Cut crosswise and grilled, trumpet mushrooms are spectacularly juicy, meaty and similar in appearance/texture to scallops. These little umami bites make for a fun appetizer and are quite easy to make.
Keyword: grilled, king trumpet, mushroom, trumpet
Author: Chef Sara Furcini
2widetrumpet mushroomscut crosswise into 1" thick slices
red pepper flakesfor garnish
cornoptional, for garnish
onion sproutsoptional, for garnish
Preheat a grill or cast iron griddle over medium high heat.
Dip the mushroom slices in the oil, coating both sides and sprinkle with salt and pepper. Place on the screaming hot grill grates. Sear both sides for several minutes until the mushroom develops a char and releases its juices.
Serve with a small pinch of red pepper flakes. Garnish with fresh corn and onion sprouts. See notes for other suggestions. Serve hot.
Garnish Ideas:I've served these with many different micro-greens. The idea is to contrast the savory, umami of the mushroom with a fresh element. Lime or lemon zest is another option.King Trumpet Mushroom:Since the mushroom gets grilled and tends to shrink, look for the thickest, widest stem.