John Miller
King trumpet mushrooms, also known as king oyster mushrooms, are a versatile ingredient that can be sliced in a variety of ways depending on your recipe and personal preference. The mushrooms are known for their crunchy and firm texture, especially in the stem, which is edible and pleasing to eat, unlike most other oyster mushroom species. Before slicing, it is important to clean the mushrooms by wiping off any dirt with a damp cloth or brush, and removing any tough spots on the stems. You can then slice, chop, shred, or dice the mushrooms, keeping in mind that thinner slices will cook faster. Larger slices are suitable for grilling, while smaller slices are ideal for browning in a pan or baking in the oven. The slices can also be cut into thin strips for use in recipes such as tacos or as a vegetarian alternative to pulled pork.
| Characteristics | Values |
|---|---|
| Cleaning | King oyster mushrooms are generally clean and only require a quick rinse or wipe with a damp cloth to remove any dirt. Avoid washing fresh mushrooms as it can spoil their structure. |
| Trimming | Trim off only the very end of the stem. If there is any residue on the base or any stains, cut off the tip of the mushroom. |
| Cutting | Slice each mushroom in half lengthwise with a sharp knife. You can vary the size of the slices depending on your recipe and cooking method. Smaller slices cook faster on a stove or in the oven. |
| Cooking | Sliced king oyster mushrooms can be roasted in the oven, browned in a skillet, grilled, or stir-fried. They can be marinated before cooking or brushed with oil and seasoned with salt. |
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What You'll Learn
- Cleaning trumpet mushrooms: use a damp cloth to brush off dirt, or rinse lightly
- Trimming the stems: cut off the tough ends of the stems, or separate the stems from the caps
- Slicing the mushrooms: cut in half lengthwise, then slice into equal-sized pieces
- Thickness variations: cut thinner for faster cooking, thicker for a crisp texture
- Cooking methods: sauté in butter, grill, roast, or shred for tacos
Cleaning trumpet mushrooms: use a damp cloth to brush off dirt, or rinse lightly
King oyster mushrooms are usually quite clean, so you don't have to do much to prepare them. If there is any debris, it can be easily washed off with a damp cloth. You can also rinse them lightly, but it is not recommended to wash fresh mushrooms as it can spoil their structure.
Before cleaning, separate any connected mushrooms. Then, use a damp cloth to scrub off any dirt or debris. Make sure to cut off any firm spots on the stems. You can test for these spots by gently touching and squeezing the stems. If the mushrooms are still dirty, you can use a brush or another tool to remove the remaining dirt.
After cleaning the mushrooms, trim the very end of the stem. You can also remove any tough or woody stems with a sharp knife. The thickness of the slices can vary depending on your preference and recipe. For grilling mushrooms, larger slices are fine, while smaller slices cook faster on a stove or in the oven.
If you want to slice the mushrooms, place them on a cutting board with the stem facing you. Choose a large, sharp knife, such as a chef's knife, that can cut through the mushroom cleanly. Start at the cap and work your way to the stem, cutting through the entire mushroom in one stroke. You can also cut the mushrooms into smaller pieces or shred them, depending on your recipe.
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Trimming the stems: cut off the tough ends of the stems, or separate the stems from the caps
When preparing trumpet mushrooms, it's important to trim the stems to ensure they are free of any tough ends or residue. The process of trimming the stems can be done in two ways: cutting off the tough ends or separating the stems from the caps.
For the first method, use a sharp knife to cut off any tough or woody stems. You only need to trim a small portion of the stem, as the stem of the king trumpet mushroom is crunchy and firm, making it enjoyable to eat. The amount you trim will depend on your preference and the recipe you are using. It is recommended to test the stems for tough spots by gently touching and squeezing them. This method ensures that you retain the length of the stem while removing any undesirable parts.
Alternatively, you can separate the stems from the caps by making a single horizontal slice across the stem, right underneath the gills of the mushroom. This technique gives you the option to cook the stems and caps separately or together, depending on your recipe. The caps can be grilled or cut into smaller slices, while the stems can be prepared in various ways, such as sautéing them in butter or stir-frying.
It is worth noting that some trumpet mushrooms, such as Eryngii, may not require trimming at the base if they have been trimmed before packaging. However, if there is any residue, stains, or dirt on the base, feel free to cut off the tip. Additionally, oyster mushrooms are known for having short stems, so simply cutting off the end of the stem may be sufficient.
Overall, the key to trimming trumpet mushroom stems is to remove any tough or undesirable parts while retaining the edible and enjoyable portions. The method you choose depends on your recipe and personal preference. Remember to use a sharp knife for a clean cut and always ensure your mushrooms are properly cleaned before trimming.
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Slicing the mushrooms: cut in half lengthwise, then slice into equal-sized pieces
To slice trumpet mushrooms, you'll first want to clean them. Use a damp cloth to scrub off any dirt or debris. If they're particularly dirty, you can rinse them under running water, but be aware that mushrooms absorb water like a sponge, so they may become mushy.
Next, you'll want to trim the stems. King trumpet mushrooms have edible stems, but the stems tend to be quite tough, so you may want to trim off any dried-out pieces. You can also remove the entire stem if you prefer.
Now you're ready to slice. Place the mushrooms on a cutting board, with the bottom part of the stem facing you. Using a sharp knife, such as a chef's knife, slice each mushroom in half lengthwise, starting at the cap and working your way to the stem. Cut through the entire mushroom in one stroke.
Once you've halved all the mushrooms, you can start slicing them into equal-sized pieces. Take one half and place it cut-side down on the cutting board. Slice it into strips of your desired thickness, making sure not to go all the way to the edge. Repeat this process with the other halves.
Now you have two options: you can either leave the mushroom slices as they are, or you can dice them. If you want to dice them, simply rotate your cutting board or knife 90 degrees and cut the strips into cubes.
And that's it! You now have perfectly sliced trumpet mushrooms that are ready to be cooked or added to your favourite recipes.
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Thickness variations: cut thinner for faster cooking, thicker for a crisp texture
When preparing trumpet mushrooms, the thickness of your slices will depend on the desired cooking method and texture. For faster cooking, slice the mushrooms thinly. Thin slices are ideal for browning in a pan or baking in the oven, as they cook quickly and evenly. They are also suitable for stir-fries or sautéing, resulting in a tender texture.
On the other hand, thicker slices will provide a crisp texture. Cutting the mushrooms into larger pieces allows for a slower cooking process, such as grilling or roasting. Thicker slices are perfect for recipes like kebabs or oven-roasted mushrooms, where you want the mushrooms to retain their shape and have a satisfying bite.
It is important to note that oyster mushrooms, including the king trumpet variety, are known for their crunchy and firm stems. When preparing these mushrooms, trim only the very end of the stem, as the rest is edible and enjoyable. The stems can be sliced or left whole, depending on your preference and the recipe.
Additionally, consider the overall size of the mushroom when adjusting the thickness of your slices. Larger mushrooms can be cut into thicker pieces, while smaller mushrooms may require thinner slices to ensure even cooking.
Remember, the key to successful mushroom preparation is to avoid cutting or shredding them too thin, as they will shrink during cooking due to moisture release. It is recommended to cut the mushrooms into evenly sized pieces to ensure uniform cooking.
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Cooking methods: sauté in butter, grill, roast, or shred for tacos
Trumpet mushrooms, also known as king trumpet mushrooms, French horn mushrooms, or king oyster mushrooms, have a thick white stem and a flat brown cap. They are known for their meaty texture and ability to absorb the flavours of the ingredients they are cooked with. Here are some methods for cooking trumpet mushrooms:
Sautéing in butter
To sauté trumpet mushrooms, start by slicing the mushrooms in half lengthwise. Then, use a paring knife to score the cut side of the mushrooms by moving diagonally across the flesh in a crosshatch pattern. Heat a tablespoon of olive oil or butter in a large skillet over medium heat. Place the mushrooms cut-side down in the pan and cook for 3 to 5 minutes, or until the scored side is golden brown. Flip the mushrooms and add garlic and thyme sprigs, cooking until fragrant (about 2 minutes).
Grilling
To grill trumpet mushrooms, preheat a grill or cast-iron griddle over medium-high heat. Slice the mushrooms crosswise, dip them in oil, coating both sides, and sprinkle with salt and pepper. Place the mushrooms on the hot grill grates and sear both sides for several minutes until they develop a char and release their juices. Serve with a pinch of red pepper flakes and garnish with fresh corn and onion sprouts or microgreens.
Roasting
To roast trumpet mushrooms, preheat your oven to 400°F (200°C). Clean the mushrooms gently with a damp cloth to remove any dirt or debris, then trim the tough ends of the stems. Slice the mushrooms lengthwise into 1/2-inch thick slices. In a small bowl, mix olive oil, thyme, rosemary, and minced garlic. Brush the olive oil and herb mixture evenly over the mushroom slices, then sprinkle with salt and pepper to taste. Place the mushrooms on a baking sheet lined with parchment paper and roast for about 15-20 minutes, until they are golden brown and tender. Take the mushrooms out of the oven and drizzle with balsamic vinegar, then garnish with fresh microgreens before serving.
Shredding for tacos
King oyster mushrooms are a great choice for tacos because they can be shredded to resemble the texture and flavour of traditional pork carnitas. To make mushroom tacos, start by thinly slicing and shredding the mushrooms. Toss the mushrooms with your favourite marinade, then roast them in the oven until they are crispy and juicy. Serve the mushrooms in tacos with toppings such as chopped onion, cilantro, avocado, cheese, radishes, jalapeños, or salsa.
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Frequently asked questions
King oyster mushrooms are usually quite clean and only need a quick rinse or a light brushing to remove dirt. Avoid washing fresh mushrooms as this can spoil their structure.
Place the mushrooms on a cutting board with the stems facing you. Use a sharp knife, such as a chef's knife, to slice through the mushroom in one stroke. You can slice the mushrooms in half lengthwise or cut them into smaller pieces, depending on your recipe.
Yes, the stems of king trumpet mushrooms are edible and have a crunchy and firm texture. Simply trim off the very end of the stem before cooking.
