Emma Wilson
Trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient that can be cooked in a variety of ways. They are known for their thick white stems and small brown caps, and their meaty texture makes them a popular substitute for meat in vegetarian and vegan dishes. In this article, we will explore different ways to sauté trumpet mushrooms, highlighting some creative recipes and cooking techniques. Whether you're a mushroom enthusiast or just looking for a tasty meat alternative, read on to discover how to sauté trumpet mushrooms and elevate your culinary creations.
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What You'll Learn
Slicing and seasoning
Once you have sliced the mushrooms, you can enhance their flavour by creating small incisions in a crosshatch pattern on the exposed flesh. This technique will help the mushrooms cook more evenly and allow them to absorb more of the cooking oil or butter.
When it comes to seasoning, trumpet mushrooms are quite versatile. You can season them with salt and pepper to taste. For a more herby flavour, you can add thyme sprigs or fresh parsley. If you're feeling adventurous, try pairing the mushrooms with something bright and flavourful like chimichurri, or a squeeze of lemon and a sprinkle of togarashi.
For a heartier dish, you can rub the mushrooms with spices and bake them in the oven before finishing them in a pan. This technique works well for creating pulled trumpet mushrooms, which can be used as a sandwich filling or in place of meat in dishes like "pulled pork."
No matter which seasoning route you choose, the key to cooking trumpet mushrooms is to cook them over medium to medium-high heat until they are golden brown and slightly crispy. This will enhance their umami flavours and give them a delightful texture.
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Pan-frying
King oyster mushrooms, also known as king trumpet mushrooms, are a versatile ingredient that can be cooked in a variety of ways. Here is a step-by-step guide to pan-frying trumpet mushrooms:
Preparation
Before cooking, brush the mushrooms lightly with oil or butter. If you are using larger mushrooms, slice them in half lengthwise. For recipes that require smaller pieces, slice the mushrooms into 1/4-inch thick slices or, for mushroom scallops, 1-inch thick rounds. For a more decorative presentation, you can also try scoring the cut side with a crosshatch pattern.
Preheat a cast-iron skillet over medium-high heat. Add vegetable oil or butter to the pan and allow it to melt and heat up. Place the mushrooms in the pan, leaving some space between them so they fry rather than steam. Pan-fry for about 5 minutes on each side, until they are golden brown. If you are cooking in batches, keep the first batch warm while frying the rest.
Serving
Trumpet mushrooms go well with bright, herby flavours like chimichurri or parsley. They also pair well with lemon, garlic, salt and pepper. For a more substantial dish, serve them with a poached or fried egg, or alongside pasta, chicken or steak.
Tips
- King trumpet mushrooms are a good substitute for porcini mushrooms, due to their similar size and texture.
- Scoring the cut side of the mushroom allows it to cook faster and more evenly, and helps it absorb the flavours of the cooking oil or butter.
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Grilling
To get started, preheat your grill or cast-iron griddle over medium-high heat. You can use a stove-top cast-iron griddle if you don't have access to a grill. Make sure the grates are screaming hot. Cut the mushrooms crosswise into slices about an inch thick. The crosswise cut makes the mushrooms look surprisingly similar to scallops, and they will shrink while grilling, so look for the thickest, widest stems. Dunk the slices in a high-heat oil like olive oil, refined coconut oil, or ghee, coating both sides. Sprinkle with salt and pepper and place directly on the grates.
Sear the mushrooms for several minutes on each side until they develop a deep, dark char and their juices start to come to the surface. You'll know you've mastered the technique when you see the juices and the mushrooms start to shrink. When done, the mushrooms will be juicy and soft, with a smoky flavour and a texture similar to scallops.
Serve the grilled trumpet mushrooms hot as a gourmet appetizer. They can be garnished with a sprinkle of red pepper flakes and served over polenta with a basil vinaigrette. You can also serve them with fresh corn and onion sprouts or other micro-greens to contrast the savoury, umami flavour of the mushrooms. A squeeze of lemon or lime zest can also add a fresh element to the dish.
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Roasting
King Trumpet mushrooms, also known as King Oyster mushrooms or Eryngii, are a type of edible mushroom known for their thick stems and delicate, subtle umami flavour. When roasted, they release a subtle savoury taste and develop a tender yet meaty texture.
To roast King Trumpet mushrooms, first, clean them gently with a damp cloth to remove any dirt. Trim the tough ends of the stems, and slice the mushrooms lengthwise into 1/2-inch-thick slices. You can also cut them into small diamonds on the flat cut side, being careful not to cut all the way to the edge to prevent the juices from escaping.
Preheat your oven to 400°F (200°C). Spread the mushroom slices on a baking sheet lined with parchment paper. Drizzle them with olive oil or melted butter and season with herbs like thyme and rosemary, minced garlic, salt, and pepper.
Place the baking sheet in the oven and roast the mushrooms for about 15-25 minutes, until they are golden brown and tender. Take them out of the oven and drizzle with balsamic vinegar or soy sauce, tossing gently to coat. Transfer them to a serving platter and garnish with fresh herbs or microgreens, if desired.
You can also roast King Trumpet mushrooms with other vegetables, such as asparagus. Cut the asparagus and mushrooms into even slices, toss them with olive oil, and spread them on a baking sheet. Roast for 10-12 minutes, flipping halfway through. Season with salt and pepper and top with shaved Parmesan cheese for a delicious and nutritious side dish.
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Serving suggestions
Sauteed trumpet mushrooms can be served as a side dish or a main course. They go well with something "bright and herby", like chimichurri. You can also toss them with lemon, minced garlic, or a teaspoon of sambal oelek and season to taste.
They can also be used as a sandwich filling. Simply grill or sear the mushrooms, then shred them into strings. Toss them with lemon, minced garlic, or sambal oelek and season to taste. Layer with pickled carrots, red onion, and herbs between two slices of sourdough toast.
Sauteed trumpet mushrooms also pair well with simple pasta, pan-seared chicken, or grilled top sirloin steak. You can also serve them with cooked rice or rice noodles, adding a dash of soy sauce and some sesame seeds.
If you're looking for a vegan option, trumpet mushrooms can be used in a vegan scallop recipe or a teriyaki dish served over rice.
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