Emily Johnson
Trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient with a meaty texture and a mild, savoury taste. They can be prepared in a variety of ways, including roasting, grilling, sautéing, stir-frying, and simmering. Before cooking, it is recommended to marinate the mushrooms to soften their texture. When cleaning trumpet mushrooms, it is best to avoid washing them, as they can absorb water; instead, brush away any dirt with a paper towel or pastry brush. To store trumpet mushrooms, place them in a lidded container lined with paper towels to absorb excess moisture and keep them in the fridge. Now, let's dive into some specific recipes and preparation methods for these delicious fungi.
| Characteristics | Values |
|---|---|
| Texture | Meaty, chewy, juicy |
| Flavor | Savory, slightly sweet, earthy, aromatic, umami |
| Preparation | Wash, marinate, roast, grill, sauté, stir-fry, pan-fry, bake |
| Storage | Refrigerate, reduce exposure to moisture, avoid washing |
| Uses | Main course, appetizer, side dish, sandwich filling, grain bowl topper, steamed bao bun, rice topping, noodle salad, salad topping, vegan "pulled pork" |
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What You'll Learn
Pan-frying
Trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient that can be used in a variety of dishes. They are prized for their meaty texture and ability to absorb other flavours. Here is a step-by-step guide to pan-frying trumpet mushrooms:
Cleaning and Preparation:
Before cooking, it is important to clean the mushrooms. Avoid washing them under the tap as they can absorb moisture, resulting in a soggy texture. Instead, brush off any dirt with a paper towel or a pastry brush, or wipe them with a damp kitchen towel.
Slicing:
The next step is to slice the mushrooms. You can either slice the thick stems into rounds or lengthwise into halves, depending on the dish you are preparing. If you are cooking them in a pan, slicing them into rounds is a good option. For a more elegant presentation, you can keep the cap intact and slice the mushroom lengthwise down the middle.
Scoring:
To enhance the cooking process and allow for better seasoning absorption, you can score the cut side of the mushrooms. Use the tip of a paring knife to make small incisions in a diagonal crosshatch pattern. This will help the mushrooms cook more evenly and allow the seasoning to penetrate the flesh.
Now, it's time to cook the mushrooms. Heat a large cast-iron skillet or a non-stick pan over medium-high heat. Add a drizzle of oil, such as olive oil or sesame oil, to the pan. Place the mushrooms cut-side down in the pan. Cook without moving for about 3 minutes.
Seasoning:
After the initial cooking, season the mushrooms. You can use a combination of kosher salt and pepper, or simply sprinkle salt to taste. Toss the mushrooms to ensure even seasoning.
Adding Butter and Flavourings:
Reduce the heat to medium-low and add butter to the pan. You can also add additional flavourings at this stage, such as garlic, thyme, nutmeg, or green onions. Cook for another 2-3 minutes until the garlic is toasted and fragrant.
Finishing Touches:
Finally, add any finishing touches to enhance the flavour. You can add lemon zest, parsley leaves, or scallions. Toss the mushrooms to coat them evenly in the flavoured butter and cook for another minute or so.
Serving:
Serve the mushrooms immediately while they are still hot. They go well with something bright and herby, like chimichurri. You can also serve them as a side dish or a vegetarian/vegan main course.
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Roasting
Preparation
Before you start cooking, you should prepare the mushrooms. First, brush away any visible dirt with a folded paper towel or pastry brush. Avoid washing the mushrooms as they will absorb water. Next, slice the mushrooms into halves or 1-inch thick rounds, depending on your preference. You can also shred them into strips or leave smaller mushrooms whole.
Seasoning
There are many ways to season trumpet mushrooms. You can season them with salt, pepper, olive oil, and chicken stock. Alternatively, you can use a combination of olive oil and butter to achieve a crispy fried texture with a savoury butter flavour. You can also add herbs like thyme or parsley, spices like nutmeg, or aromatics like garlic. For a tangy flavour, add a bit of lemon zest or juice, but be aware that lemon juice or vinegar can add excess moisture.
Cooking
Preheat your oven to 425°F. Arrange the seasoned mushrooms on a large rimmed baking sheet, slightly overlapping. Roast for about 50 minutes, turning occasionally, until tender and lightly browned. Blot with paper towels, sprinkle with herbs, and serve. You can also roast the mushrooms until their edges are crispy and caramelised, perfect for tacos, bowls, or sandwiches.
Storage
Roasted king oyster mushrooms can be stored in an airtight container in the fridge for up to five days. When reheating, it is best to briefly pan-sear or roast them to maintain their texture. While you can freeze the mushrooms, their texture may change. If freezing, it is recommended to sauté or roast them first.
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Grilling
To grill trumpet mushrooms, preheat your grill or cast-iron griddle to a medium-high heat. Cut the mushrooms into slices or leave them whole, depending on your preference. Dunk each slice in oil (olive oil, refined coconut oil, ghee, or another high-heat oil) or butter, coating both sides. Sprinkle with salt and pepper, and place directly on the grates. Sear each side for a few minutes until you see a deep, dark char and the juices start to come to the surface. You can also cut a crosshatch pattern into the flesh of the mushroom to help it absorb the flavours of the oil and butter.
Garnish with red pepper flakes, fresh corn, onion sprouts, or micro-greens. You can also squeeze lemon or lime over the mushrooms to add a fresh element.
King trumpet mushrooms are also great on a barbecue. Skewer them whole and grill them yakitori-style.
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Marinating
Next, prepare your marinade. There are many different marinade recipes you can try, depending on your desired flavour profile. For a simple option, you can combine olive oil, salt, pepper, and any herbs and spices of your choice. If you want something more complex, try a mixture of safflower oil, sugar, molasses, chipotle, paprika, tamari, and water. You can also experiment with ingredients like soy sauce, sesame oil, and rice vinegar, or add maple syrup, garlic, and ginger.
Once you've chosen and prepared your marinade, it's time to add the mushrooms. Cut the mushrooms into thin strips or slices to help them cook evenly and absorb flavours more effectively. Place the mushrooms in a large bowl or a freezer bag, pour in the marinade, and toss or mix until the mushrooms are evenly coated.
Let the mushrooms marinate for about 15 minutes on the work surface or in the fridge. If you're using a freezer bag, seal it closed to help trap the flavour. After marinating, you can cook the mushrooms in a skillet or bake them in the oven, depending on your recipe.
For a simple garlic and herb marinade, combine olive oil, minced garlic, salt, pepper, and vinegar. You can also add a little Yuzu Shichimi Togarashi for a spicy kick. Heat the olive oil in a pan, add the garlic and cook until fragrant. Then, add the mushrooms, season with salt and pepper, and cook for about a minute. Finally, add the vinegar, cover, and cook for another minute, shaking the pan frequently.
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Storing
Refrigeration
Refrigeration is a common method for storing trumpet mushrooms and can help maintain their freshness for up to a week. It is recommended to adjust your refrigerator's temperature to a range of 32–39°F (0–3.9°C) to slow down their aging process. When storing in the refrigerator, avoid placing them in the crisper drawer, as the high humidity can cause them to spoil more quickly. Instead, opt for the main compartment.
To store trumpet mushrooms in the refrigerator, place them in a breathable container that allows air circulation. Avoid using airtight containers or plastic bags, as they can create a humid environment, leading to quicker deterioration. A preferred method is to wrap the mushrooms in paper towels and then place them inside a brown paper bag. The paper bag absorbs excess moisture, preventing the mushrooms from becoming soggy or mouldy. Make sure to fold the top of the bag over to keep the mushrooms secure.
If you have pre-packaged trumpet mushrooms, you can store them in the refrigerator as long as the packaging has perforations to allow air circulation and prevent condensation. After using some of the mushrooms, cover the remaining ones with plastic wrap and punch in a few holes to extend their freshness.
Freezing
Freezing is an option if you want to extend the shelf life of trumpet mushrooms beyond a week. They can be frozen raw or stir-fried, but it is essential to store them in an airtight container or a dedicated freezer bag. Portioning the mushrooms before freezing is advisable, so you don't have to thaw more than you need. When you're ready to use them, simply thaw them for a few minutes, and they'll be ready to go.
Dehydration
Dehydrating trumpet mushrooms is another way to preserve them for extended periods. You can dehydrate them using a food dehydrator, a low-temperature oven, or even the warmth from a wood-burning stove. Ensure the mushrooms are completely dry before storing them in airtight containers. Properly dried mushrooms can last up to a year in your pantry. When you're ready to use them, simply rehydrate them in water, milk, or the liquid of your dish.
General Tips
- Before storing, clean the mushrooms with a dry, soft brush to remove any dirt or debris. If they require washing, pat them dry with kitchen paper and use them immediately or dry them for storage.
- Avoid placing trumpet mushrooms near pungent foods like onions, garlic, or celery when storing them in the refrigerator, as they can absorb odours and flavours.
- Inspect the mushrooms regularly and remove any questionable parts, such as white fuzz, mould, or slimy spots.
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