King Trumpet Oyster
SO Many Cooking Options! Deliciously Versatile!
Background & Origins:
Native to the Mediterranean regions of Europe, the Middle East, and North Africa, the King Trumpet Oyster mushroom naturally grows on the roots of hardwood trees and emerges from the soil.
The flavors of King Trumpet Oysters are earthy, aromatic, and very savory. This variety of mushroom is known for its intense umami flavor. Some people say they have a subtle flavor of anise (black licorice) on the finish. Their texture is likened to abalone or scallops, which makes them an interesting option for plant-based diets and are often billed as ‘mushroom steaks’ or ‘vegan scallops’.
Recommended Cooking Styles:
King Trumpet Oysters can be cooked in just about any style one wishes, be it finely diced and fried lardon style as a salad topper, or as a vegan substitute for scallops. One of our favorite ways to serve them here at Stewart-Watson Farm is breaded and pan fried in butter and garlic for a crispy delight.
Click on the links below to see some recipes using these mushrooms: