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Seared Maitake Mushrooms

Seared Maitake Mushrooms

At Vedge in Philadelphia, chef Richard Landau entices carnivores at his vegan spot by making a statement with dramatic, crispy mushrooms. Find maitakes at specialty and farmers' markets.

Ingredients

LEEK RéMOULADE

  • 1 leek, white and pale-green parts only, thinly sliced
  • ½ small shallot, finely chopped
  • 2 cornichons, finely chopped
  • ⅓ cup vegan or regular mayonnaise
  • 1 Tbsp. capers, finely chopped
  • 1 Tbsp. chopped fresh dill
  • 1 Tbsp. chopped fresh tarragon
  • Freshly ground black pepper

MUSHROOMS

  • 2 garlic cloves, finely chopped
  • 2 Tbsp. plus ½ cup olive oil
  • 2 8-oz. maitake mushrooms, cleaned, halved through the stem
  • Kosher salt and freshly ground black pepper

Recipe Preparation

LEEK RéMOULADE

  • Cook leek in a small saucepan of boiling salted water until tender, about 4 minutes. Drain; transfer to a colander set in a bowl of ice water. Let cool; drain and transfer to paper towels.

  • Mix shallot, cornichons, mayonnaise, mustard, capers, dill, tarragon, and 3 Tbsp. water in a small bowl, adding more water as needed to thin. Fold in leek; season with salt and pepper.

MUSHROOMS

  • Combine garlic and 2 Tbsp. oil in a small bowl. Heat remaining ½ cup oil in 2 large skillets over medium-high heat. Season mushrooms with salt and pepper. Cook each, cut side down, in a skillet, pressing to flatten once they begin to soften, until golden and crisp, about 3 minutes per side. Reduce heat to low. Drizzle garlic mixture around mushrooms and cook until garlic is golden, about 1 minute; turn mushrooms to coat.

  • Spoon leek rémoulade onto plates and top with mushrooms.

Nutritional Content

Calories (kcal) 510Fat (g) 50Saturated Fat (g) 7Cholesterol (mg) 5Carbohydrates (g) 16Dietary Fiber (g) 4Total Sugars (g) 4Protein (g) 3Sodium (mg) 650Reviews Section

Sauces For Beef Tenderloin Recipes / Roasted Beef Tenderloin with Mushrooms and White Wine .

Sauces For Beef Tenderloin Recipes

Butter, white wine vinegar, dry white wine, cayenne pepper, shallots. Recipe v video v dozer v. First, the rosemary and fennel seed rub creates a fragrant, flavorful crust, and the creamy mustard béarnaise makes a bright, luscious sauce for beef. Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer. Beef tenderloin with balsamic asparagus recipe. Cover the meat and refrigerate for at least two hours and preferably overnight. Pork tenderloin seasoned with a rub, seared until golden then oven baked in an incredible honey garlic sauce until it's sticky on the outside and juicy on the inside! This beef tenderloin recipe includes two flavor boosters. The allure of beef tenderloin pulls hard when properly cooked until the surface is seared to a glistening mahogany and the center is tender and running season the tenderloin all over with the salt, pepper, rosemary and garlic. Prep the roast with salt, pepper, and butter then just cook in the oven. Nobu matsuhisa seared beef tenderloin with tangy, spicy red chile sauce and even spicier orange chile sauce is a nod to his days cooking in lima, peru.

Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again. It's fine if they are still quite warm, but they can melt through the bag if they're still steaming. Beef tenderloin with balsamic asparagus recipe.

Roasted Beef Tenderloin with Mushrooms and White Wine . from www.halfbakedharvest.com For this recipe i've used a garlic brown butter sauce. Place tenderloin, smooth side up, on rack in large roasting pan (17 by 13 1/2). Ask the butcher to give you 2 pieces for use in a chateaubriand recipe. Ultimate beef tenderloin is a flavorful, rich beef recipe. Beef tenderloin with pepper sauce recipe the birthday dinner check out these incredible sauce for beef tenderloin as well as allow us understand what you.

The tender beef will soak up.

The beef tenderloin is an oblong muscle called the psoas major, which extends along the rear portion of the spine, directly behind the kidney, from about. This beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a optional: For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. Beef tenderloin could be the best steak of your life: And, it couldn't be simpler to make. I still have a soft spot for cheap. The allure of beef tenderloin pulls hard when properly cooked until the surface is seared to a glistening mahogany and the center is tender and running season the tenderloin all over with the salt, pepper, rosemary and garlic. Chef ming's sous vide beef tenderloin with garlic dijon pan sauce. And roast the tenderloin for about 20 minutes, turning. Pork tenderloin seasoned with a rub, seared until golden then oven baked in an incredible honey garlic sauce until it's sticky on the outside and juicy on the inside! Rub the soy sauce all over the beef and let sit for 30.

Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon. For this recipe i've used a garlic brown butter sauce. Beef tenderloin, tenderloin, filet mignon, whole beef tenderloin, how to bbq, smoked beef tenderloin, grilled beef tenderloin best tenderloin i've ever had and that horseradish sauce is absolutely delicious and takes it another level. Our most trusted beef tenderloin sauce recipes. Extra virgin olive oil, for coating roasts, plus 3 tablespoons for sauce, divided.

Beef Tenderloin with Pepper Sauce Recipe - The Birthday Dinner from thebirthdaydinner.com Cover the meat and refrigerate for at least two hours and preferably overnight. For this recipe i've used a garlic brown butter sauce. If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an. Beef tenderloin with balsamic asparagus. Place tenderloin, smooth side up, on rack in large roasting pan (17 by 13 1/2). I still have a soft spot for cheap. This elegant, simple preparation for beef tenderloin is a classic. Recipe v video v dozer v. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again.

Beef tenderloin with pepper sauce recipe the birthday dinner check out these incredible sauce for beef tenderloin as well as allow us understand what you.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce. Our most trusted beef tenderloin sauce recipes. The most tender cut of beef for the most special dinners. It really helps the meat sing. Make sure you are generous with the salt and pepper on the outside of the roast. Rub mixture all over tenderloin. Beef tenderloin is the classic choice for a special main dish. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again. This beef tenderloin recipe includes two flavor boosters. The best beef tenderloin recipe.

Cover the meat and refrigerate for at least two hours and preferably overnight. Beef tenderloin could be the best steak of your life: Line a rimmed baking sheet with aluminum foil and fit a wire rack. Ultimate beef tenderloin is a flavorful, rich beef recipe. Fresh dill, plain greek yogurt, lemon french style butter sauce or beurre blancadriana's best recipes. This beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a optional: Hollandaise with finely chopped mixed fresh herbs. Pork tenderloin seasoned with a rub, seared until golden then oven baked in an incredible honey garlic sauce until it's sticky on the outside and juicy on the inside!

Beef Tenderloin in Mushroom Sauce Recipe | Taste of Home from www.tasteofhome.com Hollandaise with finely chopped mixed fresh herbs. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available. It's fine if they are still quite warm, but they can melt through the bag if they're still steaming. Beef tenderloin with spicy latin sauces recipe nobu 19. The tender beef will soak up. Beef tenderloin refers to the large cut of. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don't slice too soon. Home recipes food beef recipes beef tenderloin with a giant sauce board. Fresh dill, plain greek yogurt, lemon french style butter sauce or beurre blancadriana's best recipes.

Once before it goes into the sous vide bath and again after it comes up.

Ultimate beef tenderloin is a flavorful, rich beef recipe. And roast the tenderloin for about 20 minutes, turning. This elegant, simple preparation for beef tenderloin is a classic. Beef tenderloin could be the best steak of your life: Beef tenderloin with pepper sauce recipe the birthday dinner check out these incredible sauce for beef tenderloin as well as allow us understand what you. Rub the soy sauce all over the beef and let sit for 30. For this classic roast beef recipe, cremini or white mushrooms are delicious in the sauce. This is perfect to serve italian style, room temperature with a squeeze of lemon and a drizzle of olive oil. Our most trusted beef tenderloin sauce recipes. Reviewed by millions of home cooks. Beef tenderloin with spicy latin sauces recipe nobu 19. Line a rimmed baking sheet with aluminum foil and fit a wire rack. If these steaks are cut from a whole tenderloin, ask the butcher to cut them about an.

It's fine if they are still quite warm, but they can melt through the bag if they're still steaming.

First, the rosemary and fennel seed rub creates a fragrant, flavorful crust, and the creamy mustard béarnaise makes a bright, luscious sauce for beef.

1 pound beef tenderloin steak, cubed.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

The most tender cut of beef for the most special dinners.

The best beef tenderloin recipe.

A perfectly cooked beef tenderloin is truly a sight to behold.

Beef tenderloin with balsamic asparagus recipe.

Chef ming's sous vide beef tenderloin with garlic dijon pan sauce.

The especially tender meat can be prepared in a number of ways.

Fish sauce, tamarind paste, peanut oil, thai chili, garlic cloves and 8 more.

Want to make a big impression at your next fancy dinner gathering?!

I still have a soft spot for cheap.

But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini.

It's the easiest tenderloin serve the tenderloin with horseradish, blue cheese sauce, or find directions for red wine sauce later in this post.

Rub the soy sauce all over the beef and let sit for 30.

A perfectly cooked beef tenderloin is truly a sight to behold.

Reviewed by millions of home cooks.

First, the rosemary and fennel seed rub creates a fragrant, flavorful crust, and the creamy mustard béarnaise makes a bright, luscious sauce for beef.

For this recipe i've used a garlic brown butter sauce.

Rub mixture all over tenderloin.

A perfectly cooked beef tenderloin is truly a sight to behold.

For this recipe i've used a garlic brown butter sauce.

And, it couldn't be simpler to make.

Beef tenderloin with a lovely crispy crust and soft inside made in your air fryer.

The recipe calls for a beef tenderloin roast, which is the most tender (and most expensive) cut of beef available.

Food and wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online.

Home recipes food beef recipes beef tenderloin with a giant sauce board.

Rub mixture all over tenderloin.

See more ideas about beef tenderloin, beef tenderloin recipes, recipes.

But if you want to get fancy, mix in some wild mushrooms, such as oyster, maitake or porcini.

This beef tenderloin recipe is actually insanely easy to make, thanks to a marinade made up of ingredients you probably already have and a optional:

Beef tenderloin, which gets cut from the cow's loin, contains the filet mignon.

Place tenderloin, smooth side up, on rack in large roasting pan (17 by 13 1/2).


Beech Mushroom & Kale Frittata

This Greek-inspired frittata is everything brunch dreams are made of: easy and satisfying, it fills the house with nutty & savory aromas. Leftovers are welcome but not always possible!


Seared Maitake Mushrooms - Recipes

Maitake Mushroom

  1. Toss maitake in a generous amount of sesame oil blend, season with salt, a small amount of togaroshi.
  2. Grill until marks form on both sides, transfer to saute pan with mushroom glaze and black sesame seeds.
  3. Reduce glaze until mushrooms are evenly coated.
  4. Season again if necessary.
  5. Plate with garlic cream sauce on the plate sprinkle black sesame seeds and togaroshi over cream sauce, lay glazed mushroom over sauce, and finish with orange zest and maldon.

Sesame Oil Blend

Mushroom Stock

  1. Cover all ingredients with water in medium sized stock pot.
  2. Bring to a boil and reduce down to a simmer.
  3. Simmer for 2 hours, strain and reserve mushroom stock.

Garlic Sauce

  1. Using 250g of the water each time, cover the garlic cloves and bring to a simmer for 5 min.
  2. Strain water and then simmer cloves again two more times.
  3. On the fourth time add the heavy cream and the chopped raw garlic and bring to a simmer for 10 min.
  4. Put this mixture into a vitamix and blend until smooth then slowly add the xanthan gum until desired thickness is reached.
  5. Season with salt to taste.
  6. Strain through a fine mesh chinois.

Mushroom Glaze

Katie Button

Katie Button is the Executive Chef and Owner of Cúrate and Button & Co. Bagels both located in Asheville, NC. She is a three time James Beard Award finalist and in 2015 she was named one of Food and Wine Magazine’s Best New Chefs. Chef Button’s cookbook, Cúrate: Authentic Spanish Food From An American Kitchen, was published in 2016 by Flatiron Books.


Seared Mushrooms with Green Tahini

If you know us, you know we love a main dish that’s satisfying, hearty, wholesome…and vegan! This recipe brings out the best in mushrooms (meatiness! caramelization!) and uses two of our favorite pantry staples: tahini and sumac. Serve this along with a few sides for a festive gathering.

Warning: The green tahini is addictive! Use any leftovers as a crudites dip, sandwich spread or swooshed beneath grilled seafood or meat.

Share

Green Tahini

  • 1 jalapeño, seeded
  • ½ bunch parsley, leaves only
  • ½ bunch cilantro , stems and leaves, stems rough-chopped
  • ½ cup mint
  • 1 tablespoon coriander, toasted and ground
  • 1½ cloves fresh garlic, peeled
  • ½ teaspoon kosher salt
  • 2 tablespoons lemon juice
  • ¼ cup extra-virgin olive oil
  • 1 cup whipped tahini (recipe below)

Whipped Tahini

  • ½ cup S oom tahini
  • 1 clove garlic, peeled
  • ¼ cup lemon juice
  • 1½ teaspoons kosher salt
  • ½ cup cold filtered water

Mushrooms

  • 4 individual packages maitake mushrooms (we love Hokto Kinoko)
  • 1 individual package enoki mushrooms (we love Hokto Kinoko)
  • 2 tablespoons grapeseed or coconut oil, for sauteeing
  • 1 lemon
  • 2 teaspoons sumac
  • 1 teaspoon kosher salt
  • Cilantro to garnish

Instructions

To make the whipped tahini:
Add the garlic, lemon and salt to a food processor and pulse until the garlic is broken down to a paste. Add the tahini and pulse to incorporate. With the machine running, slowly stream in the water until the mixture is creamy and emulsified.

To make the green tahini:
Add everything except the whipped tahini to a Vitamix or blender and blend on high to make a smooth paste. Pour into a bowl and fold in the whipped tahini, mixing until fully incorporated.

To make the mushrooms & serve:
Gently tear each maitake mushroom into 4 pieces, and the enoki into 8 pieces. Heat the oil in a cast iron skillet on medium-high. Saute, without moving the mushrooms, until dark golden brown and caramelized, then flip and saute on other side until caramelized. In a bowl, toss the mushrooms with a squeeze of lemon juice, the sumac and salt.

To plate, swoop a generous scoop of green tahini onto a platter. Artfully arrange the mushrooms on top, sprinkle with cilantro and serve immediately.


Vegan Seared Miso Butter Maitake Mushrooms with Black Lentils and Cauliflower Apple & Leek Puree

These vegan maitake mushrooms are a delicious, umami-rich centerpiece, seared with miso butter and served alongside aromatic black lentils, a lightly-sweetened cauliflower puree, and nutty bits of toasted walnuts. Fancy-looking yet deceptively simple, this dish comes together in under an hour and features 8 nourishing whole plant foods with a slightly indulgent kick from the miso butter for a tasty vegan meal!

This past Valentine’s Day, my husband Nick and I (by which I mean mostly Nick) created a dish centered around maitake mushrooms, which I loved so much that I decided to polish the rough vision into a share-able recipe! This dish looks kinda fancy, but it’s very approachable and totally do-able at home without making a night out of it as it comes together in under an hour. Delicious, slightly indulgent yet still nutritious, and loaded with various plant foods, it’s a great example of the endless ways of creating satisfying vegan dishes.

Why You’ll Love this Dish

Flavorful & fancy-looking. This dish is loaded with flavors - umami-rich seared miso mushrooms, earthy and aromatic lentils, apple-sweetened cauliflower puree, and nutty bits of toasted walnuts. It’s reminiscent of a restaurant-style dish since the ingredients add multiple textures and deep, complex flavors while creating a polished-looking plate.

Ready in under an hour. That’s right! This dish comes together in under an hour - even if you’re not the fastest cook out there! You can certainly whip this up on a weeknight, but it’s also great as a weekend dinner that’s fancy-looking yet relatively quick to assemble.

Made with whole foods, yet slightly indulgent. The dish is built around mushrooms, cauliflower, and lentils, all of which are incredibly nutritious whole foods. While the cooked lentils and cauliflower puree remain relatively wholesome, the mushrooms are seared in olive oil and coated in miso butter (i.e. a mix of vegan butter and miso) to transform them into a delicious, indulgent-tasting centerpiece that you’ll continue dreaming of post-meal.

Loaded with plant variety. In addition to the cauliflower, maitakes, and lentils, this dish packs in an apple, a leek, garlic, miso, and walnuts - that’s 8 different plant foods! Not a bad start to meeting the weekly target of 30-40+ different plant foods to fuel a healthy gut.

Approachable for non-vegans. Before going vegan, a lot of my dinners followed that “animal protein + some form of potato side + other (probably boring) side” formula that so many of us had the misfortune of growing up with (shout out to the incredibly non-imaginative culinary “ingenuity” of the Standard American Diet (S.A.D., appropriately named)). Although far more flavorful, this dish is familiar to that since it’s centered around “a main,” in this case the maitake mushroom, with a couple sides. So if you’re a “main + sides” kind of person looking to introduce more plant foods into your diet, I recommend starting with a dish like this as it will feel somewhat familiar!

Dish Component Overview

Seared maitakes with miso butter. Maitake mushrooms are some of my favorite mushrooms because they’re earthy, meaty, umami-rich, and even have some slightly nutty notes - they’re just insanely delicious! You can take them in lots of different directions, but some of my favorite flavor pairings are white miso and black pepper. Since maitakes hold their shape well, searing them in a cast iron pan with a bit of salt and some black pepper keeps the cooking process simple while maximizing flavor and achieving the perfect tender-on-the-inside-yet-slightly-crispy-on-the-outside texture. They’re then coated in a layer of miso butter that further crisps on the outside to create a delicious umami-infused centerpiece! I could eat these seared miso butter maitakes for days.

Lentils. Black lentils are the perfect earthy and hearty pairing to maitake mushrooms, and they’re also incredibly nutritious! In this recipe, the ¾ cup of dried black lentils adds about 39 grams of protein and somewhere between 18-24 grams of fiber (a ton!), along with iron, potassium, loads of B vitamins, and more nutrients! Cooking the earthy lentils with aromatics like a dried bay leaf and fresh thyme gives them a big flavor boost, which helps to layer more flavor depth into the dish.

Cauliflower purée. Adds a creamy component, while also introducing another nutritious (and tasty!) vegetable into this dish! Steaming the cauliflower makes it absorb water, which softens it and allows it to blend into a light, fluffy purée (just make sure you don’t oversteam it - you don’t want to add so much water that the purée turns runny!). Combined with a sautéed leek, apple, and garlic, and a bit of lemon juice (a hint of acidity is key for flavor balance!), the cauliflower turns into a smooth, delicate purée with aromatic notes from the leeks, a hint of garlic, and some sweetness from the apples that adds a bright contrast to this otherwise very earthy dish.

Toppings. Toasted walnuts add satisfyingly crunchy bits into the dish, along with some nutty notes that complement the earthy lentils and umami-rich maitakes. Lastly, a few fresh thyme leaves garnish the dish with some extra fresh, aromatic notes.


Pan-Seared Scallops with Noodles

The most delicious and flavorful pan-seared scallops recipe! These scallops are pan-seared and then served with a homemade teriyaki sauce and flavor-pack veggie and mushroom noodles! And for some extra unique flavor, I drizzle the dish with aromatic basil oil! I love the combination of incredible flavors in this dish! The sweet, seared scallops are a great compliment to the savory veggie noodles. The basil oil adds another unexpected flavor profile! One of best seafood recipes!

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Preparing the Seared Scallops

Sea scallops are one of my favorite seafood proteins! They are very tender, soft and the meat has a sweet and delicate flavor. Making scallops is very easy but you must be careful when cooking them so you don’t overcook them! First, remove the scallops from the refrigerator and pat them completely dry with paper towels. If you notice any pieces of abductor muscle still left attached, make sure to get rid of it! It will be extra tough and chewy once cooked. The scallop should be round and smooth.

Season the scallops with salt and pepper and preheat a large, non-stick frying pan with a few tablespoons of high-temperature cooking oil. Make sure the oil is hot before adding the scallops! Place them around the edge of the pan in a circle for the most even cooking. Sear them for 2 to 4 minutes, until golden brown. Larger scallops will take longer to cook make sure to adjust your cooking time accordingly. Serve the pan-seared scallops right away with the noodles and sauce.

Check out one of my newest recipes, ‘Lemon Caper Scallops’ and watch my video recipe to see how I prepare the scallops!

Veggie Mushroom Noodles

I love to enjoy these scallops with my homemade teriyaki sauce and the most delicious mushroom noodles! These are so easy to make, too! First, prepare the ginger garlic teriyaki sauce and have that ready to go for seasoning the noodles. Next, saute the sliced peppers and set those aside. Saute the mushrooms next but do this step in batches! The mushrooms need to be golden and crispy avoid over-crowding your frying pan for best results! Toss the noodles with the sauce, peppers, mushrooms and serve with the pan-seared scallops!

More Recipes

Enjoyed this delicious seafood recipe? Check out some of my other recipes you’re sure to enjoy!


1). Preheat the oven to 350ºF.

2). Spread the sesame seeds onto a baking sheet and bake for 5 to 7 minutes, until golden brown.

3). Remove the toasted sesame seeds and use a heavy knife to crush them into smaller pieces.

4). In a bowl, whisk together the crushed sesame seeds with the garlic, scallions, soy sauce, sesame oil, red pepper flakes and sugar. Set aside.

5). Add 2 Tablespoons of olive oil to a saucepan over medium heat.

6). Add the maitake mushrooms and saute 5 to 7 minutes, until golden brown. Pour sauce over and sauté for 5 minutes.


Recipe: Seared Pancetta Maitake Mushrooms

Serves: 2
Source: www.thefeedfeed.com

Ingredients

1/2 pound maitake (or any wild mushrooms of your choice)
1 ounce ground pancetta
1 tablespoon duck fat
Garnish with parsley, sea salt, and chili pepper flakes

Directions

1) Clean, dry and tear apart the mushrooms.
2) Heat a cast iron pan over medium heat, and cook pancetta until fat has rendered and pancetta is crumbly (break apart with a wooden spoon).
3) Remove pancetta, set aside, leaving fat behind.
4) Add duck fat to the pan and increase heat to medium-high. When fat is slightly smoking, add mushrooms to the pan and cook undisturbed for about 3-5 minutes until golden. Flip and cook the other side for about a minute or so.
5) Transfer to serving dish, sprinkle on minced parsley, sea salt, chili pepper flakes and crispy pancetta crumbs.

See if you're in our delivery area to get the local organic produce needed for this recipe delivered to your doorstep + use code KIWI50 for 50% off your first order!

We build custom menus that are tailored to your personal preferences each week based on what's fresh, delicious, local, and in-season. Everything we deliver is 100% Organic.


Japanese King Trumpet (Eryngii) Mushroom

These are my favorite Japanese mushrooms, I love their hearty, meaty texture and sometimes I even use these mushrooms as a meat substitute. I like to slice these mushrooms into 1/4-inch slices and then pan fry them with a little butter, mirin and soy. (I’ll post a recipe up later this week)

King Trumpet mushrooms are sweet, mild and buttery. Its stem is thick, robust and the Eryngii is related to the common Oyster Mushroom. In fact, sometimes, they are known as King Oyster Mushrooms. The ones shown here are about 3 to 4-inches tall and its base is 3/4-inch in diameter. Big boys!

Ian Garrone shows you in a short video clip what to look for when buying King Trumpet mushrooms. He also says their taste is similar to abalone – and I totally agree!

King Trumpet Mushroom Recipes

Teriyaki Mushroom Sauce with Grilled Salmon
10-Minute Shrimp and Mushroom Thai Curry
Arctic Char with King Trumpet Mushrooms and Lemon Butter Sauce Recipe
Roasted King Trumpet Mushrooms Recipe
Teriyaki King Trumpet Mushroom Recipe
King Oyster “Scallop” Bowl

Do you have a great mushroom recipe? Let me know in the comments!