King Trumpet Mushroom: a Flavor of Fall

Flavored with butter, garlic and soy sauce.

Look how big they are compared to my hand!

This mushroom is called king trumpet mushroom, and it is seriously meaty. Move over, portabella! You can enjoy biting into it, because it is so fleshy. I sautéed it in butter with garlic and a drizzle of soy sauce. I call this butter sauce my golden flavor, because it goes with almost anything. Try it with fingerling potatoes, green beans, spinach and such. You'll know what I'm talking about.

Cut them in big enough strips so you can enjoy biting into them.

Sautéed King Trumpet Mushroom 

1 package (about 10 oz.) king trumpet mushroom, cut lengthwise
1/2 red bell pepper, sliced
4-5 shishito peppers, we still have them from our garden!
1 clove garlic, sliced paper thin
2 Tbsp butter
1 Tbsp soy sauce
Salt and white pepper to taste
Sprinkle parsley


Melt butter in frying pan with sliced garlic. Add mushroom and peppers and coat with butter. Leave them without moving around for a couple of minutes so the mushroom mixture will have the time to brown. Sprinkle salt and white pepper.  At the very last minute, drizzle in soy sauce on the surface of the hot pan, not on the mushroom. This will caramelize the soy sauce. You will hear a loud sizzle on the pan when the soy sauce hits the pan, do not touch it for 15 seconds. Stir the mushroom mixture quickly to coat with the sauce. Sprinkle parsley on top. Makes a great side dish.



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