method
1. Pour 2 tbsp oil onto a plate and place the mushrooms in the oil cut-side down. Flip quickly to coat both sides. Season both sides with salt, pepper and dust lightly with flour.
2. Heat remaining 2 tbsp oil in a large skillet over medium/high heat. When oil is hot, add mushrooms, taking care to shake off any loose flour before placing in skillet.
3. Sear to golden brown, flip with tongs and reduce heat to low/medium. Add butter and allow to melt.
4. Add shallot directly to pan and cook until mushrooms are golden brown on both sides and shallots are cooked through.
5. Remove mushrooms and keep warm. Add wine and reduce by half. Whisk heavy cream and tarragon into pan. Taste and reseason if desired.
6. Plate with care, garnishing with a lemon wedge and fresh herbs, if desired.