- 4 cups boiling water
- 2 Tablespoon Kosher salt
- 1 lb. Trumpet Royale mushrooms
- 1 T freshly squeezed lemon juice
- Soy sauce
- Wasabi (Japanese horseradish powder)
- Bring salt water to a boil. (You can blanch one mushroom and slice it up to taste test the salt level and then adjust the salt to your preference.)
- Blanch the Trumpet Royale mushrooms whole in boiling salt water for about 3-5 minutes or until the mushrooms start to become tender. You can also slice up the mushrooms as described below before blanching for a faster cooking time but you won’t be able to arrange the mushrooms as nicely as when you blanch the mushrooms whole(and keep each sliced mushroom together). I use medium size mushrooms but you can use large mushrooms as well by simply slicing the stem in half and then slicing as listed below.
- Slice the mushrooms in half lengthwise then lay the mushrooms on the flat side and slice in ¼” thick lengthwise slices. I use a sharp fish filet knife and slice from the cap down.
- Squeeze fresh lemon or lime juice over the sliced mushrooms.
- Mix wasabi and soy sauce as the dipping sauce.
If you have available a really good ponzu sauce, made with one of the Japanese citrus like yuzu or sudachi, substitute that for the lemon juice.
- 1 quart lightly salted boiling water
- 2 cups (about 1/2 pound) Alba Clamshell™ mushrooms
- 3 Tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, diced finely
- 2 Tablespoons lemon juice
- 1 1/2 teaspoons fresh thyme leaf, or 1/2 teaspoon dried thyme
- 1/4 cup red onion, diced
- salt and pepper to taste
- Blanch mushrooms in salted water for three minutes. Drain, shake off excess water and set aside.
- Heat the olive oil in a broad skillet over medium flame, sauté the garlic, mushrooms and red bell pepper for three or four minutes. While still warm add the lemon juice, thyme and red onion. Season to taste with salt and pepper. May be served warm or cold as an appetizer or on top of grilled fish.
The pearly white color and mild shellfish character of the Alba Clamshell makes this the perfect mushroom to use to make vegetarian calamari.