These meaty, pan-fried trumpet mushrooms are coated in a garlicky soy-maple glaze. Serve these 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 glazed trumpet mushrooms are the perfect starter recipe for beginners.
This dish 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, “meaty” 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 Cook Trumpet Mushrooms (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Crosshatch the Mushrooms
Start by slicing the mushrooms lengthwise into 1/4-inch-thin slices.
Then, using the tip of a sharp knife, carefully cut a crosshatch (a.k.a. diamond-shaped) pattern into one side of the mushrooms. This technique allows the marinade to penetrate the mushrooms and makes them easier to chew.
Step 2: Marinate the Mushrooms
In a large shallow dish, combine soy sauce, rice vinegar, and sesame oil. Add the mushrooms and coat evenly in the marinade. (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 3: Sear the Mushrooms
Arrange the mushrooms in a single layer in a large preheated 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 brown the other side.
Step 4: 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 5: Serve the Mushrooms
Transfer to a serving plate, and sprinkle with sesame seeds and scallions.
Serving Suggestions
There are so many ways to enjoy these incredible trumpet mushrooms! They work great as an appetizer, or a veggie side dish as part of a larger Asian-inspired feast, say with tofu sushi or cold tahini noodles. Additionally, enjoy them on a grain bowl, tucked into a steamed bao bun, or simply on white rice.
FAQ’s
Look for evenly-toned sturdy white stems and caps with their gills still intact. Avoid slimy mushrooms and discoloration.
No. Trumpet mushrooms usually have little to no 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 Mushroom Recipes to Try
- Enoki Mushroom “Carnitas” Tacos
- Vegan Mushroom Gravy
- Creamy Dried 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: 15 minutes
- Marinate Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 2–4 servings 1x
- Category: Vegetables
- Method: Pan-Fry, Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
These meaty, pan-fried trumpet mushrooms can be served as a veggie main, side dish, or appetizer.
Ingredients
- 10 ounces trumpet mushrooms (about 6 medium)
- 2 tablespoons rice vinegar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1 medium garlic clove, minced
- 1-inch knob fresh ginger, peeled and minced
- 1 medium scallion, thinly sliced
- Sesame seeds, for garnishing
Instructions
- If your mushrooms have dirt on them, brush it off with a paper towel or pastry brush; do not wash the mushrooms.
- Trim the mushroom ends and discard. Cut the mushrooms lengthwise into 1/4-inch-thick slices. Using the tip of your knife, cut a crosshatch (i.e. diamond-shaped) pattern into one side of the mushrooms, being careful not to cut all the way through.
- In a large shallow dish, combine the rice vinegar, soy sauce, and sesame oil. Add the mushrooms to the marinade, making sure each piece is coated on both sides. (It may seem like a small amount of marinade for the mushrooms, but don’t worry, it’s enough.) Set aside 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 them in the skillet in a single layer. (If they don’t all fit, sear them in two batches.) 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 with tongs and brown the other side for 2 to 3 minutes.
- Meanwhile, stir the maple syrup, garlic, and ginger into the reserved marinade.
- When the mushrooms are evenly browned, pour the garlic mixture into the skillet and immediately toss to coat. Cook until the mushrooms are shiny and glazed, 1 to 2 more minutes.
- Transfer to a serving plate, and garnish with scallions and sesame seeds.
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
Zandra Ti says
My local grocery had Lion’s mane marked down and I grabbed them up! This was delicious. I didn’t have sesame oil, so I had to use olive oil instead. It still turned out delicious. I will defiantly be making this again!
Alexandra Shytsman says
Hi Zandra. I’m so glad you like this recipe! Thank you for taking the time to leave a review 🙂
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.
Kris says
David says