These meaty trumpet mushrooms are coated in a garlicky soy-maple glaze. Serve as a main, side, or appetizer.
If you were seduced by trumpet mushrooms at the store but have no idea how to actually cook them, you’ve landed in the right place. These savory, sweet, and garlicky, soy-maple glazed trumpet mushrooms are the perfect starter recipe for beginners.
This recipe uses just a handful of ingredients and relies mainly on pantry staples. You can serve these mushrooms as a vegetarian main course, an appetizer, or a spotlight-stealing side dish. Read on for all my trumpet mushroom cooking tips and serving suggestions.
About Trumpet Mushrooms
Also known as royal trumpet, king trumpet, and king oyster mushrooms, these meaty fungi have thick white stems and beige/brown caps. When cooked, they take on a chewy, juicy texture and strong umami taste. They’re a bit sturdier than their more common mushroom cousins (say, cremini or shiitake), so marinating before cooking makes for a softer texture.
How to Make Soy-Glazed Trumpet Mushrooms
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Marinate the Mushrooms
In a large shallow dish, combine soy sauce, sesame oil, and rice vinegar. Add thinly sliced trumpet mushrooms and toss to coat evenly. (It may seem like a small amount of marinade, but trust me, it’s enough.) Set aside for 15 minutes, tossing one more time about halfway through.
Step 2: Sear the Mushrooms
Arrange the mushrooms in a single layer in a large non-stick pan; reserve the leftover marinade. Cook over medium heat until all the liquid has evaporated and the mushrooms are golden on the bottom. Then flip and quickly brown the other side.
Step 3: Glaze the Mushrooms
Meanwhile, add maple syrup, garlic, and ginger to the reserved marinade. When the mushroom are nicely browned, add the marinade to the pan and quickly toss to coat. Cook until the liquid has thickened, about 1 minute more.
Step 4: Serve the Mushrooms
Transfer to a serving plate, and sprinkle with sesame seeds and scallions. Serve warm.
Serving Suggestions
There are so many ways to enjoy these incredible trumpet mushrooms! They work great as an appetizer, or a side dish as part of a larger Asian-inspired feast, say with tofu sushi or peanut miso noodles.
You can also serve them with white bean purée, roasted garlic mashed potatoes, or something with a similar creamy texture. Additionally, have them as a vegan sandwich filling or grain bowl topper, tucked into a steamed bao bun, or simply on white rice.
FAQ’s
Look for evenly-toned sturdy stems and caps with their gills still intact. Avoid slimy mushrooms and discoloration.
No. Trumpet mushrooms usually have very little or zero dirt on them. If you notice any dirt, brush it away with a folded paper towel or pastry brush. Avoid washing since you don’t want them to absorb any water.
If you want to keep trumpet mushrooms fresh, reduce their exposure to moisture. If you bought your mushrooms in a plastic box or bag, remove them from the original packaging and transfer to a lidded container lined with paper towels [to absorb excess moisture]. You may also place them in a brown paper bag. Keep trumpet mushrooms in the fridge.
More Ways with Mushrooms…
- Enoki Mushroom “Carnitas” Tacos
- Vegan Mushroom Gravy
- Creamy Porcini Mushroom Pasta
- King Oyster Mushroom “Scallops”
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Soy-Glazed Trumpet Mushrooms
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
- Category: Vegetables
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 10 ounces trumpet mushrooms
- 2 tablespoons seasoned rice vinegar* (see note below)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup or honey
- 1 medium garlic clove, minced
- 1-inch knob fresh ginger, peeled and minced
- 1 medium scallion, sliced
- Sesame seeds, for garnishing
Instructions
- If your mushrooms have dirt on them, brush it off with a paper towel or pastry brush. If not, skip this step.
- In a large shallow dish, combine the rice vinegar, soy sauce, and sesame oil.
- Trim the mushroom ends and discard. Thinly slice the mushrooms lengthwise and add to the marinade. Toss with your hands to coat evenly. Marinate for 15 minutes, tossing one more time halfway through, to ensure they’re marinating evenly.
- Heat a large non-stick skillet over medium heat. Lift the mushrooms out of the marinade – reserving the leftover liquid – and arrange in the skillet in a single layer. Cook until all the liquid has evaporated from the pan and the mushrooms are golden brown on the bottom, 5 to 7 minutes. Then flip and brown the other side for 2 to 3 minutes more.
- Meanwhile, stir the maple syrup, garlic, and ginger into the leftover marinade.
- When the mushrooms are evenly browned, pour the marinade into the skillet and immediately toss to coat. Cook until the mushrooms are shiny and glazed, about 1 minute more.
- Transfer to a serving plate, and garnish with scallions and sesame seeds.
Notes
Seasoned rice vinegar has salt and sugar added to it. You can use regular rice vinegar, but you may want to compensate with extra soy sauce and/or maple syrup.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 115
- Fat: 4.3 g
- Carbohydrates: 24 g
- Fiber: 8.1 g
- Protein: 8.9 g
Marysa says
These mushrooms are so interesting! I don’t know that I have seen these in the grocery store. Your seasoning for these sounds delicious. I love mushrooms and will have to see if I can find these.