What should I look for when buying trumpet mushrooms?

Look for evenly-toned sturdy white stems and caps with their gills still intact. Avoid slimy mushrooms and discoloration.

Should I wash trumpet mushrooms?

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.

How should I store trumpet mushrooms?

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.

Soy-Glazed Trumpet Mushrooms - The New Baguette

Description

These meaty, pan-fried trumpet mushrooms can be served as a veggie main, side dish, or appetizer.

Ingredients

Scale

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