Paul’s Smoking Blackened Trumpet Royale

Ingredients:

  • 1 lb. Trumpet Royale mushrooms
  • 3 Tbs. unsalted butter, melted
  • 1 Tbs. Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Blend

Directions:

  1. Slice the mushroom stems into 1/2 inch wide scallop-like round discs.  Place the mushrooms in a gallon Ziploc plastic bag and coat with melted butter. Liberally sprinkle mushrooms with seasoning until all pieces are evenly coated.
  2. Heat a cast iron skillet or wok until it is smoking hot.
  3. Arrange mushrooms in a single layer in the skillet, turning once so both sides are seared and golden brown.  Keep heat on high throughout the cooking progress.
  4. Serve immediately.

2 thoughts on “Paul’s Smoking Blackened Trumpet Royale

  1. I received a 2#.14 oz. bag of Mycropia organic gourmet mushrooms (probably donated by a just opened Whole Foods) from the food pantry today. Instead of being angry the pantry was completely out of protein and I hadn’t had lunch yet, let alone dinner, I decided my hunger was a gift and though I’d be eating my weighed and measured lunch @ 7pm because the day was unavoidably packed and probably dinner @ 11 how this could serve in place of pasta since we don’t eat wheat, flour, or grains but spaghetti squash does substitute as a veggie/pasta. These “things” looked like callow lilies and smelled dangerously yeasty to someone who could easily be “triggered” into a craving for dough in any shape or form. My first question was: can I eat these like shiitakes which I chose raw for salads though I know they’re great in stews, etc al. So I’m going to see if one of the “lines” in our program allows mushrooms to be a substitute for protein as an infrequent option with a sponsor’s permission. It looks as if the most of the “pasta” dishes on the blog contain carbs that we don’t eat as well as mushrooms. That’s a tribe-size “comment” but I’d be curious to s e if your chefs come up with a gluten free recipe for these huge and tantalizing mushrooms before I do. If so email me!! I’d love to sample…

    • Hi Phoebe,

      We apologize for the delayed response. It sounds like you received our Trumpet Royale mushrooms. These mushrooms should be cooked before eating (a quick sautée is all you need). They can then be served cool or warm with your salad, depending on preferences.

      While we have yet to incorporate it into any of our recipes, we have seen a rise in recipes that use this variety as a noodle replacement. I recommend checking out this blog: http://www.realfoodtravel.com/recipes-3/king-oyster-mushroom-pasta-noodles/. They would also be wonderful used as part of the sauce mixture to put over spaghetti squash or even Zucchini noodles (vegetable spiralizers are real game changer!).

      One of the great things about this variety is that it is packed with Umami (the savory flavor most often associated with meat) to the point that many of our customers use them as a meat replacement in their recipes regularly. Trumpet mushrooms pair well with most seasonings and cooking methods traditionally used for meat or seafood.

      We regularly donate to our local food banks and hope that you enjoy our mushrooms! As time goes on we will certainly add more recipes to our blog and Facebook, including gluten free options.

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