Umami-packed and super simple to make, these soy-maple glazed trumpet mushrooms are the perfect work-from-home lunch or veggie side dish.
I really, really, really love mushrooms. To me, they’re like the chicken of the plant world – cook them any way, add them to any meal, and they complete the dish. Meaty, savory, and satisfying, I could eat mushrooms everyday and be very happy.
Trumpet mushrooms are a variety I’ve always been a little intimidated by. Belonging to the oyster family of mushrooms, and sometimes called “king trumpet” or “king oyster”, trumpet mushrooms are the tall, white-stemmed ones with brown caps.
They’re very firm and thus handle searing and grilling better than any other ‘shrooms. And it’s precisely their sturdy texture that used to scare me – until I started marinating them, that is. Soaking trumpet mushrooms in a quick marinade (in this case, equal parts soy sauce and rice vinegar) softens them and infuses them with flavor throughout.
Serving Suggestions
These umami-rich, sweet-savory-salty ‘shrooms come together super quickly. After a 10-minute marinate, they only need a few minutes in a hot skillet. This quick-cooking technique makes them ideal for a work-from-home lunch – just add brown rice. You can also serve these Asian-y trumpet mushrooms as a side dish or tuck them into a vegetarian banh mi.
Soy-Maple Glazed Trumpet Mushrooms
(11 votes, average: 4.18 out of 5)
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- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan
Description
Umami-packed and super simple to make, these soy-maple glazed trumpet mushrooms are the perfect work-from-home lunch or veggie side dish.
Ingredients
- 1/3 pound small trumpet mushrooms
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons soy sauce or tamari
- 1/2 tablespoon avocado oil or other neutral-tasting oil
- 1/2 tablespoon toasted sesame oil
- 1 tablespoon pure maple syrup
- 1 medium garlic clove, minced
- 1 tablespoon minced fresh ginger
- Scallions, to garnish
- Sesame seeds, to garnish
- Brown rice, for serving (optional)
Instructions
- Wipe the mushrooms clean with a damp paper towel. Trim the ends and slice thinly.
- In a shallow dish, combine the rice vinegar and soy sauce. Add the mushrooms and toss to coat. Marinate for 10 to 15 minutes (up to 20 minutes for larger mushrooms), tossing once or twice, to ensure they’re marinating evenly.
- Heat the oils in a large non-stick skillet over medium heat. Lift the mushrooms out of the marinade – reserving the leftover liquid – and add to the skillet. Cook for 3 to 5 minutes, stirring occasionally, until the mushrooms are browned. Add the maple syrup, garlic, ginger, and the leftover marinade to the skillet. Toss to coat and cook until the mushrooms are shiny and glazed, about 30 seconds more.
- Garnish with the scallions and sesame seeds and serve over rice, if desired.
Nutrition
- Calories: 120
- Carbohydrates: 23.8 g
- Fiber: 8.2 g
- Protein: 6.5 g
Keywords: mushrooms, trumpet, soy, maple, vegan
