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Grilled King Trumpet Mushrooms with Orange and Black Pepper

Description

Nutty, mild king trumpet mushrooms get an umami boost from soy sauce and a peppery kick from arugula.

This recipe comes from chef Becky Selengut's book Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms. Read more about Selengut's teaching at Bastyr and why she loves cooking with mushrooms.

Here's her story behind this dish:

My chef friend Jet was with me in the kitchen one day, and I asked her to help me come up with a simple recipe that required no more than five ingredients (oil, salt and pepper didn’t count). As soon as I told her that king trumpet mushrooms are scallop-like, she said “orange,” and I knew she was right on. We added soy sauce to increase the umami factor and arugula for its peppery contribution and its color. The ironic thing here is that smoke is not considered an ingredient, but it should be, because it’s key. You can serve this as a salad or as a side dish to a grilled ribeye. 

 

Ingredients

8  
King trumpet mushrooms, halved and scored crosswise 1/8 inch deep
1  
orange, zested and juiced
1⁄4 cup
extra virgin olive oil
2 tsp
soy sauce
1⁄4 tsp
fine sea salt
1 dash
freshly ground black pepper
2 tbsp
unsalted butter
1 cup
arugula
1 dash
flaky sea salt for garnish

Instructions

  1. Place the mushrooms in a wide dish. In a small bowl, mix together the orange zest (save a little for garnishing), juice, olive oil, soy sauce, and salt. Pour the marinade over the mushrooms and, with your hands, make sure it gets worked into the scored lines of the mushrooms. Grind a generous amount of black pepper over the mushrooms. Let them marinate for 20 minutes while you preheat a grill to medium-high heat.
  2. If you have a gas grill, use a smoker box (or a foil package with holes poked into it) with soaked wood chips. The wood smoke flavor is key with this simple recipe. Remove the mushrooms from the marinade and reserve it. Grill the mushrooms on both sides until tender and caramelized with nice sear marks from the grill. Put the grilled mushrooms on a plate and tent loosely with aluminum foil.
  3. Place the reserved marinade in a small pan, bring to a boil, and reduce by one-third. Remove pan from heat, then add the butter and swirl the pan until the butter is fully melted. Arrange 1/4 cup arugula leaves on each plate. Top with 4 mushroom halves. Drizzle the marinade over the mushrooms and arugula, garnish with the reserved orange zest and flaky salt, and serve right away.
 
King Trumpet Mushrooms with Orange and Black Pepper on plate

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