Emily Johnson
Trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient that can be grilled, roasted, sautéed, stir-fried, or air-fried. They have a thick white stem and a flat brown cap, and their meaty texture makes them a great substitute for meat in vegetarian and vegan dishes. To shred trumpet mushrooms, you can use a fork to pull strips of the mushroom away from the stem, creating a texture similar to pulled meat. Alternatively, you can slice the mushrooms in half lengthwise and then use a paring knife to score the cut side of the mushroom on the bias, creating a crosshatch pattern. This technique allows the mushrooms to cook more evenly and absorb more flavour.
| Characteristics | Values |
|---|---|
| Other names | King oyster mushrooms, French horn mushrooms, royal trumpet mushrooms |
| Appearance | Thick white stems and flat/stout brown caps |
| Flavour | Savoury, slightly sweet, meaty, juicy, nutty |
| Texture | Meaty, soft |
| Cleaning | Use a damp cloth or brush to scrub off debris, or rinse gently under running water |
| Cutting | Slice in half lengthwise, then use a paring knife to score the cut side on the bias, creating a crosshatch pattern |
| Shredding | Pull tines of a fork down the length of each mushroom, or pinch the stem and pull down towards the base |
| Cooking methods | Grilling, roasting, sautéing, stir-frying, air frying |
| Cooking oil | Olive oil, butter |
| Seasonings | Lemon, garlic, thyme, salt, togarashi, nutmeg, parsley |
| Storage | Refrigerate in a partially open resealable bag for up to 5 days |
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What You'll Learn
Cleaning and preparation
King oyster mushrooms, also known as king trumpet mushrooms, are versatile and easy to prepare. They have small, brown caps and thick, white stems that pack a ton of flavour. Trumpet mushrooms can be eaten in their entirety, including raw, grilled, pulled, seared, roasted, or air-fried.
When selecting trumpet mushrooms, look for firm stalks and minimal damage or discolouration on the caps. They can be stored for up to a week in the refrigerator if placed in a resealable bag left partially open, but they are best when used within 3 days.
To clean trumpet mushrooms, you can use a damp cloth or brush to wipe off any dirt or debris. If you are preparing a large quantity of mushrooms, you can rinse them gently under running water, but be careful not to expose them to too much water, as mushrooms absorb water easily. Make sure to check the bottom part of the stem for any firm bits that need to be sliced off.
Once the mushrooms are clean, you can start shredding them. One method is to use a fork to shred the mushrooms by pulling the tines of the fork down the length of each mushroom, breaking up the head with your fingers if needed. This creates a pulled texture similar to pulled meat, which is great for tacos, sandwiches, or pasta. Another way to shred the mushrooms is by pinching the stem and pulling down towards its base.
You can also slice the mushrooms in half lengthwise and then use a knife to score the cut side of the mushrooms on a diagonal to create a crosshatch pattern. This technique helps the mushrooms cook faster and more evenly, as well as absorb more flavour from the cooking oil or butter.
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Halving the mushrooms
King oyster mushrooms, also known as king trumpet mushrooms, are versatile fungi that can be grilled, pulled, seared, roasted, or eaten raw. They have small brown caps and thick white stems that pack a ton of flavour. When cooked, they have a meaty texture comparable to seafood, making them an appealing substitute for meat for many vegetarians.
To shred king trumpet mushrooms, you can use a knife or a fork. Here is a step-by-step guide to halving the mushrooms with a knife:
Start by cleaning the mushrooms with a damp cloth or a mushroom brush to remove any dirt or debris. You can also rinse them gently under running water, but mushrooms absorb water very easily, so be careful not to expose them to too much water.
Once the mushrooms are clean, place them on a cutting board with the bottom part of the stem facing you. Select a large, sharp knife, such as a chef's knife, that can easily slice through the mushrooms.
Hold the mushroom steady with your non-dominant hand. Starting at the cap, carefully slice through the mushroom, working your way down to the stem in one smooth stroke. Apply gentle pressure to ensure the knife cuts through the entire mushroom.
Repeat this process for all the mushrooms, halving them lengthwise. You can now use these halved mushrooms for grilling or further slicing or shredding.
Alternatively, you can use a fork to shred the mushrooms. Here is a brief explanation:
Hold the mushroom steady against your cutting board. With your other hand, stick a fork into the stem right beneath the cap. Pull the fork towards the base of the stem, and you will see small threads peeling away. Continue doing this, and you will create a shredded texture similar to pulled meat.
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Scoring the cut side
To begin the process of scoring, you'll first need to slice each trumpet mushroom in half lengthwise. This provides a flat surface to work with and reduces the thickness of the mushroom, allowing heat to penetrate faster during cooking. Use a sharp knife, such as a chef's knife, and start at the cap, gradually moving towards the stem to achieve a clean cut through the entire mushroom.
Now, you can focus on the scoring technique. Take a paring knife and hold it diagonally to the cut side of the mushroom half. Start making shallow cuts across the flesh, moving in one direction. Then, repeat the process in the opposite direction, creating a crosshatch pattern. This criss-cross pattern ensures that heat and flavour are distributed evenly throughout the mushroom during cooking.
When you've finished scoring the cut side of your trumpet mushrooms, you can proceed to the cooking step. Place the mushrooms cut-side down in a sauté pan with heated olive oil, and cook for 3 to 5 minutes, or until the scored side develops a golden-brown sear. This visual cue indicates that the mushrooms have absorbed the oil, and it's time to flip them over and continue cooking.
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Fork shredding
To start fork shredding, you'll want to clean the mushrooms by gently brushing or wiping them with a damp cloth to remove any dirt or debris. You can also give them a quick rinse under running water, but be careful not to expose them to too much water, as mushrooms absorb it easily.
Once your mushrooms are clean, grab a fork and hold the mushroom down against your cutting board. With your other hand, stick the fork into the stem right below the cap. Now, pull the fork towards the base of the stem, and you'll see small threads of mushroom peel away. Repeat this process for each mushroom, and you'll end up with frilly strands that resemble pulled meat.
You can use these fork-shredded mushrooms in a variety of dishes. They are perfect for tacos, sliders, wraps, or even tossed over a baked sweet potato. You can also sauté, roast, or braise them with your favourite sauce for a meaty, plant-based option.
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Cooking methods
King oyster mushrooms, also known as king trumpet mushrooms, are versatile and easy to prepare. They can be eaten raw, grilled, roasted, sautéed, stir-fried, or air-fried.
To shred king trumpet mushrooms, you can use a fork to pull strips of the mushroom away from the stem, creating a texture similar to pulled meat. This method is perfect for tacos, sandwiches, and recipes that call for shredded meat. Alternatively, you can use a knife to slice the mushrooms, creating a rustic presentation.
Grilled
When grilled, halved trumpet mushrooms absorb the smoky flavour of Japanese charcoals while retaining their moisture. Toss the mushrooms with a drizzle of oil before grilling, and finish with a squeeze of lemon, a sprinkle of salt, and togarashi.
Pulled
Shredded trumpet mushrooms are versatile and can be used in sandwiches, tacos, enchiladas, pasta, or rice dishes. To prepare, sear or grill the mushrooms, and once cool, use your hands or two forks to pull the mushrooms apart into strings. Toss with lemon, minced garlic, or sambal oelek, and season to taste. Rewarm in a pan if desired.
Air-fried
Air-fried shredded king oyster mushrooms make a quick, crunchy, and flavourful snack or topping for other dishes. To prepare, shred the mushrooms vertically with a fork, ensuring the cap remains intact. Place the mushrooms in an air fryer basket at 450 F for 10-13 minutes, flipping halfway through. Adjust the cooking time to your desired crispness.
Pan-fried
Pan-fried king trumpet mushrooms are a delicious and savoury side dish. To prepare, slice the mushrooms in half lengthwise and score the cut side on the bias, creating a crosshatch pattern. Heat olive oil in a skillet over medium heat and place the mushrooms cut-side down in the pan for 3-5 minutes, or until golden brown. Flip the mushrooms, add garlic and thyme, and cook until fragrant.
King trumpet mushrooms are a versatile ingredient that can be prepared in a variety of ways to enhance your dishes. Experiment with different cooking methods and seasonings to find your favourite way to enjoy these tasty mushrooms.
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