King Trumpet Recipes

🍄 Garlic Butter King Trumpet Mushrooms

Ingredients

• 8 oz King Trumpet mushrooms, sliced into ½-inch rounds

• 2 tbsp butter

• 2 cloves garlic, minced

• Salt & black pepper

• Fresh parsley

Method

1. Melt butter in a skillet over medium-high heat.

2. Add mushroom slices and cook 4–5 minutes per side until deeply golden.

3. Stir in garlic during the last minute.

4. Season with salt and pepper.

5. Garnish with parsley and serve as a side dish or appetizer.

🥩 Grilled King Trumpet "Steaks"

Ingredients

• 2 large King Trumpet mushrooms, sliced lengthwise

• 2 tbsp olive oil

• 1 tbsp soy sauce

• 1 tsp balsamic vinegar

• 1 tsp smoked paprika

• Salt & pepper

Method

1. Slice mushrooms lengthwise into thick "steaks."

2. Mix olive oil, soy sauce, balsamic vinegar, smoked paprika, salt, and pepper.

3. Brush both sides generously.

4. Grill or sear 4–5 minutes per side until tender with grill marks.

5. Serve with roasted potatoes or grilled vegetables.

🍝 Creamy King Trumpet Alfredo Pasta

Ingredients

• 8 oz King Trumpet mushrooms, sliced

• 12 oz fettuccine

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 cup heavy cream

• ½ cup grated Parmesan

• Salt & pepper

• Fresh parsley

Method

1. Cook pasta according to package directions.

2. Sauté mushrooms in butter until golden.

3. Add garlic and cook for 30 seconds.

4. Stir in cream and Parmesan until smooth.

5. Toss with pasta and garnish with parsley.

🍄 King Trumpet "Pulled Pork" Sandwiches

Ingredients

• 2 large King Trumpet mushrooms

• 1 tbsp olive oil

• ½ small onion, thinly sliced

• ½ cup barbecue sauce

• 1 tsp smoked paprika

• ½ tsp garlic powder

• Salt & black pepper

• Brioche buns

• Coleslaw (optional)

• Pickles (optional)

Method

1. Slice the mushroom caps off and use a fork to shred the stems into long strands. Slice the caps into thin strips.

2. Heat olive oil in a skillet over medium heat.

3. Sauté the onions until softened.

4. Add the shredded mushrooms and cook 8–10 minutes until browned and slightly crispy.

5. Stir in the smoked paprika, garlic powder, salt, pepper, and barbecue sauce.

6. Simmer for 2–3 minutes until everything is coated and caramelized.

7. Pile onto toasted brioche buns and top with coleslaw and pickles, if desired.

Chef's Tip: For an even more authentic "pulled" texture, roast the whole King Trumpet mushrooms at 400°F for 15–20 minutes before shredding them with two forks. The fibers separate more easily and develop a richer, meatier bite.